Tender breast of lamb roll:
Prep: 10 mins.
Cooking: 2 hrs +.
Serves: 2 people per breast of lamb
Rating: 3: Moderate
Rolled & Stuffed Breast of Lamb. Go talk to your local butcher and make a friend. After a while, you’ll be able to get a boned-out breast of lamb at a reasonable price. Supermarkets may have packaged ones available but try to use your butcher for this particular cut – you’ll most probably get a better product and, after a while, possibly at a better price. Buy several at a time, roll them and stuff them and freeze them. Cook one, freeze three.
- Boned out breast of lamb
- Mushrooms, carrots, leeks, other veg. Whatever you wish can be shoved in the middle as stuffing. Dried apricots are lovely!
- Metal skewers or bamboo kebab sticks to hold it together
- Oven dish or tin
- Trim up the breast of lamb so that it’s nice and neat, putting all the trimmings into the stuffing. Yep, all the grotty bits too, so long as it’s not gristle.
- Stuffing? Well, I like to use any veg I have mushrooms, carrots, leeks, ….. whatever you wish. Use your imagination. The veg can be past its best as it will be inside the rolled-up lamb. Remember that dried apricots go well in this…..
- Roll up the lamb breast and secure with metal skewers or bamboo kebab sticks.
- Place in an oven tin, drizzle a little oil over the top and put about a cup of water in the tin to keep it moist. Season lightly.
- Cook under foil long and low – for a couple of hours or so (or longer if you have the time) on around 120 degrees or so; it’s tasty meat but it needs time to tenderise or it’ll be tough. An amount of fat will come off. Deal with it as described in Tricks’n’Tips. You could use the ice-cube trick should you want to use the juices for the gravy this time (also in Tricks’n’Tips) then give the lamb a further half hour without the foil just to brown a bit.
- Serve sliced, with roasted veg – oh yes.