Slow Cooked Lamb Breast

Lamb breast came in my Ag Local box this month and I have to say it is now one of my fav cuts of lamb. My inspiration for this recipe came from BBC GoodFood. It is fatty and delicious!

1 TBSP vegetable oil
2 carrots, chopped
2 onions, chopped
3 garlic bulb, halved
small bunch thyme
2 bay leaves
1 breasts of lamb, skin removed
3 c white wine
4 TBSP Dijon mustard
1 c white breadcrumbs
1 tbsp olive oil

Heat oven to 375.

Heat the oil in a roasting tin and brown the carrot, onions, thyme, bay leaves and garlic on the stove over medium heat for about 5 mins. then lay the lamb on top, pour the wine and 1 c 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 pulling out the bones.

Pour the juices and veg into a small pan and keep warm. When ready to serve use a slotted spoon to remove.

Increase the oven to 425.

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.

Carve and serve with the veggies.

Serves 4 – 6.



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