Serves: 4
Preparation time: 1 hour 30mins (approx)


Baking Instructions:

Preheat the oven to 190°C / 170°C (fan) / Gas Mark 5. Weigh the lamb and calculate the cooking time (30 minutes for per 450g, plus an extra 30 minutes for nicely pink lamb).

  • Pop the stuffing mix in a large bowl, then add the boiling water and garlic purée. Let it cool for a few minutes.
  • Get yourself an oven-proof dish or roasting tray and pop the lamb skin-side down, opening it up nicely as you go. Take your stuffing mix and press it down gently over the surface of the lamb.
  • Cover loosely with foil (make a little dome so it doesn’t touch the crust)
  • Roast for the calculated time.
  • Remove the foil for the last 30 minutes, until the crust is golden brown and the lamb is piping hot and cooked.
  • Serve with mashed potatoes, veg, mint sauce and redcurrant jelly for a spread worthy of your Sunday table.

Be aware, petal, that your oven temperatures and cooking times may vary a bit from mine, so these instructions are just a guide.