Stuffed lamb breast

    1 hour 58 min

    Lamb breast seems to be one of the best kept secrets out there, yet it is bursting with flavour, quite tender and also cheap to buy. I love to stuff lamb breast with herb and fruit stuffing adding a little extra luxury.

    47 people made this

    Serves: 6 

    • 1 (900g) lamb breast
    • 1 large onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh sage
    • 1 tablespoon chopped fresh rosemary
    • 150g dried apricots, chopped
    • 150g dried breadcrumbs
    • 1 egg, lightly beaten
    • salt and pepper, to taste
    • 3 tablespoons olive oil

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:8min resting  ›  Ready in:1hr58min 

    1. Bring the lamb breast up to room temperature.
    2. Preheat the oven to 180 C / Gas 4.
    3. In a large mixing bowl, combine the onion, garlic, sage, rosemary, apricots, breadcrumbs and egg. Season well with salt and pepper, then mix together with hands. The stuffing should hold together well, but not be too dry or wet.
    4. To prepare the lamb breast, season generously on both sides and rub all over with olive oil then lay skin side down on a work surface. Spread the stuffing mixture over the surface of the lamb then roll up securing with kitchen string. Weigh the stuffed lamb and record the weight. Place the lamb on a roasting rack inside a roasting tin.
    5. Roast in the preheated oven for 25 minutes per 450g plus 25 minutes for medium, or 30 minutes per 450g plus 25 minutes for well done. Baste occasionally with dripping if desired. Remove from the oven and transfer to a serving plate. Slice, serve and enjoy.


    Have your butcher bone and trim the lamb breast before you begin.

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