Description
This easy rolled lamb breast is slow-roasted in the oven until incredibly tender and served with a rich and tasty gravy. Full of flavor, this roasted lamb is perfect for holidays such as Easter or Christmas. Totally gluten-free and dairy-free too.
Ingredients
- 1 1/2 pounds rolled lamb breast
- 1 carrot diced
- 1 onion cut into slices
- 3 garlic cloves, sliced
- 1 lemon diced
- 1 cup beef broth
- 2 tablespoons olive oil
- 5-6 thyme sprigs
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 320F.
- Rub Lamb with Spices: Mix salt and spices, rub the rolled lamb breast on all sides. If the lamb breast is not rolled, rub it on both sides, then roll it up and tie it with a cooking string.
- Sauté Veggies: Add 1 tablespoon of olive oil or other frying oil to the hot skillet. Sauté the onions and carrots for 5 minutes over medium heat, stirring occasionally. Then add the garlic and stir fry everything together for another 2 minutes.
- Sear Lamb Breast: Add more olive oil to the pan and fry the rolled breast over high heat, gradually turning it with cooking tongs, until you get a fried crust over the entire surface.
- Transfer to Baking Dish: Transfer the lamb breast to a 9” x13” baking dish, Add the sautéed vegetables and lemon pieces. Pour in the beef broth and add the thyme.
- Slow Roast Lamb: Cover the baking dish with foil and cook in the preheated oven for an hour, before take out the lamb, remove the foil and pour half the beef broth on top. Cover with foil and continue roasting for another hour. Remove the foil and pour more broth Then after another 30 minutes, remove the foil, pour the remaining broth over the lamb and roast without foil to make the crust darker .
- Set Cooked Lamb Aside: Cool the cooked lamb a little (you can wrap it in foil for 15 minutes). Remove the thyme sprigs from the baking dish. If the lemon peel is soft, you can leave it.
- Prepare Gravy: Process the broth with cooked vegetables and lemon peel in a high-speed blender until you get a smooth gravy.
- Cut and Serve: Remove the butcher’s string from the lamb breast and then use the string markings as a guide to slice the lamb breast into 6 to 8 even pieces. Serve the sliced lamb breast with this delicious gravy, and enjoy!
Notes
Lamb Breast: You can either buy the already rolled lamb breast from the supermarket, or roll it yourself by using butcher’s string to tightly secure the rolled lamb meat.
Veggies: I used a mix of carrots, onions and garlic. You can also add in celery if you prefer.
Beef Broth: I like using beef broth to add more of a meaty flavor. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free beef broth.
Condiments/Herbs: I used fresh thyme for flavoring, as well as salt, coriander and pepper. Feel free to add other condiments (such as ground cumin or ground paprika) if you prefer.
Storing: To store, place the leftover lamb in an airtight container and store in the refrigerator for up to 5 days. Reheat in the oven at 320F for 30 minutes until warm and serve.
- Prep Time: 10 mins
- Cook Time: 3 hours 10 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Western
