Braised Lamb Breast

Braising is an excellent way to turn an inexpensive and often underrated rolled Lamb Breast into a melt-in-your-mouth masterpiece. The lamb cooks in a flavourful broth, which slowly transforms it into an incredibly juicy and succulent meaty main dish.

Raise you hand if you’re a lamb fan! Once you have tried this lamb recipe, why not go all in with a Greek style Boneless Leg of Lamb? Everyone says the lemon juice cuts through the richness of the lamb and gets those taste buds singing. It’s one of those Spring time recipes that goes so well with seasonal vegetables like roasted Asparagus or tender Air Fryer Green Beans in Pesto.

Braised Lamb Breast

If you love lamb but can’t justify the price of a premium cut, why not try an inexpensive off cut like lamb breast? This fork-tender Braised Lamb Breast recipe will deliver a big sense of occasion without the hefty price tag.

We’re all feeling the pinch in our pocketbooks but that doesn’t mean we can’t eat delicious food. The easiest way to save money is to shop for less popular cuts of meat. Often seen as ‘less desirable’, these economical cuts of meat are like diamonds in the rough.

And here’s why. Budget cuts often contain a lot of fat or connective tissue which require more cooking time to break down. However, once they finish cooking, you’ll find a world of flavour awaits! If you’re willing to put in some time and a little bit of effort, this easy rolled lamb breast recipe is for you.

‘Easy’ is the operative word here… this ‘hands off’ recipe involves very little prep time with your oven doing most of the work. When it comes to serving the cooked lamb breast, all you’ll need is a sharp knife to cut it into perfect slices. If the oven has done its job, slicing the roasted lamb should be like cutting butter.

As if the tender juicy lamb wasn’t enough, the remaining liquid and vegetables blend together to make a thick gluten free gravy with a deep meaty flavour.

Ingredients for This Recipe

Here is a short list of all the ingredients you’ll need for this recipe. Most, if not all are readily available at any grocery store. However, you may need to go to a butcher to source the lamb breast depending on where you live.

• Rolled Lamb Breast
• Carrots
• Onion
• Garlic
• Beef Broth
• Lemon
• Salt
• Black Pepper
• Coriander
• Fresh Thyme
• Olive Oil

The lamb rub consists of a simple combination of salt, black pepper, and ground coriander while the fresh thyme and diced fresh lemon deliver flavour during braising. You’ll use olive oil to sauté the vegetables and brown the lamb. The carrots, onion, and garlic cook along with the lamb and are used to thicken the gluten free gravy.

Beef broth usually contains less sodium than beef stock, making it the best choice for braising liquid in this recipe. However, feel free to use a low sodium beef stock or omit the salt in the lamb rub and use regular beef stock.

What is a Rolled Lamb Breast Roast? As the name implies, this unique cut comes from the breast area of the lamb. It is the thin rectangular portion that lies just on top of the lamb ribs. It may be available rolled or flat but is best cooked rolled into a roast.

How to Braise a Rolled Lamb Breast

Prepare the Lamb

Preheat the oven to 320 degrees Fahrenheit then prepare the lamb for braising. To make the lamb rub, mix the salt and freshly ground black pepper with 1/2 teaspoon ground coriander in a small bowl. Dry the rolled lamb breast with a paper towel then apply a small layer of olive oil to the entire roast.

Next, rub the spice mix all over the lamb. If the lamb breast is not rolled, rub it on both sides, then roll it up and tie it with kitchen string. Set aside.

To prepare the vegetables, add 1 tablespoon olive oil or other frying oil to a hot skillet. Sauté the onions and carrots for 5 minutes over medium heat, stirring occasionally. Then add the garlic and sauté for another 2 minutes. Remove vegetables from the pan and set aside.

Cook the Lamb

Sear all sides of the lamb over high heat in the same pan with a touch of vegetable oil. Use a pair of cooking tongs to gradually turn the roast until it browns on all sides.

Next, transfer the lamb breast to a baking dish, Dutch oven, or lidded roaster. Choose a roasting pan large enough to contain the lamb and all the vegetables in a singer layer. It should be deep enough to cover the bottom half of the roast.

Arrange the fried vegetables and lemon pieces around the lamb. Pour in the beef broth and add the thyme. Cover the baking dish with aluminum foil (or lid) then place in a 320 F oven. After an hour, take out the lamb, remove the foil and pour broth over the roast.

Cover with foil again and cook lamb breast for another hour. Once the roast has cooked for two hours, remove the foil, add more broth and broil until the rolled lamb breast is nice and crispy on top.

Remove from oven and let stand for 10 minutes before slicing. While the lamb breast is resting, remove the thyme sprigs and lemon from the baking dish/roaster. Place remaining vegetables, broth, and lamb juices in a blender and blend until it becomes a smooth sauce.

How to Serve Lamb Breast Roast

Serving a Lamb Breast couldn’t be easier. Since there are no bones to contend with, all you need to do is slice and serve. We love ours with a side of Buttermilk Mashed Potatoes and a crisp Spring Mix Salad. Don’t forget the gravy!

However, if you are serving this lamb roast as main dish for a dinner party or Easter dinner I suggest a side of Maple Balsamic Roasted Carrots or Fresh Creamed Peas for more vegetable options.

Store any leftover lamb in an airtight container in the fridge and consume within 4-5 days or freeze for up to three months. Reheat lamb slices in a hot skillet coated with a thin layer of vegetable oil.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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