Mustard-crusted breast of lamb

Mustard-crusted breast of lamb

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(4 ratings)


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Cooking time

Prep: 20 mins Cook: 3 hrs

Skill level



Serves 4

Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked

Nutrition and extra info

Nutrition info

Nutrition per serving

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  1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
  2. Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
  3. Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.

Recipe from Good Food magazine, March 2010

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Livinleeds's picture

4+ stars
My family and I thought this dish a great discovery. I used a slow cooker for the first stage and added chopped rosemary to the breadcrumbs. I substituted whole grain mustard for a more mellow flavour. It's very different and makes for a delicious informal meal.

Angela_D's picture
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Having bought half a lamb, I was left wondering what to do with the breast when I found this recipe. I agree with others that this is not a cheap recipe due to the wine, but I used only half a bottle as I only had half a breast. would think that the two breasts used in this recipe would serve 6. Just realised I could have got away with a quarter of a bottle of wine! Anyway, it was delicious and worth the effort. I used my slow cooker to cook the breast initially, then the halogen oven to roast it thus keeping the cooking cost down.

jonodee's picture

Went to Morrissons today, apparently all the lambs have forgotten to grow breasts this year... Disappointing recipe.

lucyrumens's picture

I've got mixed feelings about this recipe because whilst it was tasty I concur with the comments above that I would have rather spend my £4 (meat) + £3 (wine) on a better piece of lamb :(

cdacn1's picture

Made this last night but half quantity as there is just myself and hubbie, thoroughly enjoyed it. Had no wine so used a good slug of vermouth and added some stock to the water. Will definately use again.

The tab to rate won't work for me this time but I'd give it 5 stars.

wmaude's picture

I used grey poupon mustard in place of English mustard and added fresh diced rosemary to the breadcrumbs. The result was a delightful dish which tasted even better knowing how inexpensive it was to prepare. Definitely a lamb dish that will be a "regular" on the family menu.

foxtalbot2's picture
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Very tasty but not worth all the effort. Much better to put the £4 needed to buy a cheap bottle of wine towards buying a better cut of lamb. I will not be making this again

beemac's picture

please look up mongolian crispy lamb butlins. made with breast and delicious.

butlins12's picture
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Great flavour, and a real bargain for eating on a budget. Shame it's the only recipe using breast of the lamb on the whole site, though!

marywalford's picture

I got 1.2kg lamb breast for £1.06 (reduced on sell-by date) and a bottle of wine for £2 (supermarket special offer). Fed my family for 2 nights.

marywalford's picture

I got 1.2nd lamb breast for £1.06 (reduced on sell-by date) and a bottle of wine for £2 (supermarket special offer). Fed my family for 2 nights.

waterpeacocks's picture

Using a whole bottle of wine takes this recipe out of the 'cheap' category.