A delicious alternative to a traditional roast
This roast lamb recipe by Hugh Fearnley-Whittingstall uses tender lamb breast meat that is rolled around a lemon and apricot stuffing and slow cooked for a delicious succulent roast alternative. Serve with roast fennel and mashed potatoes for a tasty, cost effective and filling meal.
2 breasts of boned lamb, skin and surplus fat removed
2-3 fennel bulbs, cut into 6 wedges each
2 large onions, cut into 4 wedges each, or 4 small ones, cut in half
2 lemons (the ones you’ve zested for the stuffing, see below), cut into quarters
A little white wine or water (optional)
Sea salt and freshly ground black pepper
For The Stuffing:
A knob of butter
3 or 4 small shallots, chopped
3 garlic cloves, crushed
125g fresh breadcrumbs
75g dried apricots, chopped
Grated zest of 3 lemons
1tbsp thyme leaves
1 medium egg, lightly beaten
- First, make the stuffing. Melt the butter in a small pan, add the shallots and garlic and cook gently until soft. Mix the breadcrumbs with the apricots, lemon zest, thyme, shallot mix and seasoning. Stir in enough egg to bind the mixture lightly.
- Lay the breasts of lamb flat on a board. Divide the stuffing between them and spread evenly, leaving a little space at the edges and at each end. Roll the breasts up tightly, starting at the pointed end, tying each one in 3 or 4 places with string.
- Place the two lamb rolls side by side in a roasting dish. Put into a preheated oven to 200°C/gas mark 6 and cook for 30 mins.
- Remove from the oven and turn the temperature down to 150°C/gas mark 2.
- Lift the lamb rolls out. Scatter the fennel, onions and lemon wedges in the roasting tin, turn in the oily pan juices and season with salt and pepper.
- Place the lamb on top and return to the oven. Cook for about 1½ hours, turning the fennel, onions and lemons occasionally, until both meat and veg are tender. Check occasionally and sprinkle the vegetables with a little white wine or water if they appear a little dry. If everything seems to be browning too quickly, cover the dish with foil.
- Transfer the lamb to a warm serving plate and leave to rest for at least 15 mins. Cut the lamb into thick slices and arrange with the roasted vegetables and lemons, spooning over any leftover juices from the roasting tin