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Stuffed Lamb Breast
A lovely Welsh Lamb Breast stuffed with Salsa Verde accompanied with a tangy Yellow Pepper sauce.
Lamb is a great choice for dinner, but what if it’s not so easy to cook? The Stuffed Lamb Breast Recipe can be the answer.
This recipe will show you how to make lamb stuffed with fresh herbs and thyme that have been cooked over fire until tender. Served with a tangy Yellow Pepper sauce to cut through the fattiness of the Lamb.
Why eat Lamb?
On average nearly 24% of the world reportedly eat Lamb but saying that a lot don’t like Lamb because of the unique taste and it can be quite fatty.
Lamb is a powerhouse of nutrients. It contains all the essential amino acids, making it one of the best sources for protein available in any food source. The meat also has more Omega-fatty acid than beef and pork which are important for healthy functioning brain cells as well as heart health.
However, Lamb can be quite expensive do to the cost of the animal, the feed for them and there being so few of them.
This Stuffed Lamb Breast Recipe is a great dish if you don’t want to fork out too much money and still get good benefits from it!
How do you cook lamb so it’s tender?
Apart from the Lamb legs, chops and rump (which should be served pink in my opinion), the shoulder and breast of lamb best serves to be slowly roasted over a few hours. This helps to break down the fat but keeps it very moist.
You can also braise the lamb in a tin of stock (even water) with vegetables, herbs and spices for about an hour. This will make it tender too but more flavourful from all the added ingredients. But in this case, am cooking over fire so need good fire management.
How to the stuff the Lamb Breast
The video takes you through the process of cleaning the meat up by removing an extra fat. It then shows you how to stuff it with the Salsa Verde but same technique applies to any stuffing. I then show you how to tie the rolled stuffed Lamb Breast up with a traditional butchers knot which secures the meat and stuffing in place.
Serves: 4
Allergens: Fish
Time: 4-5 hours
BBQ Used: Homemade Drum
Ingredients
Salsa Verde:
- 1 Cup of Parsley – chopped
- 1/2 Cup of Mint – chopped
- 1 TBSP Oregano-chopped
- 1 TBSP Capers – chopped
- 1 TBSP Gherkins – chopped
- 3 Anchovy Fillets – chopped
- 1 TBSP Chipotle Paste
- 3 TBSP Olive Oil
- 1 TBSP Red Wine Vinegar
Pepper Sauce:
- 4 Yellow Peppers
- 1 Yellow Scotch Bonnet Chilli – chopped
- 150ML Apple Cider Vinegar
- 30g Olive Oil
- 3 TBSP Caster Sugar
3 Spring Onions – sliced to Garnish
Method
- Mix all Salsa Verde ingredients together in a bowl.
- Remove any string ties on lamb breast, reserve the ties to re-roll if needed.
- Season the inside of the breast with salt and apply Salsa Verde mix.
- Roll and re-tie the lamb breast.
Note: if using butchers string, allow the length to be 3 times the length of the meat. See the video on how I tie. - Season the outside of the rolled lamb breast.
- Hang the breast about 1.5-2′ over a small direct fire , turning every 30 minutes.
Note: this can be also be done direct on a smoker or grill but be careful of the fat dripping on the coals. Indirect is also an alternative method, aim for 160C (320F). - Place the yellow peppers directly on the coals, turning as it char’s.
- Remove the peppers from the heat and place in a bowl with clingfilm over the top or in a plastic food safe bag. This will sweat the pepppers making it easier to remove the skin.
- After the peppers have cooled enough to handle, scrape off the charred skin and dice them up.
- Heat a splash of oil in a pan over the coals, add the yellow peppers, scotch bonnet chilli, vinegar and sugar.
- Simmer the peppers until all the vinegar has gone.
- Transfer to a blender and blitz until smooth.
- Pass through a sieve by pressing the mixture with the back of a spoon.
- Adjust the seasoning.
- The Lamb Breast should be ready after 4-5 hours with a temp of 68C. Remove from the heat and leave to rest in a tray with tin foil over the top for at least 20 minutes.
- The sauce can be warmed through but it’s just as good cold. Add it to the plate and add the sliced lamb breast. Garnish with sliced Spring Onions.
My Opinion on the Cook
Lamb is like Marmite to some but I love it. The Breast is quite fatty so needs a good long cook to render it out. A spiced up Salsa Verde and the tangy yellow pepper sauce help cut through it as well. I used a homemade drum grill which has a frame so I was able to hang the Lamb above the fire. You can go indirect with your setup but the fat smoke hitting the breast adds another dimension of flavour.
