slow cooked breast of lamb

slow cooked breast of lamb

Still on the freezer clearout, we liberated a rolled breast of salt marsh lamb, and a cooked chicken breast. This is what I did with the lamb.

Put some haricot beans to soak overnight, then simmered them for 30 minutes.

Browned the lamb in some groundnut oil.

Into the slow cooker went: lamb, beans, one courgette, two carrots, two leeks (all diced), about six cloves of garlic, crushed, about 3/4 pint apple juice, some woody herbs (rosemary, etc). I drizzled a little honey on top of the lamb too. It smelled lovely, but something seemed to be missing, and after some consideration, I added a couple of generous teaspoons of harissa.

Left it on low for about 9 hours, topping up with a little boiling water part way through the afternoon.

Served with boiled potatoes and steamed broccoli.

The rest of the beany vegetable stock will go for soup, and I might well mince up the remainder of the lamb for a shepherd’s pie – I can always boost it up with lentils if need be.

3 thoughts on “slow cooked breast of lamb”

  1. As a matter of interest, what happened to all the fat from the lamb? I have a rolled stuffed breast of lamb in the freezer that I planned to roast, but your recipe sounds rather tempting. I’m just a little concerned that the whole thing will be swimming in fat.

    Not that I have anything against fat, but I’m supposed to be dieting to lose weight because of my horrid Type 2 diabetes which just won’t give me a break at the moment.

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