Rolled breast of lamb
A juicy, succulent, meaty main dish using lamb breast, this easy-to-follow recipe will bring out robust flavours without much fuss. Serve with romesco sauce, charred aubergine, yoghurt and warm lavash bread to create a fabulous summer feast!
Ingredients
- 2 lamb breasts , deboned
- 1 tbsp of rosemary , finely chopped
- 1 tbsp of thyme , finely chopped
- sea salt
- black pepper
- oil
- 300ml of red wine
Method
1
Preheat the oven to 170°C/gas mark 3.5
2
Lay the lamb breasts flat, skin side down, and sprinkle with the chopped herbs, plenty of salt, and a few twists of pepper. Tie up tightly as best you can. Get a heavy-bottomed pan hot over a good flame with a splash of oil, and brown the breasts all over, seasoning as you go
3
Transfer to a roasting tray. Add the wine to the frying pan and simmer for a few minutes, scraping up any bits as you go. Tip this over the lamb and cover tightly with foil. Bung in the oven and gently cook for 4 hours
4
Remove the lamb breast to a plate to rest, and leave the juices until the fat rises to the top. Skim this off and discard, then tip the juice into a saucepan and simmer to reduce. You could add butter at this point but in the summer perhaps it’s unnecessary
5
Thickly slice the breast and serve with the juice and whatever sides you’re having
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Rolled breast of lamb
