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Roast
Breast of lamb stuffed with feta and mint

Breast of lamb stuffed with feta and mint

Name: Breast of lamb stuffed with feta and mint
Yield: Serves 4
Cuisine: British recipes
Ingredients: 600g breast of lamb, boned; 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

Medium
July 2008

Medium
July 2008

Serves 4
Takes 30 min to make, 30-40 min in the oven, plus resting

A gorgeous spring lamb recipe made with breast of lamb and stuffed with a flavoursome mixture of mint, feta, red peppers and garlic.

Nutrition: per serving

Calories: 501kcals
Fat: 30g (12.5g saturated)
Protein: 38g
Carbohydrates: 15.5g (4.4g sugar)
Salt: 1.7g

Nutrition: per serving

Calories: 501kcals
Fat: 30g (12.5g saturated)
Protein: 38g
Carbohydrates: 15.5g (4.4g sugar)
Salt: 1.7g

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Ingredients

600g breast of lamb, boned
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

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.
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.
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.
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.
Slice the lamb and serve with some sauce, a mixed salad and boiled new potatoes, if you like.