This economical cut of lamb, if cooked low and slow, will yield flavorful and tender meat. Rolled boneless breast is perfect for a family dinner or special occasion, easy to handle and slices up beautifully at the table. This recipe comes from Lee & The Sweet Life.
Ingredients:
rolled lamb breast
2 T olive oil
3 cups chicken or lamb stock
2-3 garlic cloves
1 cup chopped celeriac or celery
1 large onion, chopped
2 large carrots, chopped
salt & pepper, to taste
Preheat oven to 350.
Place the oil and the chopped vegetables into a heavy bottomed pot big enough to hold the rolled lamb breast.
Add the oil, then 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 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 in all the juices: turn the lamb, so that the entire outside browns a little.
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.
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, then remove the pot from the oven and baste the lamb with the juices.
Put the lid back on the pot and return to the oven.
Let the lamb cook in the oven for a further hour.
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 blender, or use an immersion blender, and whizz until what’s left is a smooth thick sauce.
Serve the sauce alongside the lamb breast.
