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Rolled lamb breast in spiced broth

Australian Gourmet Traveller recipe for rolled lamb breast in spiced broth.

By Rodney Dunn
  • 35 mins preparation
  • 3 hrs 20 mins cooking
  • Serves 6
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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.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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.
  • 5
    Remove 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

  • undefined: Rodney Dunn