Rolled Boneless Breast of Lamb

This will make a lovely cheap and cheerful Sunday roast.
Serves 4
Preparation time 5-10 min             Oven time 1 hour 20 min

  • 600-700g rolled boneless lamb breast
  • 2-4 garlic cloves sliced
  • 1 tsp each of:  salt, pepper, garlic salt, onion salt, mixed herbs, marjoram, basil & hot paprika
  • 2-3 leeks cleaned and cut into 2.5cm rings
  • 8 smallish red onions
  • 3-4 carrots peeled and cut into 1cm rings
  • 1 large or 2 small heads of broccoli, cut into florets
  • 100ml chicken stock
  1. Pre heat the oven to 180º-200º
  2. Mix all the herbs in a little bowl
  3. Gently, without cutting the butcher’s string,
    push 1 slice garlic and ½ tsp of the herb mix into the “pockets between the strings” of the rolled lamb (approx. 6-8 times)
  4. Push the remainder of the garlic into either end
  5. Spread the remaining herb mix over the breast roll and “massage it in”. Use the ends of the role to pick up any spilled herbs.
  6. Evenly spread the leeks in your Cast Iron Casserole (you could use a glass casserole dish)
  7. Place the lamb breast on top of the leeks
  8. Put the onions tightly around the lamb
  9. Add the stock
  10. Place the casserole in the oven for 1 hour 20 minutes
    If you are using a glass casserole, you need to place a piece of foil shiny side down between the lid and the dish and increase the cooking time by 15 minutes.
  11. Use the accumulated juices from the casserole as gravy.
  12. Cook the carrots and broccoli separately.

Serve with Rice, Potatoes or Pasta.

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