Usually added to the mincer, the breast is one of the most underrated parts of the lamb - think the equivalent of pork belly. It's best cooked long and slow to render some of the fat, and stuffing it is the way to go.
- 1 boneless lamb breast (about 1.1kg)
- 6 garlic cloves, crushed with the flat of a knife
- 1 lemon, finely grated rind only
- 1 tbsp dried Greek oregano (see note)
- 2 onions, thinly sliced
- For drizzling: extra-virgin olive oil
- 800 gm kennebec potatoes (about 4), cut into wedges
- 1 lemon, juice only
- 50 ml extra-virgin olive oil
- 1Preheat oven to 180C. Place lamb breast skin-side down on a work surface. Rub garlic, lemon rind and oregano into lamb, scatter over onion, drizzle with olive oil and season to taste. Tightly roll lamb from the longest side and tie with kitchen string at 5cm intervals to secure.
- 2Heat a frying pan over high heat, add lamb and turn occasionally until golden (5 minutes), then transfer to a roasting pan.
- 3For lemon roast potatoes, combine potatoes, lemon juice and olive oil in a large bowl, season to taste, scatter around lamb and cook for 1 hour, then reduce heat to 150C and cook until lamb is tender and potatoes are golden (1 hour 20 minutes-1 hour 30 minutes).
- 4Remove lamb, thickly slice and serve with lemon roast potatoes and pan juices.
Note Greek oregano, also known as rigani, is more aromatic than the dried oregano sold in supermarkets. It's available in dried bunches from Greek delicatessens. If unavailable, substitute dried oregano.
Drink Suggestion: Bottle-aged cabernet. Drink suggestion by Rodney Dunn