Breast of Lamb with Mint Stuffing

Breast of Lamb with Mint Stuffing

No ratings yet
An inexpensive cut with a good flavour, breast of lamb can be rather fatty, so be sure to trim it well.
Servings: 6
Calories: 351


  • 2 lamb breasts each weighing about 2 lb, boned
  • 1/2 oz butter
  • 1 medium onion skinned and finely chopped
  • 1 egg beaten
  • 2 tbsp milk
  • 4 oz fresh wholemeal breadcrumbs
  • 4 tbsp chopped mixed fresh mint and parsley
  • salt and pepper
  • pinch of sugar


  • Flatten the meat and remove excess fat.
  • Melt the butter in a medium frying pan and fry the onion until soft but not brown. in a separate bowl, beat the egg with the milk and mash in the breadcrumbs. Mix together the onion, herbs and eggy-bread mixture and season to taste with the salt and pepper and sugar.
  • Divide the mixture between the two breasts of lamb and spread it out evenly, then roll up the meat as tightly as possible and secure well with strong cotton or fine string. Cover with foil and roast at 230°C (450°F) mark 8 for 40 minutes. Remove the foil so that the meat can brown and roast for a further 15 minutes.
Calories: 351 kcal
Carbohydrates: 18 g
Protein: 42 g
Fat: 13g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 155 mg
Sodium: 268 mg
Potassium: 627 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 133 IU
Vitamin C: 7 mg
Calcium: 53 mg
Iron: 5 mg
Cuisine British
Ingredients Lamb
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating