rolled lamb breast
I’ve tried this before. I lovingly poached the lamb breast for a few hours, bubbling away in my treasured Le Creuset. I took the lid off, and FOOM. I was hit by a blast of pure mould. It was so utterly disgusting I left it in the conservatory overnight and scrubbed it a dozen times to get the smell out.
And a winner it is. Lovely succulent lamb meat packed with bold flavours and a crisp outside. Also costs next to nothing, so try it now!
Rolled lamb breast:
500g lamb breast
1 large sprig of rosemary, leaves picked
1 large sprig of thyme, leaves picked
1 bulb of garlic, bashed up
1 litre chicken stock
- Preheat the oven to 160°C.
- Bash the daylights out of the herbs and garlic and add salt and pepper. Add enough oil to make a spreadable slush.
- Lay out the lamb breast and spread the mush all over it. Roll up the lamb breast like a swiss roll and tie firmly with string.
- Bring the chicken stock to the boil and drop in the lamb. Leave to poach for around 3 hours, until a knife goes in easily. Allow the lamb to cool down in the stock.
- Bring the lamb out of the stock and wrap tightly in cling film. Refrigerate overnight to firm up.
- When you’re ready to serve, heat a little butter in a pan. Carve the lamb into thick slices and fry on either side for a couple of minutes until golden. Serve with minted new potatoes and wilted spinach.