Rolled Lamb Breast Recipe Stuffed with Herbs

Herb-stuffed rolled lamb breast

Name: Herb-stuffed rolled lamb breast
Total time: 4 h
Yield: Serves 4
Ingredients: 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

Published: May 25, 2019 at 1:06 PM

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Serves 4

Easy

Total time: 4 hrs

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Roll this great-value cut of lamb with mustard and herbs then bake until soft and tender so it falls apart into the white wine onion gravy

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

Ingredients

Nutrition

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

Nutrition: per serving

kcal773
fat57.7g
saturates26g
carbs8.6g
sugars6.5g
fibre2.1g
protein43.9g
salt1.5g

Method

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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