Rolled Lamb Breast ( Slow Cooked)
Lamb breast is a cheap joint of meat that requires slow cooking to melt the fat and leave you with tender, fall-apart meat. Because it's so inexpensive, it's the perfect way to cook a flavorful meal without breaking the bank. Seasoned with salt and pepper cooked on top of chopped carrot, onions and garlic with stock and rosemary. The cooking juices and vegetables are then blended into a rich thick sauce to serve with the lamb.This dish will give you an incredibly savoury and robust flavour that your family or friends will love.
Ingredients
- 800 grams Lamb Breast
- 1 tbsp Olive Oil
- Salt and Pepper
- 1 Onion (thickly sliced)
- 1 Carrot (Diced)
- 2 Garlic Cloves (sliced)
- few sprigs of Fresh Rosemary
- 500 ml Lamb Stock
Instructions
- 1
Prepare ingredients, dice 1 Carrot, thickly slice 1 Onion into rings and finely slice 2 Garlic Cloves.Preheat oven to 150°C fan/ 170°C / 325°F/ Gas Mark 3
- 2
Pat the 800 grams Lamb Breast with a kitchen paper towel.
- 3
Rub ½ of the 1 tbsp Olive Oil into the lamb breast. Add the remaining oil into a pan over medium heat.
- 4
Season lamb with Salt and Pepper.
- 5
Fry the sliced onion and diced carrots in the pan with oil for 3 minutes
- 6
Add chopped garlic and cook for 2 minutes.
- 7
Push vegetables to each side of the pan and brown the rolled Lamb Breast, using tongs to turn and brown all sides.*If not using an oven safe pan, transfer all to a lidded oven dish (or use a roasting tray with foil as a lid)
- 8
Add 500 ml Lamb Stock, and a few sprigs of Fresh Rosemary place a lid on top.
- 9
Cooking times based on 800 gram rolled lamb breast jointCook at 150°C fan/ 170°C / 325°F/ Gas Mark 3 for 2 hours
- 10
Remove from the oven and baste with the cooking liquids. Place the lid back on and cook for 30-45 minutes longer. For best results check using a thermometer and cook until the internal temperature reaches 95℃ / 203℉
- 11
After the full cooking time, remove the slow cooked lamb breast from the pot and cover it loosely with foil.
- 12
Waiting for a minimum of 20 minutes before carving allows the juices to spread evenly throughout.
- 13
Remove the rosemary stems and skim off some of the fat that has been released.
- 14
Place the cooked carrots, onions, garlic and stock in a food processor
- 15
Blend until smooth to create a rich indulgent lamb sauce full of robust flavours.
- 16
Remove the strings.
- 17
Use the string markings to carve the succulent lamb breast into thick slices.
- 18
Serve with your chosen sides.
- 19
Add a drizzle of homemade sauce for an unforgettable flavour experience!
Cook it from the original
This recipe comes from flawlessfood.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on flawlessfood.co.uk