Igenlode Wordsmith

When you reheat it in the oven with parsley and onions in its own thickened gravy, it becomes mouton à la bourgeoise: https://www.souvigne.com/recipes/main680.htm

(From the same book as the original stuffed breast of lamb recipe, Good Food on a Budget -- I believe you're a collector of vintage cookbooks?)

I had mine with baked potato and baked tomatoes, as Georgina Horley recommends...