French-Style Braised Lamb Breast

Charmaine Lu -
  • 1.5kg lamb breasts
  • 6 chopped garlic cloves
  • Small bunch of rosemary, needles picked and chopped
  • 1 lemon, zest only
  • 1 tbsp oil
  • 3 chopped carrots
  • 1 chopped onion
  • 100ml white wine
  • 300ml lamb stock
  • 2 x 400g tins of flageolet beans, drained
  • Season the meat well and scatter with the chopped rosemary, lemon zest and garlic. Roll the breast tightly lengthways and tie with string. Heat the oven to 170C and brown the lamb all over in a casserole with the oil, for about 10 mins. Lift onto a plate and set aside. Toss the onions, carrots and rosemary stalks into the pan, cook for 10 mins, then pour in the wine and stock and bring to a simmer. Add the lamb back into the pot and cover, then cook in the oven for 3 hours. Turn the lamb 2-3 times.
  • When very tender, remove the meat and leave to rest. Strain the veggies over a jug to catch the roasting juices, then return the vegetables to the casserole. Skim the fat from the juices and pour back over the vegetables along with the beans. Cook on the hob for 15 mins to heat the beans through, then carve the lamb into thick slices and serve with the beans and vegetables - delicious!
3 hrs 30 mins
6 serving