Roast Loin of Lamb with Sausage and Herby Stuffing
- Lamb loin joint (6 cutlets) or boneless shoulder joint
- 2-3 lean lamb sausages
- Handful fresh mint leaves, chopped
Instructions:Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Weigh and calculate the cooking time for the joint. Place onto a rack in a roasting tin
Remove the lamb sausages from their skins and mix together with the mint leaves. Mould into a sausage shape and roast alongside the lamb during the last 30 minutes of cooking time.
Alternatively, use a boneless shoulder of lamb for this recipe – remove any butcher’s string 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.
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.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk
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