Rolled lamb breast in spiced broth
Lamb breast is a fancy name for the belly, which braises superbly. The stuffing and rolling can be done several hours or even a day ahead.
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Serves
6
Cooking Time
Prep time 35 mins, cook 3 hrs 20 mins
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50 gm
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butter, coarsely chopped
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1
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large onion, finely chopped
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30 gm
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(½ cup) fresh breadcrumbs
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100 gm
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almonds, roasted, coarsely chopped
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1 tbsp
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each of finely chopped oregano and flat-leaf parsley
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½ tsp
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ground cinnamon
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2
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boneless lamb breasts (1.7kg)
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1½ tbsp
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olive oil
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500 ml
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(2 cups) chicken stock
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4
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whole allspice (see note)
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1
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cinnamon quill
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| Sautéed red cabbage |
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50 gm
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butter
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750 gm
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red cabbage, thinly sliced
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1
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Melt butter in a large frying pan over medium heat. Add onion and sauté until soft (5-6 minutes). Add breadcrumbs, almonds, herbs and ground cinnamon, stir to combine and season to taste. Remove from heat and set aside to cool.
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2
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Preheat oven to 150C. Place breasts skin-side down on a work surface and spread over cooled stuffing evenly. Starting at the longest sides roll up each breast and tie securely at 5cm intervals with kitchen string.
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3
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Heat olive oil in a large heavy-based casserole over high heat. Add one lamb breast and cook, turning frequently until golden brown (5-6 minutes). Remove and repeat with remaining lamb. Return lamb to casserole with chicken stock and spices, bring to a simmer, cover, transfer to oven and cook until lamb is tender (2½ -3 hours).
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4
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Meanwhile, for sautéed red cabbage, heat butter over medium heat until just foaming. Add cabbage and cook, stirring occasionally, until wilted and tender (8-10 minutes). Season to taste.
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5
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Remove string from lamb, thickly slice and serve immediately with sautéed red cabbage.
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Drink Suggestion Red Rioja.
RECIPE Rodney Dunn
PHOTOGRAPHY Ben Dearnley
STYLING Rodney Dunn and Elodie Rambaud
DRINK SUGGESTION Max Allen