Herb-stuffed rolled lamb breast
- Preparation and cooking time
- Total time
- Serves 4
- 800g lamb breast, unrolled
- 2 tbsp Dijon mustard
- ½ a small bunch flat-leaf parsley, finely chopped
- ½ a small bunch chives, finely chopped
- ½ a small bunch mint, plus extra to serve, both finely chopped
- 1 tbsp vegetable oil
- 2 onions, thinly sliced
- 4 cloves garlic , thinly sliced
- 250ml white wine
- 250ml chicken stock
- STEP 1
Heat the oven to 170C/fan 150C/gas 3. Season the lamb breast all over and lay it out flat on a clean chopping board, with the flesh side facing up. Brush all over with the mustard and sprinkle over the herbs. Roll up tightly lengthways and use kitchen string to make 6-8 knots all the way down to tie it in place.
- STEP 2
Heat the vegetable oil in a large lidded casserole and brown the lamb all over until really golden. Remove onto a plate, then tip in the onions and garlic, and cook for 10 minutes until beginning to soften. Pour in the white wine and chicken stock, return the lamb and cover with a lid. Bake for 3 hours until the meat is really tender, then lift out the lamb onto a plate, cover tightly with foil and rest for 20 minutes.
- STEP 3
Meanwhile, skim the gravy of excess fat and keep warm, adding a splash of water if it looks a little thick. Slice the lamb and serve with the onion gravy and a sprinkling of mint, if you like.