Slow Cooked Braised Stuffed Lamb Breast | Gordon Ramsay

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option with more fiber.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice offers a non-alcoholic alternative.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter and suitable for vegetarian diets.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: seasoning mix

Dried herbs are more accessible and have a longer shelf life.

Preheat the oven to 160°C (320°F).

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and garlic; sauté until softened, about 5 minutes.

Mix in bread crumbs, chopped herbs, salt, and pepper; combine well.

Lay the lamb breast flat and spread the stuffing mixture evenly over it.

Roll the lamb breast tightly and secure with kitchen twine.

Heat butter in a Dutch oven over medium-high heat until melted.

Sear the stuffed lamb on all sides until browned, about 8-10 minutes total.

Remove the lamb and set aside; add chopped carrots and celery to the pot.

Sauté vegetables until softened, about 5 minutes.

Deglaze the pot with red wine, scraping up any browned bits.

Return the lamb to the pot, add chicken stock and bay leaves.

Cover and braise in the oven for 2-3 hours, until tender.

Remove from oven and let rest for 10 minutes before slicing.

Cooking Techniques

Spice Level:

Allergens