Rolled breast of lamb

4
60 minutes

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