Unbelievably Tender Braised Lamb Breast, you will just love this recipe!
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- čas přidán 1. 05. 2022
- This is a melt in the mouth lamb breast recipe, cooking it down for 3 hours just makes it so juicy and tender; it's a great cut of meat and is cheaper to buy and has just so much flavour!
Ingredients-
➤ 2 lamb breasts
➤ 1 tbsp mustard, I used English
➤ 2 handfuls of mint and parsley
➤ 6 anchovies
➤ 2 onions
➤ A good glug of Marsala
➤ 500ml lamb stock
➤ Potatoes, for roasting
➤ 300g purple sprouting broccoli
Recipe-
1. First of all, season your lamb breasts with salt, and then brush on the mustard, make sure this evenly covers the meat. Chop up your herbs and sprinkle over, then chop your anchovies and add on. Roll these lamb breasts up and use some string to tie up.
2. Add some oil or fat to a large shallow pan, turn the heat on high and add your lamb breasts in. Turn them to get an even colour and then once coloured take out of the pan and add in the onions which should be thinly sliced.
3. Once these have sweated down a bit, add in the Marsala and deglaze the pan. A few minutes later add the lamb breasts back and top up with stock. Put your lid on and cook for 3 hours in a 160°C oven. 4. For your roast potatoes, parboil your potatoes, and roast for an hour or so. Steam your broccoli, when you're a few minutes away.
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Looks so succulent! An Amazing dish! Let's go for it!
Awesome, pleased you liked it Dad! 😊
That's a cracking looking piece of lambs breast. We used to make massive joints out of this cut when I worked in my Uncle's Butcher's shop. When I was back in the UK my cousin gave me a huge bag of those bands from the butcher's shop, they are awesome. Great for stuffed chicken thighs ;) - keep up the hard work matey EDIT: haha matey, just heard the track playing while you were plating. I used that last track in a couple of my vids
Awesome Phil, thanks a lot for commenting, means a lot. The bands worked a treat definitely easier than string I thing; I did love this cut my meat very tender and moist, it turned out great. I’m playing around with my editing it’s a cracking tube isn’t it! All the best 😊
Looks absolutely amazing, definitely trying this over the weekend!
Thanks so much for your comment, appreciate your support!
Love breast of lamb I bone and roll myself but I do not stuff them, I tie them as well.
Due to videos like this and other TV Chefs, cheap cuts including breast of lamb are no longer cheap. Most supermarkets and Butchers have realised how popular they are
Fair point, but, what is cheap no adays? Liver and offal seems to be, but good quality meat seems to cost a bit.
@@DomBill1I remember the days (yes I am that old) when they couldn’t give away neck of lamb. Now they charge nearly the same price per kilo as leg 😀
Wow incredibly delicious 👍
Thanks very much for your comment!
You sound like rick stein
Haha, not quite
I'm cooking lamb breast tomorrow. It looks like you left the skin on. Was that intentional?
No, but perhaps it would have been better with it off
so difficult to understand his English... I can better understand a Chinese immigrant than his Scottish (or whatever English) accent.
Nothing wrong with his accent. If you have nothing nice to say why not just watch another video or put the subtitles on?
Slightly racist…