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Ingredients for the stuffing: 

A knob of butter 

4 small shallots, chopped

3 garlic cloves, crushed

125g fresh breadcrumbs

75g dried apricots, chopped

Grated zest of 3 lemons

1 tbsp thyme leaves

1 medium egg, beaten


2 boned breasts of lamb, boned 

3 fennel bulbs, cut into 6 wedges 

2 large onions, cut into 8 wedges 2 lemons (the ones you've zested for the stuffing), into quarters 

A little white wine or water 

salt and ground blackpepper 


First, make the stuffing. Melt the butter in a pan, add shallots and garlic.  Cook until soft.

Mix the breadcrumbs with the apricots, lemon zest, thyme, shallot mix and season. Stir in egg to bind the mixture lightly. 

Lay the breasts of lamb on a board. Divide the stuffing between them, leaving a little space at the edges. Roll the breasts up tightly, starting at a pointed end, and tie each one in 3 places with string. Place the two lamb rolls side by side in a roasting dish. 

Put into an oven preheated to 200°C and cook for 30 minutes. Turn the temperature down to 150°C. Lift the lamb rolls out of the dish. Scatter the fennel, onions and lemon wedges in the roasting tin, turn in the oily pan juices and season with salt and pepper. Place the lamb on top and return to the oven. Cook for about 1½ hours, turning the fennel, onions and lemons occasionally, until both meat and veg are tender. Sprinkle the vegetables with a little wine or water if they appear a little dry 


27 October, 2013 at 13:12

Tags: recipe, breast of lamb


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