- 800g lamb breast, unrolled
- 2 tbsp Dijon mustard
- ½ a small bunch flat-leaf parsley, finely chopped
- ½ a small bunch chives, finely chopped
- ½ a small bunch mint, plus extra to serve, both finely chopped
- 1 tbsp vegetable oil
- 2 onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 250ml white wine
- 250ml chicken stock
Step 1 – Heat the oven to 170°C. Lay the lamb flat on a clean chopping board and season the lamb breast all over with the flesh side facing up. Brush all over with the mustard and sprinkle over the herbs. Roll up tightly lengthways and use kitchen string to make 6-8 knots all the way down to tie it in place.
Step 2 – Heat the vegetable oil in a large lidded casserole and brown the lamb until golden. Remove onto a plate, then tip in the onions and garlic, and cook for 10 minutes until beginning to soften. Pour the white wine and chicken stock, return the lamb and cover with a lid. Bake for 3 hours until the meat is tender, then move the lamb onto a plate, cover tightly with foil and rest for 20 minutes.
Step 3 – Meanwhile, skim the gravy of excess fat and keep warm, adding a splash of water if it looks a little thick. Slice the lamb and serve with the onion gravy and a sprinkling of mint, if you like.
Source: Source: https://www.olivemagazine.com/recipes/meat-and-poultry/herb-stuffed-rolled-lamb-breast/