Last Sunday, I chose to prepare Sunday lunch for my family. A brief visit to our local supermarket left me surprised at the significant increase in the price of lamb, which was our chosen meat for this meal.
At the butchery counter, I found a beautiful breast of lamb priced at just under £6, which comfortably served the four of us with some leftovers. The entire lunch, including vegetables and other items, cost less than £20. This is a bargain considering the ongoing increase in food prices.
I wanted to share my recipe so you can make your own decision....
Ingredients
1 boned breast of lamb - ours was just under 1kg
200g Paxo stuffing
15g vegetable oil
100g hot water
Salt
Butchers string
4 large red skin potatoes
1 good sprig of rosemary
Method
Pre heat the oven to 180ºc.
Pour the paxo into a mixing bowl and add the vegetable oil along with a good pinch of salt. Gradually add the water until the mixture comes together and has a sticky texture.
Bring a pan of water up to the boil and add the potatoes, simmer for 8 minutes.
Pour into a colander and gentle rustle so the potatoes become slightly floury on the surface.
Open up the lamb and remove any thick streaks of fat or sinew. Season with salt.
Lay the lamb out with the narrow edge near you. Place the stuffing evenly across the edge of the lamb nearest to you. Roll the lamb back up keeping it as tight as possible but taking care not to squeeze out the stuffing.
Tie the lamb up with butchers string again taking care not to over tighten and squeeze out the stuffing.
Heat a frying pan large enough to take the lamb and add a little vegetable oil. Season the lamb with salt and carefully place in the pan. Keep turning until golden brown all the way around then remove.
Add the potatoes to the frying pan and again season with salt. Keep turning and frying until lightly starting to colour. Drain and place in an oiled roasting tray along with the sprig of rosemary.
Place the lamb on top of the potatoes and place in the oven, roast for 50 minutes to an hour. Using a probe check the centre of the lamb - I like to take mine to 58ºc however to be safe it is recommended to go as far as 63ºc.
Remove from the oven and place on a chopping board to rest for 5 minutes. Remove the string and carve into 1cm slices.
Serve with the potatoes, your favourite vegetables and some good gravy - I also like mint sauce with mine.
Comments