Slow cooked stuffed and rolled lamb breast
This recipe is exactly what the slow cooker is for – bringing those alternative cuts of meat to life! Lamb breast is one of cheapest cuts of lamb out there and is quite often overlooked because it can be tough. With a little bit of preparation and the help of some tasty ingredients, there is nothing stopping this cut of lamb becoming one of your favourites!
This recipe requires a little bit of preparation upfront before slow cooking. First, you’ll need create a simple spice mix to rub on the inside of the lamb breast.
Next, the lamb needs to be rolled and tied with some butchers string, before browning in a hot pan. With that, your lamb will be slow cooker ready! The full instructions are in the recipe card below.
We recommend serving slices of slow cooked rolled lamb breast on top of a bed of creamy mash, and partnering with seasonal asparagus.
Let us know how you got along with this one. Feel free to tag us on Instagram with your attempts!
Slow Cooker Stuffed and Rolled Lamb Breast
- Slow Cooker
- Butchers string
- Frying Pan
- 800 g Lamb breast de-boned
- 1 tsp Chilli flakes
- 2 tbsp Died oregano
- 2 tsp Salt
- 1 tsp Pepper
- 4 cloves Garlic minced
- Zest of 2 lemons
- 250 ml Chicken stock
- 150 ml White wine
- 1 Onion chopped
- Combine chili flakes, dried oregano, garlic, lemon zest, salt and pepper to create a spice mix.
- Rub the mix the inside of the lamb breast. Roll tightly and and tie with the butchers string.
- In a hot pan with a little oil, soften diced onion and lightly brown lamb on all sides for a few minutes.
- Place the rolled, browned lamb into the slow cooker and add chicken stock and wine.
- Cook on low for 7-8 hours.
- Remove from the slow cooker and cut into thick slices. Remove any butchers string before plating up. Spoon over the sauce and onions from the slow cooker.