Roast Breast of Lamb with Leek and Chestnut Stuffing | Recipe | Simply Beef & Lamb

Ingredients

• 1 x 900g lean boned breast of lamb or rolled boneless shoulder
• 2 teaspoon cardamom seeds, crushed
• 50g butter
• 1 medium leek, finely chopped
• 2 garlic cloves, peeled and finely chopped
• 175g cooked, peeled chestnuts, finely chopped
• 2 tablespoons freshly chopped flat-leaf parsley
• 50g fresh white breadcrumbs
• 1 egg, beaten