Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Breast of lamb stuffed with feta and mint recipe

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Takes 30 minutes to make, 30-40 minutes in the oven, plus resting

600g breast of lamb, boned (from treflachfarm.co.uk or good butchers)
1 tbsp olive oil
2 tsp plain flour
150ml red wine
200ml chicken stock, hot
1 tbsp redcurrant jelly

For the stuffing
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
40g fresh white breadcrumbs
3 tbsp chopped fresh mint leaves
100g feta, crumbled
75g roasted red peppers in oil, drained
and chopped

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1. Preheat the oven to 190°C/fan170°C/gas 5. Make the stuffing. Heat the oil in a pan over a medium heat. Add the onion and garlic and cook until soft. Tip into a bowl, cool, then stir in the rest of the stuffing ingredients. Season.
2. Season the lamb and lay skin-side down. Spread the stuffing over the inside, roll up tightly from 1 short end and secure with string.
3. Heat the oil in a frying pan over a high heat. Add the lamb and brown all over for 10 minutes. Put in a roasting tin and roast for 30-40 minutes. Remove from the tin and cover for 10 minutes.
4. Meanwhile, pour off most of the fat from the tin and put on the hob over a medium-high heat. Stir in the flour, cook for 30 seconds, then stir in the wine and boil to reduce by half. Add the stock and jelly and boil to reduce by half again.
5. Slice the lamb and serve with some sauce, a mixed salad and boiled new potatoes, if you like.

Nutritional info

Per serving: 501kcals, 30g fat (12.5g saturated), 38g protein, 15.5g carbs, 4.4g sugar, 1.7g salt

Breast of lamb stuffed with feta and mint recipe

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Deannahoile | July 22

Made this Sun 20th, delicious,but instead of salad, had fresh veg from the garden.

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