Ingredients

2 1/2-3 lb piece of Loin Of Lamb

Method

Completely remove the bones from the lamb - the butcher will do this for you.

Prepare the stuffing; place the breadcrumbs into a medium bowl. Finely chop the onion and cook slowly in a small covered pan in the butter, then add to the crumbs with the finely chopped ham and the herbs.

Spread over the lamb, roll up and sew securely, or use skewers and tie with string. Score the surface of the lamb with the point of a knife, spread well with butter and pour over the wine or orange juice. Put in a moderately hot oven - 375 degrees for 10 minutes - then reduce the temperature to 350 degrees and continue roasting for about 60 minutes or till the lamb is cooked.

Peel the cucumber, cut in four length-wise, then cut across in 1 1/2-2 inch lengths. Trim the spring onions, leaving on about 2 inches of the green top. Place the cucumber and spring onions into cold water and blanch by bringing to the boil. Drain well. Melt the butter in a medium-sized pan, add the vegetables, season and cover. Simmer for 5-7 minutes, then add the freshly chopped mint.

Remove the lamb and make a gravy from the juices in the pan, adding stock. The gravy may be slightly thickened with arrowroot. Carve the lamb, spoon over a little gravy, with the vegetable garnish.