(ZA)Slam-in-the-lamb

Having bought a lovely breast of lamb, now to try out a new idea for the stuffing!

The butcher kindly did the hard work for me by boning and de-membraning a breast of lamb ready for stuffing. He also gave me a couple of metres of butcher string to secure it before cooking. I covered the inside of the breast in a light layer of dijon mustard and sprinkled a little lamb rub over it. I then took a mixture of seasoned pork sausage meat (with lashings of freshly ground black pepper) and added a teaspoon each of sweet paprika, cumin, coriander, cinnamon and a good splash if chilli sauce. I used srirachi sauce - a vietnamese sauce which is made from sun-ripened red chillis and garlic - but you can use harissa instead.

Once the meat & spices were thoroughly mixed, I spread it evenly over the lamb, over the mustard/rub mix then carefully rolled the breast and secured with 4 or 5 loops of butcher's string. This string is specially designed to be heat and stretch resistant and also grips itself when you tie a double knot in it to make it easier to work with than cotton string.

I then rolled the lamb in the rest of the lamb rub to lightly coat the outside. We placed it in the pre-heated, indirect set-up egg and cooked using the digiQ to maintain 230 deg F until the lamb reached an internal temperature of 187 deg F.

We carved it into slices and served with herby garlic roasted potatoes and roasted mediterranean veg. Beautiful!