We were very kindly given some lovely free meat from one of my friends father who farms and shoots out at Ragley estate near Alcester. We got some beautiful fallon steaks and a breast of Manx lamb. The fallon we just did very simply and cooked it with a butter sauce and was delicious, but the breast of lamb somewhat puzzled me as i had not cooked it or heard of the cut of meat before.
Traditionally a very cheap but delicious cut of the lamb i decided that stuffing it and then a slow roast would be for the best and got to work knocking up a recipe for the stuffing.
I didn't want to overpower it with too strong a flavour so decided to keep it quite light so here it goes.
Luckily for us the lamb breast had had the small ribs removed from it already by tony but I'm sure you could ask your butcher if he would oblige and with the meat laid out flat like a blanket, i moved next to the flavour station :)
In a pan on a low heat i added
Half a finely diced white onion
Half a leek
A good handful of rosemary,lemon thyme, mint from the garden chopped fine
Tsp of wholegrain mustard
Tsp mint jelly
salt, pepper
drizzle of honey
Half a lemon squeezed at the end
All these cooked down for about 10 minutes,
and then was spread onto the lamb breast.
On top of that i also put a layer of
spinach and a final bit of seasoning again.
I then rolled the breast up and tied it with butchers string and popped it under some foil in the oven at 150 degrees c for 2 1/2 hours checking on it and occasionally basting it with some extra honey towards the end.
It is served with fresh griddled asparagus and some simple mash potato, also a nice minty gravy would go top drawer with this if you have some time for a great sunday dinner.
Hope you enjoy it, a little time consuming but coupled with a nice glass of something cold during the prep time I'm sure it won't seem like too much of a chore :)
