Rolled Lamb Breast Stuffed with Apricots and Pistachios
Author: Ceri Jones
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
Pre-heat oven to 220 degrees C.
Place your 2 lamb breasts skin side down on a board, overlapping.
Mix the pistachios, apricots, coriander and lemon with a little seasoning, spread the mix along the meat, then roll up.
Secure the rolled meat with string - it is likely you will need to tie in 3 places. There is a specific
butchers knot
you can attempt if you feel confident enough...
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.
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/