Rolled Lamb Breast Stuffed with Apricots and Pistachios
Author: 
Recipe type: Main
 
Lamb breast is a cheaper cut of meat. Rolled, and stuffed transforms this cheaper cut into a far more extravagant looking meal. Dressing Lamb Primark up as Lamb Prada?
Ingredients
  • 2 lamb breasts, trimmed of excess fat. You will also need some butchers string.
  • 25g shelled pistachios, bashed
  • 40g dried apricots, diced
  • Tablespoon chopped fresh coriander
  • Zest of 1 lemon
  • Seasoning
Instructions
  1. Pre-heat oven to 220 degrees C.
  2. Place your 2 lamb breasts skin side down on a board, overlapping.
  3. Mix the pistachios, apricots, coriander and lemon with a little seasoning, spread the mix along the meat, then roll up.
  4. Secure the rolled meat with string - it is likely you will need to tie in 3 places. There is a specific
  5. butchers knot
  6. you can attempt if you feel confident enough...
  7. Place the lamb on a rack in a roast tray (it needs to be on a rack so the fat runs out) in the oven for 25 minutes. After which point the skin should have crisped up. Turn the oven down to 160 degrees and roast for a further 2 hours. Basting with its own fat at half hourly intervals to keep it moist.
  8. Once done leave to rest covered in foil for at least 10 minutes before carving into slices.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/rolled-lamb-breast-stuffed-with-apricots-and-pistachios/