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Nutrition: per serving

  • kcal799
  • fat42g
  • saturates18g
  • carbs38g
  • sugars16g
  • fibre3g
  • protein55g
  • salt0.96g
    low
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Method

  • step 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.

  • step 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.

  • step 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 TIPS
BREAST OF LAMB

Any butcher that joints his own lamb will be able to sell you breast, although it’s not generally on display. This cut is one of the fattiest, but cooked with care and patience it rewards with deliciously tender meat. Whole breast will still have the rib bones attached. These can be pulled out once the meat is cooked or you can find boned and rolled (normally stuffed with herbs) breast. Ask your butcher to skin the joint to remove the very top fatty layer of skin.

Recipe from Good Food magazine, March 2010

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Comments, questions and tips (17)

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Overall rating

A star rating of 3.9 out of 5.10 ratings

kaija526

Easy tasty and a bit different.. it was worth the bottle of plonk for the juices. will cook again

lizleicester

A star rating of 4 out of 5.

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!

Ryandy911

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…

geordie chef

How can you place the Breast of Lamb skin side up when it tells you to remove the skin ???

Livinleeds

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.

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