Here at Primal HQ, we love to get around the table on a Sunday and have a big old family dinner. This is one of our favourite lamb treats, rustled up by Primal Grazing mama Gillian.
It's so easy to just stick in the oven and forget for 3 hours and tastes incredible! Also perfect for fireplace evenings and romantic dinners alike, we love this dish so much, we think its probably the best slow roast-lamb in the world!
Small bunch of Flat Leaf Parsely or Celery Leaves, finely chopped
Small bunch of Mint leaves
2 Red Onions
2 tbsp Wholegrain Mustard
1 tbsp Vegetable Oil
(Optional) Cornflour
Directions
Preheat oven to 170°C / 340°F
Heat the vegetable oil in a large casserole dish by placing in the oven
Unroll the lamb breast on a workstation (keep the string, you'll need it for later!)
Spread the mustard over the top of the lamb
Crush chop the capers and crush with 2 garlic cloves, the parsley or celery leaves and mix together with lemon zest and some Fiery Umami Sea Salt. Spread on top of the mustard
Roll the lamb back up and re-tie
Gently place the lamb into the casserole dish and brown all over, in the oven.
Once browned, remove the meat to a plate and let rest; keep the casserole dish
Thinly slice the 2 onions and 2 garlic cloves and cook in the casserole for 10 mins until soft,
Add the Prosecco or White Wine and the Chicken stock into the casserole dish
Return the lamb and the juices from the plate to the casserole dish, cover with lid and bake for 3 hours
Take out the lamb and rest for 20 mins
Use the onions and juices to make a gravy by optionally reducing and thickening with cornflour
Slice the lamb, serve and enjoy!
Recipe Note
We served with new potatoes, or why not try Dauphinoise Potatoes for a delicious creamy treat!
