Tender Braised Slow-Cooked Stuffed Lamb Breast
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.
Equipment
- Braising Pot or Crock Pot
Ingredients
Filling Ingredients
- 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
Instructions
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.
Notes
Substituting White Wine: if you do not wish to use white wine you can replace it with either a second cup of chicken stock or a cup of water.
Quantity Adjustments: If you would like to cook two or three of these stuffed lamb breast rolls. Only adjust the number of lamb breasts (lamb flaps) that you use and the filling ingredients.
The braising sauce is enough for at least 3 or 4 of these rolls.
The braising sauce is enough for at least 3 or 4 of these rolls.
