Perfect for Sunday lunch...
lamb breast 800g, unrolled
Dijon mustard 2 tbsp
flat-leaf parsley ½ a small bunch, finely chopped
chives ½ a small bunch, finely chopped
mint ½ a small bunch, plus extra to serve, both finely chopped
vegetable oil 1 tbsp
onions 2, thinly sliced
garlic 4 cloves, thinly sliced
white wine 250ml
chicken stock 250ml
1. Heat the oven to 170C/fan 150C/gas 3. Season the lamb breast all over and lay it out flat on a clean chopping board, with the flesh side facing up. Brush all over with the mustard and sprinkle over the herbs. Roll up tightly lengthways and use kitchen string to make 6-8 knots all the way down to tie it in place.
2. Heat the vegetable oil in a large lidded casserole and brown the lamb all over until really golden. Remove onto a plate, then tip in the onions and garlic, and cook for 10 minutes until beginning to soften. Pour in the white wine and chicken stock, return the lamb and cover with a lid. Bake for 3 hours until the meat is really tender, then lift out the lamb onto a plate, cover tightly with foil and rest for 20 minutes.
3. Meanwhile, skim the gravy of excess fat and keep warm, adding a splash of water if it looks a little thick. Slice the lamb and serve with the onion gravy and a sprinkling of mint, if you like.
Recipe link below