Slow Roast Stuffed Breast of Lamb | Bacofoil

Ingredients

• 1 onion, finely chopped
• 40g unsalted butter
• 1 teaspoon finely chopped rosemary
• 1 teaspoon finely chopped thyme
• 2 cloves garlic, peeled and mashed to a paste with 1 teaspoon sea salt
• 55g soft white breadcrumbs
• 85g good sausage meat or lamb mince
• ½ tablespoon chopped mint
• 2 tablespoon chopped parsley
• 1/8 teaspoon grated nutmeg
• Grated zest of ½ orange
• 1 whole egg, beaten
• Ground black pepper
• 1 large breast of lamb, boned and as much fat as possible removed