Meats Recipes -  Minted Lamb with Watercress Stuffing Recipe

Method:

1. Melt half the butter in a saucepan. Add the onion and celery and cook over a low heat for 3 minutes. Add the watercress to the pan and cook for a further 3 minutes. Add the remaining butter and heat until melted.

2. Remove from the heat, stir in 1 1/2 teaspoons of the mint jelly, together with the breadcrumbs, egg and salt and pepper to taste. Leave to cool.

3. Use the mixture to stuff the cavity in the lamb. Shape the lamb into a neat round and tie securely with string. Weigh the joint and calculate the cooking time at 20 minutes per 500 g/1 lb, plus 30 minutes.

4. Heat the oil in a roasting tin, add the lamb and season with salt and pepper. Roast in a preheated oven, 190°C (375°F), Gas Mark 5, for all but 15 minutes of the calculated cooking time.

5. Remove the lamb from the oven, cut away the string and brush the meat with the remaining mint jelly. Return to the oven for a further 15 minutes.

6. Transfer to a warmed serving dish, garnish with mint and serve hot. Alternatively, allow to cool and serve cold.