Lamb breast is a fatty cut but it cooks to the softest, tender, fall-apart meat.


  • 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.


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