Saturday, February 7, 2015

Recipe: 4 Hour Slow Roasted Lamb Breast

I was talking about lamb cuts earlier, when I got this delivered I thought it might be some sort of tied shoulder joint, but once I cooked it I realised it was a rolled breast joint. I wont lie to you, lamb breast is a fairly fatty cut- but that's why it needs slow cooking, so that once you've removed it from the oven and allowed it to rest, it's nice and easy to separate the fat from the meat- and then the meat is well soft and delicious. I served this with potatoes and stir fried mix veg.

4 Hour Slow Roasted Lamb Breast (serves 6)

2.25kg rolled tied lamb breast
Juice of 1 lemon
10g fresh parsley, chopped
15g fresh coriander, chopped
1 tsp dried oregano
3 garlic cloves, finely chopped
1 tbsp extra virgin olive oil
1 red onion, finely chopped
300ml chicken or lamb stock
Salt and pepper
Cornflour mixed with a little water to thicken sauce (if desired)

1) Preheat the oven to 150C. Put the lamb breast in a roasting tray. Mix together the lemon juice (don’t throw the lemon ends in the bin- chuck em in the roasting tray!), parsley, coriander, oregano, garlic, olive oil and red onion. Rub all over the lamb. Season well with salt and pepper.
2) Pour the chicken or lamb stock into the roasting tin, and wrap tin with double layers of tin foil. Roast in the oven for 3 hours 30 minutes. Remove from the oven, remove the foil, and increase the oven temperature to 180C. Put back in the oven for 30 minutes.
3) Remove from the oven, remove the lamb from the pan juices, and allow to rest for at least 15 minutes prior to carving. Pour the juices into a saucepan, and boil for about 7 minutes, until reduced, skimming any fat off the surface. If you want a thin “jus”, do not add cornflour, but if you want a “proper gravy”, thicken this sauce with cornflour. Serve with desired accompaniments. 

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