Lemon and garlic roasted lamb breast, boulangere potatoes and minted peas

I’ve written a lamb’s breast recipe before, but that was a bit more of a braised affair. This is quicker to cook and great for a Sunday roast. It’s a fatty cut but that’s cool – just drain any fat off at the end (and save for future roasts) and the lemon and garlic cuts through it nicely.

Ingredients

  • 1kg boned breast of lamb (£4.08 from local butchers)
  • 700g of potatoes (84p)
  • 1 lemon (30p)
  • 1 onion (10p)
  • 25g of fresh mint (67p)

The cupboard staples…

Salt, black pepper, olive oil, vinegar, some butter, 3 cloves of garlic, 400g of frozen peas and 1 chicken stock cube.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at ASDA where it came to £5.99 - that's £1.50 per head!

Instructions

  • Preheat the oven to 160C (325F or gas mark 3).
  • Lay the lamb breast down (un-rolled) and sprinkle over 3 cloves of finely chopped garlic, the zest of one lemon and season well. Roll back up, using string to secure the joint. Now get a frying pan on a high heat - drizzle the joint with a little olive oil and seal the lamb until browned on all sides. This will take no more than 3 minutes. Finish in the pan with seasoning and a squeeze of lemon and transfer to the oven for about 75 minutes.
  • Take an oven-proof baking dish (shallow is best) and butter generously. Peel and slice the potatoes and finely slice the onion. Now add a layer of potato to the dish and then some onions, season well and repeat the process until all the potatoes and onion are gone. Finally pour over 200ml of hot chicken stock. Cover with foil and place in the oven. The potatoes will need around 75 minutes as well.
  • After 60 minutes, remove the foil from the potatoes and turn the oven up to 180C for the last 15 minutes. This will just get them nice and brown and finish the lamb nicely as well. When you take the lamb out of the oven make sure you rest for 10 minutes in a warm place before you serve.
  • Whilst the potatoes and lamb are in the oven you can make the really easy minted peas. Just cook the peas as you would usually, drain, season well and add the finely chopped mint along with 3 teaspoons of vinegar. 
  • Happy eating!

22 comments:

  1. Great post on healthy tips, its very easy to read and understand for anyone, This is great effort made by you for healthy fitness,
    Thank you for great support

    ReplyDelete
  2. Very Nice though on healthy tips. This can make everyone healthy and fitness to achieve their healthy life.
    Have a nice day, Thanks

    ReplyDelete
  3. Hay this lamb’s breast recipe is really awesome i will definitely try this recipe at least once. I like the way you explain briefly about how to cook it with all necessary ingredients & Its detailed instructions with Its cost.
    Thanks warburs for sharing this recipe with us.

    ReplyDelete
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