Braised Lamb Breast

After getting all gooey with the Oxtail it was time to look at another cheap cut that I could whack some flavour into and let the oven take the strain.

Off to the butchers then for some lamb breast.  £2.38 for this piece that would feed 2. Bob on.

Here’s what happened next:

Prepare the lamb a day ahead.

1 lamb breast (per 2) skinned and boned
Plenty of salt and pepper
Pinch dried oregano
Small pinch chilli flakes
Zest of 1 lemon.

  • Season both sides of the breast
  • Lay the breast down on what was the skin side
  • Sprinkle on the oregano, chilli flakes and lemon zest
  • Roll the breast up and tie at each end and in the middle.  I also wrapped mine tightly in cling film to get a better shape
  • Leave in the fridge overnight.

For the sauce/braising liquid:

1 tbsp olive oil
Large knob of butter
1 onion, sliced but not too thinly
4 cloves garlic – smashed
Pinch of dried oregano
Small pinch chilli flakes
Zest and juice of 1 lemon
1 glass white wine (I used Villa Maria Sauvignon Blanc – cos I like it!)
1 tin plum tomatoes
1 tsp sugar
Fresh chopped parsley to serve

  • Remove lamb from the fridge
  • Heat oven to 170°C
  • Heat oil in a casserole (which has a lid)
  • Brown the lamb on all sides in the hot oil
  • Reduce heat
  • Add butter, then onions, garlic, oregano, chilli flakes and lemon zest
  • Allow to cook for 10 minutes on a low heat.
  • Turn heat up then add the wine, allow to cook out for a couple of minutes.
  • Add the tomatoes,sugar and lemon juice.
  • Place the lamb in the pan
  • Put the lid on and place in the oven for 2½ hours
  • Sprinkle with parsley to serve

As with the Oxtail this would have been top with some buttery mash and some green veg and would have served two easily.  I however left these out and demolished the lot. Lemony, herby, delicious.


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