Braised Lamb Breast
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.
- 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.