Breast of Lamb Stuffed with Feta Cheese and Mint

Preparation time:      30 mins
Cooking time:             30 - 40 mins
Serves:                         4

What you need

600g John penny 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

How to cook

Preheat the oven to Gas 5, 190°C, fan 170°C fan, 375°F.

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.

Season the lamb and lay skin-side down. Spread the stuffing over the inside, roll up tightly and secure with string.

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.

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.

Slice the lamb and serve with some sauce, boiled new potatoes and roasted vegetables.

Click here to pre-order our cookbook
Why not submit one of your own recipes?
  • Follow us on twitter
  • Find us on Facebook