Slow Cooked Lamb Breast with Dill and Lemon

A great alfresco dish using a forgotten cut - whole breast of lamb. Slow cooked in the oven with fresh dill, lemon zest &juice, then finished on the barbecue.

Prep Time: 20 mins

Cook Time: 1 hour 40 minutes

Serves: 6 people

Ingredients

  • 900g-1.3kg lean boneless lamb breast (unrolled)

  • For the Marinade:

  • 4 tablespoons freshly chopped dill
  • Grated zest and juice of 2 lemons
  • 3 tablespoons rapeseed or olive oil

  • For the Beetroot and Potato Salad:

  • 450g salad potatoes, e.g. Charlotte, quartered, cooked, drained and cooled
  • 1 x 250g pack plain beetroot, drained and diced
  • 4 tabespoons prepared lemon mayonnaise
  • 3 tablespoons freshly chopped chives

Method

1.  To prepare the marinade; mix all the ingredients together.

2.  Place the lamb breast on a chopping board and make several slashes on each side with a sharp knife.  Transfer to a shallow dish. Using rubber or disposable gloves rub the marinade over the lamb on both sides. Cover and marinate overnight in the fridge .

3.  Preheat the oven to 150°C, 300°F, Gas Mark 2. Remove the lamb from the marinade and transfer to a roasting rack in a foil-lined roasting tin. Cover with foil and roast slowly for 1 hour 40 minutes, or until the lamb is tender.

4. In a large bowl mix all the salad ingredients together, cover and set aside.

5. Finish off the lamb on a prepared barbecue or under a preheated moderate grill for 10 minutes, turning once.  Slice the lamb into strips and serve with the salad.

Tips:

Tip: If preferred use any steak of your choice. If you like toss some grated Parmesan through the spaghetti too.