Mint, pea and leek stuffed lamb recipe

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serves: 6
Skill: easy
Prep: 30 min
Cooking: 1 hr 30 min

Nutrition per portion

Calories 300 kCal 15%
Fat 16g 23%
  -  Saturates 8g 40%
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  • This mouth-watering mint, pea and leek stuffed lamb is so simple to make and is a great way of adding a delicious amount of flavour to your dish. Cook in the oven for up to 2hrs for a tender, fall of the bone piece of meat. The tangy flavour from the leeks, the freshness from the peas and the sharp kick of the mint truly does make a great combo. Serve with a thick dense gravy, plenty of roasted veggies and some crisp roast potatoes. This lamb would make the perfect family meal come Sunday lunch or even as a special treat on Easter Sunday.


    • 2 x 550-650g lean, boned breasts of lamb
    • 1 onion, cut into wedges, optional
    • 6 garlic cloves, optional
    • Oil for drizzling
    • Roasted root veg, to serve
    • For the stuffing:
    • 45g butter
    • 1 med leek, trimmed and finely chopped (about 250g)
    • 175g frozen peas
    • 4-5 tbsp fresh chopped mint
    • 75g fresh white breadcrumbs
    • Salt and ground black pepper
    • 1 egg, beaten
    • Thin string


    • Set the oven to 180°C/350°F/Gas Mark 4.

    • To make the stuffing: Put the butter in a large bowl, add the leeks, cover with cling film and microwave on full power for 4 mins, shaking well every min or two. Add the peas, chopped mint, breadcrumbs, seasoning and beaten egg. Mix well to combine.

    • Lay the breasts of lamb out on the work surface, skin-side down. Season with salt and pepper.

    • Spread the stuffing evenly over the 2 pieces of meat, almost to the edges, and roll up from the shortest end, securing with string.

    • Put the lamb in a roasting tin with the onion wedges and whole garlic cloves, if using. Drizzle with oil and roast for 1½ hrs. Leave it to rest for 15 mins before slicing.

    • Serve meat sliced with the diced roasted root veg, spring cabbage and gravy.

    Top tip for making Mint, pea and leek stuffed lamb

    Roasted root veg: Peel and cut into 2cm dice a mixture of potatoes, carrots, parsnips, swede and celeriac. Cook in boiling water for 4 mins, then drain well. Spread the veg out in hot goose fat in a large roasting tin and roast below the lamb for 1-2; hrs. When you remove the meat increase the oven temperature to 220°C/425°F/Gas Mark 7 to crisp the roast vegetables. Use the vegetable cooking water to cook the cabbage and to add to gravy.

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