Rolled Lamb Breast with Meat Sauce
Lamb is such a great meat, but I do find some of the more popular cuts are expensive.
Rolled lamb breast is overlooked a lot by lamb lovers, and I think I have a reason for this.
Well, let’s be honest about it, it’s not he most photogenic of meats when cooked, but if you’ve not sank your teeth into this, it’s well worth switching the oven on.
Rolled breast is a piece of the lamb that needs to be cooked slowly, letting it gently baste in its own juices, the chopped vegetables and stock it’s been sitting in.
Once it’s done this, what’s left is something perfect for an easter table.
The cooked lamb breast emerges from the cooking with a crispy skin and, because rolled, it’s easy to slice, perfect for sharing.
And all that flavour that’s left in the pan, once blended, is the perfect sauce to have with it.
Go on, give it a go and enjoy your sweet life!
Crispy skin and a sauce to swim in!
What You Need
800g Rolled lamb Breast - See Tip Box
700ml lamb or chicken stock – See Tip Box
2 Large garlic Cloves - Peeled
2 Large Celery Sticks – Cleaned and chopped onto small pieces
1 Large Onion – Peeled and chopped into small pieces
2 Large Carrots – Peeled and chopped into small pieces
Salt
Pepper
3 Tbsp Vegetable Oil
Set the lamb in the centre of the hot pan and begin to seal the outside of the meat.
How It’s Done
Heat the oven to 180c
Place the oil and the chopped vegetables into a heavy bottomed pot big enough to hold the rolled lamb breast
Add the oil to a heavy bottomed saucepan and add the chopped vegetables and salt and pepper to the pot,
On a low to medium heat, let the vegetables cook and become soft – stirring occasionally so they don’t burn.
Once the vegetables are soft, push them to the side of the pan, making room for the lamb.
Wipe down the outside of the lamb with paper towels and make sure the skin is dry
Sprinkle salt and pepper over the skin of the lamb and then sit it in the centre space of the hot pan.
It’s time to seal all the juices in the lamb.
Turning the lamb, so that the outside of the lamb becomes sealed and has a little bit of colour.
If this pot is deep enough for the lid to go tightly on, then use this, but if not, transfer everything to an oven proof pot with a lid that fits well.
If using stock cubes, dissolve the cubes in 700ml of boiling water.
Once the stock cubes have dissolved, pour the hot stock around the meat.
Place the lid tightly on the pot, and put the pot into the hot oven.
Let the lamb cook for 1 hour
Baste the meat after 1 hour
After an hour, remove the pot from the oven and baste the lamb with the juices.
Put the lid back on the pot and put the pit back into the hot oven.
Let the lamb cook in the oven for a further 1 hour.
Once cooked, remove the meat from the pot and set it aside on a plate to rest.
While the meat is resting, make the sauce
Tip everything from the pan into a food blender and blend until what’s left is a smooth thick sauce – See Tip Box
Serve the sauce alongside the lamb breast.
Blend everything left in the pan into a sauce thats so full of flavour!
Tip Box
Size of rolled lamb breast – If the lamb breast is larger, then that’s not a problem. Just adjust the cooking time accordingly.
Stock – I used stock cubes when making this dish. I find it much easier to have to hand for when I need them than liquid stock, It also means that’s I can male as much or as little, as I need for any dish.
Blender – A hand blender is perfect for making the sauce. But I’ve used both a hand blender and an electric upright blender.
Easy to slice and easy to eat
