Lemon and Mushroom Breast Of Lamb

fast.cook's picture

Jan. 10, 2012


Fresh white breadcrumbs 50 Gram
Finely grated lemon rind 5 Milliliter
Lemon juice 30 Milliliter (2 Spoons, 15 Milliliter Each)
Mushrooms 50 Gram , cleaned and chopped
Onion 1 Small , peeled and finely chopped
Dried rosemary 2 1/2 Milliliter
Salt To Taste
Freshly ground black pepper To Taste
Egg 1 , beaten
Lamb breast 1 Pound , trimmed and boned (As Required)
Lard/Margarine 25 Gram
Brown stock/Water and 1/2 beef stock cube 450 Milliliter , hot



1) In a mixing bowl, combine together the breadcrumbs, lemon rind and juice, mushrooms, onion, rosemary and salt and pepper.

2) Bind the mixture with the egg.

3) With skin side down, lay the lamb, and spread the stuffing over the lamb to within 2.5 cm/1 inch of the edges.

4) With string secure the rolled up lamb.


5) In the cooker, heat the lard or margarine and let the lamb brown well on all sides.

6) Lift out and drain off any excess lard or margarine from the cooker.

7) Stir in the hot stock or water and stock cube and stir well to remove any residues from the base of the cooker.

8) Put the trivet in the cooker, rim side down.

9) Stand the joint on the trivet and season well with salt and pepper.

10) Place the lid to close the cooker, bring to high pressure and cook for 30 minutes.

11) Reduce the pressure quickly.

12) Remove the string from the meat before serving.


13) Serve the lamb hot with some bread.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 547Calories from Fat 325

 % Daily Value*

Total Fat 36 g55.4%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 841 mg35.04%

Total Carbohydrates 20 g6.7%

Dietary Fiber 1 g4%

Sugars 4 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet