You're going to love this tender, juicy and succulent slow-roasted Rolled Lamb Breast with gravy. It's budget-friendly and easy, yet elegant enough for Easter or a dinner party.
Looking for a show-stopping dish that tastes incredible? Look no further than Roasted Rolled Lamb Breast.
This recipe combines juicy lamb with a blend of savory spices, resulting in a flavorful and satisfying meal.
With its tender meat and aromatic seasonings, this recipe is sure to impress your family and friends. Whether you're planning a special dinner or simply want to elevate your weeknight meals, this dish is a fantastic choice.
I remember the first time I had Roasted Rolled Lamb Breast at a dinner party. As I was served the dish, the tantalizing aroma filled the room, and the beautifully roasted lamb became the star of the evening.
The tenderness of the meat combined with the savory flavors impressed me and sparked an enthusiastic conversation about the recipe. It was a memorable experience that encouraged me to make this dish time and time again.
We love serving the rolled lamb with mashed potatoes and vegetables. If you're a fan of lamb, then be sure to also try Air Fryer Lamb Chops.
Why You Should Make This Recipe
- The combination of garlic powder, coriander, and thyme infuses the lamb with incredible flavors that will leave you craving more.
- The slow roasting method ensures that the lamb breast becomes incredibly tender and juicy, with a melt-in-your-mouth texture.
- Serving a beautifully rolled and roasted lamb breast will impress your guests and make any occasion feel special.
- This dish can be enjoyed as the centerpiece of a formal dinner, such as Easter or Thanksgiving, or as a delicious leftover meal in sandwiches or salads.
- Rolled lamb breast: The star of the dish, the lamb breast offers a rich and tender meat that is perfect for roasting. Ask for it from your butcher or meat counter. If you can't find rolled lamb breast, you can use boneless lamb shoulder as a substitute.
- Garlic powder: Adds a punch of savory flavor to the lamb.
- Ground coriander: Enhances the overall taste. You can leave it out if you don't have any.
- Salt and black pepper: Essential seasonings that bring out the flavors of the meat.
- Oil: Used for frying the lamb breast to create a delicious crust. You can use olive oil or vegetable oil.
- Carrot: Provides sweetness and a hint of earthiness to the dish.
- Onion: Adds depth and flavor to the roasted vegetables.
- Garlic cloves: Infuse the dish with a delightful aroma and flavor.
- Lemon: Brings a touch of brightness to the dish.
- Broth: Adds richness and depth to the gravy. You can use beef, vegetable or chicken broth. Or try making lamb broth.
- Thyme sprigs: Delicate herb sprigs that complement the flavors of the lamb beautifully.
See the recipe card for the full method and quantities.
What is rolled lamb?
Rolled lamb refers to a specific cut of lamb that has been deboned, flattened, and rolled into a cylindrical shape. It is typically made from the lamb breast, which is a flavorful and tender cut located on the lower part of the animal's chest. The lamb breast is known for its marbling and rich flavor, making it a popular choice for roasting.
To create rolled lamb, the butcher removes the bones from the lamb breast and then spreads the meat out flat. The meat is often seasoned with herbs, spices, or other flavorings before being rolled tightly into a cylindrical shape. It is then secured with kitchen twine or skewers to maintain its shape during cooking.
The process of rolling the lamb breast allows for even cooking and creates a beautiful presentation when sliced.
If you're wondering how to make this roasted rolled lamb breast recipe, don't worry, it's easy!
Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.
Preheat the oven to 350°F.
Unroll the lamb breast and sprinkled the garlic powder, ground coriander, salt and pepper over the inside of the meat.
Roll the lamb breast back up tightly and secure it with kitchen twine at regular intervals to hold its shape during cooking. Set aside.
Add 1 tablespoon of the oil to a skillet over a medium heat. Sauté onions and carrots for 5 minutes, stirring occasionally. Then add the garlic and fry everything together for another 2 minutes. Pour the vegetables into the baking dish.
Add the remaining oil to the pan and fry the rolled breast over high heat, gradually turning it with cooking tongs, until you get a fried crust over the entire surface.
Transfer the rolled lamb to the baking dish, seam side down.
Pour in the beef broth and add the thyme.
Cover the baking dish with foil and roast the lamb in the preheated oven for 2 hours. Baste or spoon the broth over the lamb halfway through.
Remove the foil and bake, uncovered, for a further 30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.
For the gravy, remove the lemon and thyme springs. Blend the broth and vegetables in a blender or with an immersion blender.
After removing the lamb from the oven, let it rest for about 10 minutes before removing the kitchen twine and slicing into thick slices and serving with the lamb gravy.
- Classic Roast Dinner: Serve the Roasted Rolled Lamb Breast with roasted potatoes, steamed vegetables, and a side of rich gravy.
- Sandwiches: Slice the leftovers and create mouthwatering sandwiches with crusty bread, arugula, and a dollop of mint sauce.
- Salad Topping: Add thinly sliced roasted lamb to a fresh salad for a protein-packed and satisfying meal.
- Lamb Tacos: Shred the roasted lamb and serve it in warm tortillas with your favorite taco toppings like salsa, avocado, and lime.
If you have any leftovers, store the roasted lamb breast in an airtight container in the refrigerator for up to three days. To maintain its juiciness, reheat the lamb gently in the oven or microwave, and serve it as suggested above.
- Rolling the Lamb: When rolling the lamb breast, make sure to secure it tightly with kitchen twine at regular intervals to maintain its shape during cooking.
- Searing for a Crust: To achieve a flavorful crust, sear the rolled lamb breast over high heat, gradually turning it until it forms a golden brown crust.
- Basting for Moisture: While roasting, baste or spoon the broth over the lamb halfway through to ensure the meat remains moist and succulent.
- Resting Period: Allow the roasted lamb breast to rest for about 10 minutes after removing it from the oven. This step allows the juices to redistribute, resulting in a juicy and tender final product.
Using a meat thermometer is the most accurate way to determine the doneness of lamb. Insert the thermometer into the thickest part of the meat, away from bones and fat.
Rare: 125-130°F (51-54°C)
Medium rare: 130-140°F (54-60°C)
Medium: 140-150°F (60-65°C)
Medium well: 150-160°F (65-71°C)
Well done: 160°F (71°C) and above
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Roasted Rolled Lamb Breast
- 9x13-inch baking dish
- 2 lbs rolled lamb breast
- 1 teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon each salt and black pepper
- 2 tablespoons oil
- 1 carrot (diced)
- 1 onion (cut into slices)
- 3 garlic cloves (sliced)
- 1 lemon (quartered)
- 1 cup beef broth
- 5 thyme sprigs
- Preheat the oven to 350°F.
- Unroll the lamb breast and sprinkled the garlic powder, ground coriander, salt and pepper over the inside of the meat.
- Roll the lamb breast back up tightly and secure it with kitchen twine at regular intervals to hold its shape during cooking. Set aside.
- Add 1 tablespoon of the oil to a skillet over a medium heat. Sauté onions and carrots for 5 minutes, stirring occasionally. Then add the garlic and fry everything together for another 2 minutes. Pour the vegetables into the baking dish.
- Add the remaining oil to the pan and fry the rolled breast over high heat, gradually turning it with cooking tongs, until you get a fried crust over the entire surface.
- Transfer the rolled lamb to the baking dish, seam side down.
- Pour in the beef broth and add the thyme.
- Cover the baking dish with foil and roast the lamb in the preheated oven for 2 hours. Baste or spoon the broth over the lamb halfway through.
- Remove the foil and bake, uncovered, for a further 30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare.
- For the gravy, remove the lemon and thyme springs. Blend the broth and vegetables in a blender or with an immersion blender.
- After removing the lamb from the oven, let it rest for about 10 minutes before removing the kitchen twine and slicing into thick slices. This allows the juices to redistribute and keeps the meat juicy.
- Rare: 125-130°F (51-54°C)
- Medium rare: 130-140°F (54-60°C)
- Medium: 140-150°F (60-65°C)
- Medium well: 150-160°F (65-71°C)
- Well done: 160°F (71°C) and above
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.