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.
- 50 gm butter, coarsely chopped
- 1 large onion, finely chopped
- 30 gm (½ cup) fresh breadcrumbs
- 100 gm almonds, roasted, coarsely chopped
- 1 tbsp each of finely chopped oregano and flat-leaf parsley
- ½ tsp ground cinnamon
- 2 boneless lamb breasts (1.7kg)
- 1½ tbsp olive oil
- 500 ml (2 cups) chicken stock
- 4 whole allspice (see note)
- 1 cinnamon quill
Sautéed red cabbage
- 50 gm butter
- 750 gm red cabbage, thinly sliced
- 1Melt 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.
- 2Preheat 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.
- 3Heat 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).
- 4Meanwhile, 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.
- 5Remove string from lamb, thickly slice and serve immediately with sautéed red cabbage.
Whole allspice, also known as pimento berries, are available from select delicatessens and online from
Drink Suggestion: Red Rioja. Drink suggestion by Max Allen