Roast Breast of Lamb with Leek & Chesnut Stuffing

Ingredients:
2 x1kg lean boned breast of lamb or rolled boneless shoulder
Salt and freshly milled black pepper.
2tsp cardamom seeds, crushed

For the Leek and Chestnut Stuffing:
75g butter
1 large leek, finely chopped
2 garlic cloves, peeled and finely chopped 200g cooked peeled chestnuts, finely chopped
40g freshly chopped flat-leaf parsley
100g fresh white breadcrumbs
Roast potatoes, to serve.
Lamb gravy, to serve.
 

Cooking time:
Medium: 25 minutes per 450g plus 25 minutes
Well-done: 30 minutes per 450g plus 30 minutes

Method:
For the stuffing:
1. In a large bowl mix the stuffing ingredients together.

2. Place the breast or shoulder of lamb on a chopping board and unroll, skin side down. Season on both sides with the salt, pepper and cardamom.

3. Spread the stuffing mix evenly over the surface of both pieces of lamb, pushing into the crevices. Re-roll tightly, securing neatly with butcher’s string or elasticated meat bands. Weigh the joint with the stuffing. Set aside until ready to cook.

For the lamb:
4. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven at 180-190°C for the preferred, calculated cooking time, basting with any rich meat juices.

To serve:
Slice the lamb into rounds, serve 2 per portion and garnish with chopped flat-leaf parsley. Accompany with the lamb gravy and roast potatoes.

Serves: 10