Good meat comes from animals that live well, and the happiness of Treflach Farm's pigs and lambs is top priority. The results are superb, as is the cheap, eco-friendly weekly delivery service. To order, visit Treflach Farm.
Ingredients
- 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
Method
- 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