Lamb breast is a fancy name for the belly, which braises superbly. The stuffing
and rolling can be done several hours or even a day ahead.
Prep time: 35 mins
Cooking Time: 3 hrs
RECIPE RODNEY DUNN
PHOTOGRAPHY BEN DEARNLEY
STYLING RODNEY DUNN AND ELODIE RAMBAUD
50 gm butter, coarsely chopped
1 large onion, finely chopped
30 gm (½ cup) fresh breadcrumbs
100 gm almonds, roasted, coarsely chopped
1 tbsp each of finely chopped oregano and flat-leaf parsley
½ tsp ground cinnamon
2 boneless lamb breasts (1.7kg)
1½ tbsp olive oil
500 ml (2 cups) chicken stock
4 whole allspice (see note)
1 cinnamon quill
Sautéed red cabbage
50 gm butter
750 gm red cabbage, thinly sliced
Melt butter in a large frying pan over medium heat. Add onion and sauté
until soft (5-6 minutes). Add breadcrumbs, almonds, herbs and ground
cinnamon, stir to combine and season to taste. Remove from heat and set
aside to cool.
Preheat oven to 150C. Place breasts skin-side down on a work surface
and spread over cooled stuffing evenly. Starting at the longest sides
roll up each breast and tie securely at 5cm intervals with kitchen
Heat olive oil in a large heavy-based casserole over high heat. Add one
lamb breast and cook, turning frequently until golden brown (5-6
minutes). Remove and repeat with remaining lamb. Return lamb to
casserole with chicken stock and spices, bring to a simmer, cover,
transfer to oven and cook until lamb is tender (2½ -3 hours).
Meanwhile, for sautéed red cabbage, heat butter over medium heat until
just foaming. Add cabbage and cook, stirring occasionally, until wilted
and tender (8-10 minutes). Season to taste.
Remove string from lamb, thickly slice and serve immediately with
sautéed red cabbage.