Juicy, tender meat stuffed with flavour, this Slow-Cooked Stuffed Lamb Breast is cooked in a delicious sauce that combines with the inside flavours. And the meat just melts in your mouth.
And the best pack no slow cooker is required; this is all done on the stove and in the oven and only uses one pot.
It’s amazing what you can cook with different cuts of lamb. This recipe using boneless lamb breast with the skin removed.
But even though it may seem thin when laid out, once you put all the ingredients inside and roll it up, it creates a nice thick roll.
Gordon Ramsey inspired this recipe, but I wanted to add my twist of flavours to it. And I have to say that it turned out amazing.
So what cut of meat do you use from the lamb.
It is the breast; however, it is the lower part of the breast, known as the flap. When you order from your local butter, ask for a boneless lamb flap and for the skin to be removed.
The flap part of the lamb breast is situated in the lower part of the breast and is longer than the upper breast part. It’s kind of close to the belly area but at the sides.
And it is pretty cheap too, around $16.00 AU per kg, and I got two flaps for $20.00 AU. But this will vary from butcher to butcher.
Note: the cost also included the bones and skin at my local butcher, even though they got removed.
How to make Braised Slow-Cooked Stuffed Lamb Breast
Like I mentioned before, this is a one-pot kind of meal that makes for easy cleanup. However, you will need a crockpot or, even better, a braising pot if you have one.
Whatever you use, you need to use it both on the stovetop and the oven.
Ingredients – Filling
- Lamb Breast (The Flap)
- Salt and Pepper
- Dried Oregano
- Dried Rosemary
- Grated Feta
Ingredients – Braise
- Olive Oil
- Red or Brown Onions
- Garlic Cloves
- White Wine
- Chicken Stock
- Dried Bay leaves
- Tin Crushed Tomatoes
- Fresh Rosemary
Method – Filling
Season both sides of the lamb with salt and pepper, starting with the skin side first. Turn over, so the skin side is underneath and season the underside with salt and pepper.
Sprinkle the dried oregano and rosemary over the underside of the lamb. Cover with grated feta cheese, then sprinkle with finely chopped parsley.
Cut two mushrooms in half and then thinly slice. Sprinkle over the top of the feta and parsley.
Starting from the end closest to you, tightly roll the lamb breast. Once you get to the end, cut three pieces of string and gently slide underneath, so you have one in the middle and one on each end. Then tie the string tight and cut off the excess.
Method – Braise
In a crockpot or braising pot, add olive oil and heat over medium-high heat on the stove.
Add the rolled lamb and sear the outside, approx five minutes.
Remove the rolled lamb and sit aside.
Half and thickly slice onions and thinly slice the garlic cloves. Again cut the rest of the mushrooms in half and thinly slice.
Into the same pot, add the onions and the garlic, and stir over medium-high heat for about a minute. Then add the mushrooms and continue to stir until the mushrooms start to soften.
Add the white wine, chicken stock, barley, finely chopped mint and bay leaves, then allow to cook until it just starts to bubble.
Add the crushed tomatoes and stir through, then and the fresh springs of rosemary and place the rolled lamb on top.
Place the lid on top of your pot and put in a preheated fan-forced oven of 170C for 2 ½ hour.
Cooking more than one stuffed lamb breast
If you want to cook more than one stuffed lamb breast, you only need to adjust the quantity of the lamb flaps and the filling. The braise ingredients make a lot so that it will cover at least three or four.
But it does come down to how big your pot is that you are using. I can fit two in my crockpot, but if you require more, a braising pot would be better to use as it is much wider.
What is the best white wine to cook with
Choosing the best white wine to use may do your head in, so if you drink it, cook with it.
I use Brown Brothers Moscato, it is a sweet wine, but you lose a little of the sweetness of the wine during the cooking process.
So if you have a favourite white wine you like to drink, use that in the braising sauce. It will taste more potent before the sauce is cooked in the oven, so make your final judgement on how it tastes once it is fully cooked.
Note: if you are not a fan of wine, you can substitute it with more chicken stock or water
Some of Our Other Lamb Recipes on JustSoYum!
If you love cooking with lamb, here are some of our other favourite recipes for you to try!
- Nanna’s Slow Cooker Lamb Shank and Vegetable Soup – the perfect winter soup, that is great for those that need a slow-cooker option for busy days
- Cost Saving Leftover Roast Lamb Stroganoff – great for making a second meal out of your leftover roast lamb.
- Juicy Weber Q Roast Lamb with Garlic and Rosemary – juicy, tender lamb, roasted on your Weber Q. Great for home or if you are out camping.
- Hearty Leftover Roast Lamb and Vegetable Soup – don’t let that leftover roast lamb do to waste. This is a great, quick and easy soup to make for when you are looking for something for lunch or dinner.
Tender Braised Slow-Cooked Stuffed Lamb Breast
- 1 Skin-Off Boneless Lamb Breast (The Flap)
- 1 tsp Salt
- ½ tsp Pepper
- ¼ tsp Dried Oregano
- ¼ tsp Dried Rosemary
- 100 g Grated Feta
- 1 tbsp Parsley
- 2 White Mushrooms
Braising Sauce Ingredients
- 2 tbsp Olive Oil
- 2 Medium Red Onions
- 3 Garlic Cloves
- 4 White Mushrooms
- 1 cup White Wine
- 1 cup Chicken Stock
- ½ cup Barley
- 1 tbsp Mint Leaves
- 5 small Dried Bay leaves
- 410 g Tin Crushed Tomatoes
- 2 Fresh Rosemary Springs
Filling The Lamb Breast
- Season both sides of the lamb with salt and pepper.
- With the skin side down, sprinkle the oregano and rosemary over the lamb. Then add the grated Feta Cheese, followed by the finely chopped parsley.
- Half two mushrooms and thinly slice, then add on top of the feta and parsley.
- Starting from the end closest to you, tightly roll the lamb up and tie some string around each end and one in the middle to keep it all together.
The Braising Sauce
- Add olive oil to your pot and heat over high heat. Add the lamb roll and sear until brown all over, approx five minutes. Turn off the heat and remove the lamb and set it aside.
- Half and thickly chop your onions, and chop up the rest of the mushrooms the same way you did before. Then thinly slice your garlic cloves.
- Turn the stove back onto medium-high heat, add the onions and garlic and stir for a minute. Then add the mushrooms and cook while stirring until tender.
- Add the wine and chicken stock, followed by the barley, finely chopped mint leaves and bay leaves. Stir and then allow to cook until it just boils. Refer to notes if you do not want to use wine.
- Add the crushed tomatoes and stir through, then the sprigs of fresh rosemary in the centre, and place the rolled lamb breast on top.
- Put the lid on your pot and place it in a preheated fan-forced oven of 170°C for 2½ hours.
The braising sauce is enough for at least 3 or 4 of these rolls.
Alternatively, you can leave a comment below and let us know how you went.