Slow Cooker Stuffed and Rolled Lamb Breast
Turn an unloved cut of lamb into a slow cooker masterpiece
Print Recipe
Equipment
- Slow Cooker
- Butchers string
- Frying Pan
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition calculations only account for the ingredients stated in the slow cooker recipe. Serving suggestions such as rice and potatoes are not included. Remember to account for the nutritional values of anything you choose to accompany the recipe with.
Nutrition
Calories: 643kcalCarbohydrates: 9gProtein: 36gFat: 48gSaturated Fat: 21gCholesterol: 148mgSodium: 1383mgPotassium: 640mgFiber: 2gSugar: 3gVitamin A: 196IUVitamin C: 3mgCalcium: 95mgIron: 5mg
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