subject: Roast Breast Of Lamb With Leek And Chestnut Stuffing [print this page] To begin making this dish we need to first allocate the correct time and temperature, pending on how you like your meat, well done or medium. The preparation time is twenty five minutes. The cooking time is for a Medium cook twenty five minutes per four hundred and fifty grams (one pound) plus twenty five minutes, well done is thirty minutes per four hundred and fifty grams (one lb) plus thirty minutes.
The oven temperature should be set at Gas mark 4-5, 180-190 degree Celsius or 350-375 degrees Fahrenheit and this particular dish serves four to six people. If we set the correct temperature prior to making then the temperature of the oven will be just right for the correct cooking time.
To start you will need one x nine hundred gram (2lb) lean boned breast of lamb or rolled boneless shoulder with salt and pepper and ten ml (2tsp) cardamom seeds, crushed. To make the leek and chestnut stuffing you will need the following ingredients, fifty grams of (2oz) butter, one medium leek, finely chopped, 2 garlic cloves, peeled and finely chopped, one hundred and seventy five grams of (6oz) cooked peeled chestnuts, finely chopped, thirty ml (2tbsp) freshly chopped parsley, fifty grams of (2oz) fresh white breadcrumbs and one egg, beaten.
To make the roast breast of lamb with leek and chestnut stuffing we need to first start with making the stuffing. So to prepare the stuffing we start by getting a large bowl and place all the stuffing ingredients in the bowl and mix the stuffing ingredients together.
Once the stuffing ingredients are mixed, place to one side and turn your attention to the lamb. Place the breast or shoulder of lamb on a chopping board and unroll on the board, skin side down. Season the lamb on both sides with the salt, pepper and cardamom.
Now to return to the stuffing that we had set aside earlier. Spread the stuffing mix evenly over the surface of the lamb and re-roll, securing with butcher's string or elasticated meat bands (available from your butcher's shop or meat counter).
Weigh the joint with the stuffing. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices.
Roast Breast of Lamb with Leek and Chestnut Stuffing is a firm family favourite, there are many accompanists to this dish, however, this dish is best served with roast potatoes and herby baby carrots.
