Rolled lamb breast with herbs, lemon and tomatoes
This simple rolled lamb breast recipe from Gelf Anderson is a great introduction to cooking lamb breast. You can also make this dish with hogget, which is the meat from a sheep that's 1 to 2 years old.
Gelf says: 'An under-rated cut, lamb breast comes from the same part of the animal as belly pork, which we know and love. Cooked well, it is tasty and tender, so give it a go. You need breasts from a decent-sized animal – consider asking your butcher for hogget breasts, which will be larger and meatier.'
Swaps: For something a bit different, try stuffing the lamb with a mixture of black pudding and gooseberries.
Ingredients
Metric
Imperial
- 2 lamb breasts, or hogget breasts, about 500g each
- 4 ripe tomatoes, chopped into 1cm pieces
- 2 tbsp of tomato purée
- 2 lemons, zest finely grated and juiced
- 3 garlic cloves, finely chopped
- 1 bunch of parsley, leaves picked and roughly chopped
- 3 sprigs of mint, leaves picked and roughly chopped
- 1 bunch of coriander, roughly chopped
- sea salt
- freshly ground black pepper
Method
Take the lamb out of the fridge around 30 minutes before cooking, to bring it to room temperature
- 2 lamb breasts, or hogget breasts, about 500g each
Preheat the oven to 230°C/220°C Fan/Gas 8. Put the tomatoes, tomato purée, lemon zest and juice, garlic and herbs into a bowl, mix together well and season with salt and pepper
- 4 ripe tomatoes, chopped into 1cm pieces
- 2 tbsp of tomato purée
- 2 lemons, zest finely grated and juiced
- 3 garlic cloves, finely chopped
- 1 bunch of parsley, leaves picked and roughly chopped
- 3 sprigs of mint, leaves picked and roughly chopped
- 1 bunch of coriander, roughly chopped
Lay the lamb breast out flat, flesh side up, on a clean surface. Smear the tomato mixture evenly all over the surface to cover generously. Starting from a short side, roll up the lamb to form a fat roll. Tie securely with butcher’s string every 2–3cm, then season the outside with salt and pepper
Place the rolled lamb breast in a roasting tray and roast in the oven for about 30 minutes until deep golden brown on the outside. Add a glass of water to the tray and lower the oven to 170°C/150°C Fan/Gas 3. Roast the lamb for a further 2 hours until the meat is tender
Now turn the oven up to 230°C/220°C Fan/Gas 8 for 15 minutes to crisp up the outside of the lamb
Take the tray from the oven and leave the lamb to rest in a warm place for 5–10 minutes, then remove the string and carve into slices
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