Breast of lamb stuffed with feta and mint

Breast of lamb stuffed with feta and mint

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

Breast of lamb stuffed with feta and mint

  • Serves icon Serves 4
  • Time icon 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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.

Nutrition

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

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Summer roasts

Thyme roast lamb with lentils, feta, olives and herbs

Make the most of springtime lamb with this Mediterranean-inspired roast...

Save recipe icon Save recipe icon Save recipe

Wild garlic

Roast leg of lamb with wild garlic, feta and mint stuffing

This roast lamb recipe with garlic, feta and mint stuffing...

Save recipe icon Save recipe icon Save recipe

African

Ethiopian-spiced lamb

Bill Knott combines succulent lamb with Ethiopian spices and fragrant...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.