Grandma Pats rolled lamb breast dinner
This recipe is in honour of Grandma Pat, who was an absolute icon and someone who is very much missed in our household.
She loved a 12am bacon sandwich and inspired me to get in the kitchen. The bacon sandwich always helped.
In true Grandma Pat style, this rolled lamb breast dinner recipe is rammed full of flavour and a load of meat and veg…and obvs potatoes. We’ve got rolled lamb breast served alongside a potato dauphinoise, spring greens and finished off with a beautiful red wine and caper sauce. It’s unreal and I even debuted it live on Saturday Kitchen.
So if you a wholesome yet absolutely delicious dinner, give this a go and raise a drink and slice of bacon to Pat! Or your nan. Let’s celebrate all the Nans.
For more dinner inspo, check out more of my recipes here.
Ingredients
For the rolled lamb breast
- 1 1.2kg boned and rolled lamb breast
- 1 pack of Paxo sage and onion stuffing mix, made to package instructions but not baked
- Olive oil, salt and pepper
For the Dauphinoise
- 6 maris piper potatoes (maybe more depending on size)
- 400m-600ml double cream
- 4 garlic cloves
- 2 white onions, finely sliced
- 3 sprigs thyme
- 3 sprigs rosemary
- 1 bay leaf
- Plenty of salt
- Pinch of white pepper
- Pinch of ground nutmeg
For the spring greens, garlic and tomatoes
- 200g cherry tomatoes
- 2 cloves garlic, finely sliced
- 50g balsamic vinegar
- 500g spring greens, washed and chopped
- Olive oil, salt and pepper
For the red wine and caper sauce
- 4 banana shallots, finely diced
- 2 garlic cloves, smashed
- 1 750ml bottle of red wine
- 2 sprigs thyme
- 450ml beef stock
- 1 tbsp caster sugar
- 1 tbsp chopped capers
- 50g butter
Method
- For the lamb - unroll the lamb breast and remove ⅓ of the tough lamb skin from one end of the meat so it does not go tough in the centre. Flip over the lamb and spread the stuffing all over. From the side you’ve removed the skin from, start to roll the lamb back up and tie it with string.
- Drizzle with olive oil and season generously with salt and pepper, then roast in the oven on 170ºc fan for 2 ½ hours.
- For the dauphinoise - Peel and slice your potatoes, place the sliced potatoes into water so they don’t brown.
- Pre-heat the oven to 160°C/325°F/Gas Mark 3.
- In a saucepan lightly sweat off the onions and put your double cream, garlic, herbs and some salt, pepper and nutmeg.
- Leave to warm until thickened slightly. Then take it off the heat and remove the herbs.
- Drain your potatoes and add them to the cream.
- At this point you can just pour this mix into an oven tray and bake them or you can be anal like me and layer them neatly.
- Start layering the potatoes, just slightly overlapping. In between the potato layers season with salt and a little of the cream.
- Once all the potatoes are used up, pour over the remaining cream.
- Place some parchment on top and put in the oven for 40 minutes.
- After the 40 minutes, remove the paper and leave in the oven at 160°C for another 20-30 minutes until golden on top. (You can eat straightaway at this point).
- For the spring greens, garlic and tomato - sauté cherry tomatoes and garlic with olive oil, salt and pepper. Splash in balsamic vinegar and add in the spring greens. Season with salt and pepper, then sauté.
- For the sauce - Place the shallots, thyme, red wine and garlic into a saucepan and reduce.
- Add in the beef stock and reduce to approximately 400ml of sauce.
- Strain the sauce into another pan and whisk in cold butter and the chopped capers.