Lamb breast is a favourite cut for slow-cooking. It is melt in the mouth by the time it’s done and the onion gravy with this dish makes itself. We served with boiled new potatoes, steamed asparagus and roasted carrots on a cool and rainy Spring evening. It has taken us a while to post this as we thought we missed the seasonal boat but actually the weather in Ireland has been so bad that this would be perfect right now!
Wine Suggestion: This dish suits a good Cabernet Sauvignon and without spending the earth (and you can) the bargain of the moment is Parker Coonawarra Estate’s Cool Climate Cab. It hits the spot so well. Genuinely fresh because of Coonawarra’s proximity to the cold Antarctic winds hitting the coast, which combines with the Terra Rossa Soils, this wine has power and poise in equal measure. Freshness to cut through little bit of fattiness and poise to carry through the whole meal.
Herb-stuffed lamb breast with onion gravy – serves 4
- 800g lamb breast (we had to get two small ones which worked perfectly too)
- 2 tbsp Dijon mustard
- a handful of flat-leaf parsley, finely chopped
- a handful of chives, finely chopped
- a handful of mint, finely chopped, plus extra to serve
- 1 tbsp vegetable oil
- 2 onions, finely sliced
- 4 cloves of garlic, finely sliced
- 250ml white wine
- 250ml chicken stock
Heat the oven to 170C/fan 150C/gas 3.
Season the lamb all over, then lay it out flat on a large board, with the flesh side facing upwards. Brush all over with the mustard, then sprinkle over the herbs. Roll up tightly lengthways and tie with pieces of kitchen string to hold it together.
Heat the oil in a large casserole and brown the lamb all over until golden brown. Remove the lamb to a plate, then tip the onions and garlic into the casserole, and cook for 10 mintues until starting to soften. Pour in the white wine and chicken stock, then return the lamb, cover with a lid and cook in the oven for 3 hours.
Lift the lamb onto a warm plate, cover tightly with foil and leave to rest for 20 minutes. Skim any excess fat of the gravy and keep warm, you can add a splash of warm water if looks too thick. Slice the lamb and serve with the onion gravy and some chopped mint.
(Original recipe by Janinie Ratcliffe and Adam Bush in Olive Magazine, May 2019.)
Jono & Jules do food & wine 
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