Lamb Breast Roll

Mains

Ingredients

• 1 (~1.5kg) rolled lamb breast
• 500ml lamb or chicken stock
• 250ml red wine
• 3 large garlic cloves
• 2 large celery sticks, chopped onto small pieces
• 1 large onion, peeled and chopped into small pieces
• 2 large carrots, peeled and chopped into small pieces
• 250g chestnut mushrooms, halved
• Salt and pepper, to taste
• 1 tbsp rosemary, finely chopped
• 1 tsp dried mint
• 2 bay leaves
• 3 tbsp vegetable oil

Method

1. Preheat the oven to 170°C.
2. Season the meat with salt and pepper.
3. Sear the lamb well in a hot pan until well browned on all sides.
4. Add the vegetables, bay leaves and garlic to the roasting tray and place the lamb on top.
5. Add the chopped rosemary and dried mint to the lamb and rub in.
6. Add the wine and stock, cover with silver foil and cook low and slow for about 3-4 hours, turning and basting the meat every hour.