Comments on: A Spring Breast of Lamb Recipe with Lemon and Rosemary

By: ray

ray — Sun, 20 Oct 2013 22:18:08 +0000

great recipe

By: Daughne

Daughne — Thu, 04 Jul 2013 10:49:25 +0000

Hi,
Really glad I found your recipe as I was going to endeavour to make one up myself for the lamb I brought but you have helped me out with it,I’m going to try some morrocan spices in with the orange and see how that flavours it so will let you know.
Love swapping recipes so will keep your blog for future experiences.
Many thanks again.

By: Sue

Sue — Thu, 05 Jan 2012 11:57:22 +0000

“The end result turned out pretty well so I’ve posted it here ready for the next person who blithely buys a breast of lamb then realises that they have no idea what to do with it!”

That’s why I’ve turned up here! It seems a shame to waste the fat so I’ll probably add some borlotti etc beans to extend it. Decent lamb is difficult to find where I live in Italy: they kill it young and then cut into random chunks plus it’s very expensive, so my bit came all the way from the UK!

By: ginnt stamm

ginnt stamm — Tue, 19 Jul 2011 04:00:25 +0000

i found sustainably raised breast and was sure i’d find a recipe in one of my many cookbooks. wrong! i will try yours first, and then some of the variations you inspired. thank-you, and thank-you repliers.

By: josh

josh — Tue, 01 Mar 2011 20:21:34 +0000

i tried this recp. and it turned out great then i tried it but i put fresh orange all over it and fresh basil ill tell u it was a five star meal in my own home…. thanks alot for the idea it was a great one but i enjoy trying other things as well….. u should try it out…… thanks again it was a great tasteing lamb… its hard to find any good ones for it

By: Karen Leyton

Karen Leyton — Sun, 27 Feb 2011 15:26:12 +0000

Like you, I bought some boned breast of lamb at a farmers’ market and was uninspired by recipes for it on the internet. Unlike you, I decided to turn it into a lamb stew. That way, it keeps its moisture and you can spoon off the fat. I used four rolls of breast and whatever vegetables I happened to have to hand. I’m on the GI diet so didn’t use potatoes, but have found jerusalem artichokes, cannelloni beans or pearl barley give it that nice creamy flavour just as well. Lots of carrots, celery, leeks, 2 large onions, a whole large bulb of garlic plus herbs from the garden – marjoram, rosemary, bay leaves (what was available in winter). Cooked slowly, I started by browning the meat with the onions then adding some garam masala before straining off the fat and adding the veg, white wine, lots of mild mustard (I can’t recommend the isle of wight garlic farm’s garlic, horseradish mustard too highly). Every so often, I spooned off the fat and scum. After slow cooking on the hob for one and a half hours, I added one each chopped red and green pepper, a dozen tomatoes (I like tomatoes) and a whole bunch of finely chopped coriander, and cooked the stew for a further half hour. I then tried removing the lamb from the stew, rolling it and browning the outside under the grill before serving it with the stewed veg. It was tasty, but wouldn’t win any prizes for presentation.

By: sophie

sophie — Fri, 11 Feb 2011 11:48:57 +0000

In reply to Kerry King.

Hi Kerry, let me know how it turns out once you find your cranberries! It’s shocking how few recipes there are out there for breast of lamb, especially in those really meat oriented books and I can’t be doing with those several days recipes either. I’m intrigued that you found breast of lamb in supermarket – do tell me which one if you pop back here?

By: Kerry King

Kerry King — Wed, 09 Feb 2011 16:41:27 +0000

Well thank goodness for that. I found a ridiculously cheap lamb breast at the supermarket and thought, what the hell, I’m bound to have a recipe for it in one of the squillion or so recipe books I own. And do you know, despite owning 2 Tamasin Day-Lewis books (I, like you, thought she’d be a good place to start) and quite literally about a hundred others including the CONRAN Bible of meat, game, poultry and fish, I could not find a single one. Whilst Googling, I came upon several like you mentioned, that require you to convert an entire section of your kitchen into an altar to the lamb breast whilst marinading over the course of the next fortnight or so, following which it is to be chastised with carpet beaters before being coated in crumbs and left for another fortnight…. after all of which one would have humbly lost interest in the blinking thing anyway.

So, off to the supermarket I go in search of cranberries!

By: Sophie

Sophie — Wed, 28 Jul 2010 19:47:00 +0000

Hannah – glad to have helped out! I must admit I haven’t found it easy to get to the Farmers Market since I stopped working in town so I haven’t been able to buy any Northmoor lamb for a while (must do something about that)
Eleanor – thanks for sharing your tips, I’m very keen on your idea of finishing it off on the barbecue and serving with pitta and salad

By: eleanor williams

eleanor williams — Tue, 13 Jul 2010 09:54:16 +0000

My friend has a small holding which she rears sheep on so we inevitable have a large stash of hogget breast in the freezer however, after this recipe the stash is now shrinking!
I leave out the suggested fruit though, chuck in a couple of chopped apricots instead and cook for about half the cooking then finish off on the BBQ.
Gorgeous. Good crowd pleaser too especially in a pitta or wrap with some salad tyoe gubbins.