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1. Take a lean lamb loin joint, weigh and calculate the cooking time. Place onto a rack in a roasting tin and open roast in a preheated oven for the calculated cooking time. Remove 2-3 lean lamb sausages from their skins and mix together with a handful of mint leaves, chopped. Shape into a sausage and roast alongside the lamb for the last 30 minutes of cooking time.
2. Alternatively use a boneless shoulder of lamb for this recipe – cut strings and open up joint. Layer mint leaves and sausage meat onto lamb then roll up. Take a thick strip of foil and wrap around joint to hold loosely in place then weigh and roast as above.
Eat.Serve the lamb with the stuffing cut into slices, roasted root vegetables and potatoes cooked in the oven at the same time as the lamb.
Feeds: Allow 2-3 cutlets per person
Time to cook:
Medium: 25 minutes per 450g/ 1/2kg(1lb) plus 25 mins
Well done: 30 minutes per 450g/ 1/2kg(1lb) plus 30 mins
Gas mark 4-5, 180C, 350F
Lamb loin joint (6 cutlets) or boneless shoulder joint
Lean lamb sausages