Mustard-crusted breast of lamb

Mustard-crusted breast of lamb

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(7 ratings)

Prep: 20 mins Cook: 3 hrs


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: per serving

  • kcal799
  • fat42g
  • saturates18g
  • carbs38g
  • sugars16g
  • fibre3g
  • protein55g
  • salt0.96g
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  • 1 tbsp vegetable oil
  • 2 carrots, chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onions, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic bulb, halved



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • small bunch thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 bay leaves
  • 2 breasts of lamb, skin removed



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 bottle cheap white wine
  • 4 tbsp English mustard
  • 100g white breadcrumbs
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • boiled new potatoes and watercress salad, to serve



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…


  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.

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Comments, questions and tips

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15th May, 2017
I stopped before adding the breadcrumbs and served the tasty lamb with couscous. Delicious. I halved the quantities for 2 of us and used half a bottle of naff rose so it wasn't expensive but tasted as though it was!
13th Dec, 2016
Mum would spend an hour de-boning and removing most of the fat but not all of it. She would add natural herbs that had been gathered from our family walks in the surrounding countryside, then carefully join the huge sides of meat together, then roll and tie them every inch or so. After seasoning she added the fat around the joint to render down while slowly roasting the joint. She made a stock from the bones so nothing was wasted, and gave them to the dog as a treat. With about an hour to go she removed the waste and poured away the fat for later use. She turned the meat several times until the skin was brown and just crispy, then removed it to rest. The first cut was timed for Dads tea, hot lamb sandwiches. No sliced bread in those days, no margarine either jus butter. We all shared this welcome meal with a glass of full cream milk. Next day real country salad and thin sliced Breast of lamb and homemade pickle. Today Breast of lamb is too expensive and narrowly cut to roll and besides with the dearth of family butchers had to come by.
geordie chef
30th Mar, 2016
How can you place the Breast of Lamb skin side up when it tells you to remove the skin ???
7th Jun, 2015
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.
6th Sep, 2014
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.
10th Nov, 2013
Went to Morrissons today, apparently all the lambs have forgotten to grow breasts this year... Disappointing recipe.
6th Oct, 2013
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 :(
29th Sep, 2013
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.
10th Sep, 2013
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.
7th May, 2013
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


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8th Aug, 2013
foxtalbot, try these wine substitutes..... Red wine substitutes: • Chicken, beef, or vegetable stock • Grape, pomegranate, or cranberry juice • For acidity or deglazing, add about a tablespoon of red wine vinegar or balsamic vinegar per cup of stock or fruit juice • For sweetness, add sugar or honey White wine substitutes: • Verjus • Chicken or vegetable stock • White grape or apple juice • For acidity or deglazing, add about a tablespoon of white wine vinegar or lemon juice per cup of stock or fruit juice • For sweetness, add sugar or honey
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