Time: 3h
Source: Adapted from River Cottage Everyday
Goes with: Either as a roast (Pea Puree, Crispy Carrots, Potatoes) or Rice/Couscous
Notes: Fennel optional. Don't use any bitter lemon pith, too many disasters now. Steve note - my oven is weak on this dish, go a gas mark higher if you feel it needs it.
- String for tying
- 2 breasts of lamb, boned, any 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), squeezed
- A little white wine or water (optional)
- Sea salt and freshly ground black pepper
Stuffing:
- A knob of butter
- 3 or 4 small shallots, chopped (or an onion)
- 3 garlic cloves, crushed
- 125g fresh breadcrumbs
- 75g dried apricots, chopped
- Grated zest of 2 lemons
- 1 tbsp thyme leaves
- 1 medium egg, lightly beaten
- Stuffing - Melt the butter in a small pan, add the shallots and garlic and cook gently until soft but not coloured
- Mix the shallot mix with the breadcrumbs, apricots, lemon zest, thyme, and plenty of seasoning. Stir in enough egg to bind the mixture lightly.
- Preheat oven to 200C
- Lay the breasts of lamb flat on a board and season well. Divide the stuffing between them and spread it evenly, leaving a little space at the edges and at each end. Roll the breasts up tightly, starting at a pointed end, and tie each one in 3 or 4 places with string.
- Place the two lamb rolls side by side in a roasting dish. Put into the oven and cook for 30 minutes until crisping all over, turn when necessary.
- Remove from the oven and turn the temperature down to 150°C. Lift the lamb rolls out on to a board. Scatter the fennel, onions in the roasting tin, turn in the oily pan juices and season with salt and pepper.
- Place the lamb rolls on top, cover the dish in lemon juice 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 from time to time 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 whole dish with foil.
- Transfer the lamb to a warm serving plate and leave to rest in a warm place for about 15 minutes. Cut the lamb into thick slices and arrange on warm plates with the roasted vegetables and lemons. Spoon over any juices from the roasting tin (they'll be fatty, but tasty). Serve with rice or couscous.
