Rolled Breast of Lamb

Charmaine Lu -
  • 2 lamb breasts, bone removed
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped thyme
  • Oil
  • 300ml red wine
  • Steamed kale and swede mash, to serve
  • Preheat the oven to 170C. Lay the breasts flat, skin-side down, and sprinkle with salt, pepper and the chopped herbs. Roll and tie up tightly. Add a splash of oil to a frying pan and brown the rolled breasts all over, seasoning a bit more as you go.
  • Once browned, transfer the breasts to a roasting tray. Add the wine to the frying pan and deglaze for a few mins, reducing and bubbling along the way. Tip the wine over the lamb and cover the tray tightly with foil, then cook for 4 hours. Remove the breasts to a plate and leave to rest. Skim the fat off the pan juices, then tip them into a saucepan and reduce. Thickly slice the breasts, drizzle with the red wine sauce and serve with kale and mash.
60 mins
4 serving