Name: Rolled Lamb Breast Braised with Onions & Anchovies
Cook time: 4 h
Total time: 4 h
Yield: Serves 3-4
Ingredients: 750g Rolled Lamb Breast; 3 large onions, peeled and thinly sliced; 6 garlic cloves, peeled and sliced; 8 anchovy fillets in olive oil; 3 fresh bay leaves; 1 glass white wine; 200ml homemade chicken stock; a splash of Aspall Organic White Wine Vinegar

Rolled Lamb Breast Braised with Onions & Anchovies

A whole rolled lamb breast nestled in a casserole dish with soft onions and a rich anchovy and white wine sauce

Fatty, delicious lamb breast, cooked in a classic way with sweet onions and salted anchovies. The breast, or belly, of lamb is without doubt one of the most flavoursome cuts. Its interwoven layers of fat and flesh make it perfect for braising or slow roasting.

Here, simplicity takes the lead, with rolled belly nestled into a pot of soft onions, anchovies, wine, and a little stock. A long, slow cook allows the meat and fat to yield, leaving you with a meltingly tender, deeply flavoursome dish. Serve with boiled new potatoes and a green salad for the perfect accompaniment.

Serves 3-4

Ingredients

750g Rolled Lamb Breast
3 large onions, peeled and thinly sliced
6 garlic cloves, peeled and sliced
8 anchovy fillets in olive oil
3 fresh bay leaves
1 glass white wine
200ml homemade chicken stock
a splash of Aspall Organic White Wine Vinegar

Method

Preheat the oven to 140°C.
Season the rolled lamb breast generously with sea salt. Heat a casserole dish over a high flame, add 1 tablespoon of olive oil, and brown the lamb well on all sides. Remove and set aside.
Reduce the heat and add the onions, garlic, and bay leaves to the dish. Season lightly with sea salt, cover with a lid, and cook over a medium-low heat for 8–10 minutes, stirring regularly, until the onions are soft, sweet, and releasing their juices.
Return the lamb breast to the pan and add the white wine, chicken stock, and anchovies. Cover with a lid and transfer to the oven for 2½–3 hours.
Test the lamb by inserting a small sharp knife into the centre of the breast. If it pierces with little resistance, the meat is cooked.
The lamb will have released a good amount of fat; skim this from the surface with a large spoon or ladle. Remove the lamb from the pot, place on a board, and allow to cool slightly.
Meanwhile, set the casserole back on the hob and simmer gently for 10–15 minutes to reduce the liquid a little. Stir in a splash of white wine vinegar and adjust the seasoning to taste.
Cut away the string from the rolled lamb and carve into discs about 1cm thick. Arrange on plates and spoon over the onions and sauce.

Order meat online

George Ryle

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.