Pistachio Stuffed Lamb Breast

Lamb breast is cheap but it’s fatty. Not necessarily a bad thing. This will make loads

2 deboned lamb breasts

1 small onion, finely chopped

2 cloves garlic, finely chopped

150g spinach leaves

75g shelled pistachios

100g fresh breadcrumbs

2tbsp fresh rosemary, chopped

2tbsp mint, chopped

Point at the rosemary bush so the boy knows exactly which one it is. Too often he brings in a handful of lavender. He knows what mint looks like. Once he’s brought the herbs in get him to grate some of yesterday’s ciabatta to make the breadcrumbs.    Then let him off.

Chop the herbs. Chopping nuts is a pain as they have a tendency to bounce of the chopping board. I’m just giving them one or two bashes in a pestle and mortar. If half of them are broken, that will do. If you can find Iranian pistachios you will never regret it. Give the boy the ones you don’t need to cook with to keep him going until dinner.

Preheat the oven as hot as it will go – 240/Gas 9. Meanwhile fry the onion in some olive oil until soft and add the garlic once it starts to soften. We’re not looking to brown the onions here. Add the spinach and take off the hob as soon as it has all wilted. Stir it to give it a good mix.

In a bowl mix the breadcrumbs, pistachios, rosemary and mint together. Tip in the spinach mixture and combine really well. This is the stuffing.

Lay one lamb breast, skin side down on a board, and spread the stuffing on. Top with the other breast and roll it up tightly. Secure with string quite tightly. The boy will have to stop watching TV for a minute to put his finger on the knots. I can’t do butcher’s knots so it’s basically several shoelace knots with the ends trimmed off.

Roast for 40 minutes but turn it like a steak often so it browns all over. If it’s tied sufficiently it won’t leak. Turn the oven down to 180/Gas 4 and give it another 90 minutes. Lamb breast can be tough and you need it to leach a lot of oil so it needs a lot of cooking down.  If it starts drying out cover it with foil. Depends on the age or your lamb.

Give it a good 25 minutes to rest while you make some rice to serve with it. As always the boy isn’t getting away without a salad. Shredded Cos lettuce, grated carrot and halved cherry tomatoes dressed with lemon juice. No oil, the lamb will be fatty enough. Give the boy’s cat a little bit of lamb.

I have a good sourdough loaf so the leftovers will go in his sandwiches for tomorrow’s lunch. A generous smear of bottled mint sauce and some salt will make it taste less fatty once it’s cold.