This is especially delicious with a side salad, surprisingly. 

Stuffed Breast of Lamb

1 ½ kg breast of lamb

1 ½ tsp salt

water              

1/3 cup butter

250g spinach, chopped

1 stalk celery, chopped

1 tbsp chopped parsley

½ green pepper chopped

1 small onion chopped

1 tsp salt

¼ tsp pepper

1 ½ cups dried bread crumbs

2 tbsp butter

salt and pepper

Put breast of lamb into crockpot with the 1 ½ tsp salt and enough water to cover.

Cover and cook on low setting (100 celsius) for six to eight hours.

Remove lamb from crockpot and spread out on cutting board.  Remove the bones.

Reserve 1/3 cup of the liquid from the crockpot.

Melt ½ the butter in a large frypan and sauté the spinach, celery, parsley, pepper, onion, salt and pepper for 3 minutes.

Remove the vegetables to a large bowl.

Melt the other half of the butter and sauté the breadcrumbs for 2 minutes, stirring constantly.

Add breadcrumbs to the vegetables and mix well.  Spread over the boned breast of lamb.

Roll up and tie and place in a buttered baking dish.  Spread 2 tbsp butter over the roll and season to taste with salt and pepper.

Bake in a 200 celsius oven for 20 minutes or until well browned.

Serves 4-6.