Stuffed Lamb

Something to do on Sunday's to elevate your roast dinner!

I do not usually have lamb as it is a bit too spenny, however, decided to treat ourselves and it was worth it. Having the stuffing rolled up in the lamb added that extra element to enjoy.

I served mine up as part of a roast dinner with lots of trimmings, don't forget the mint sauce!

Ingredients

Serves 4

• 1kg lamb breast joint

• 4 carrots, sliced

• 2 white onion, 1 diced, 1 sliced

• 85g dry sage and onion stuffing mix

• 4 garlic cloves, crushed

• bunch of thyme

• 2 sprigs rosemary

• 2 tbsp mint sauce

Directions

1. Make up the stuffing according to packet instructions and mix in the diced onion, garlic and 3-4 thyme sprigs (remove the leaves and add these)

2. Unroll the lamb breast so it is flat, spread over the stuffing mix and roll back up

3. Add the rosemary, carrots and sliced onion to the bottom of the slow cooker, place the lamb on top. Coat the lamb with the mince sauce

4. Cook for 5 1/2 hours in the slow cooker and then finish off for 30 mins in the oven (180c)

5. Leave to rest for 20-30 mins before serving