Lamb Breast Roast with Moroccan Stuffing
Slow-roasted lamb breast with Moroccan quinoa stuffing — crispy skin, tender meat and fragrant spices. Affordable, rich and perfect for weekend feasts.
Ingredients
- 2 Lambs Breast boned order and ask your butcher to do this
- 1 Leek
- 2 cloves Garlic crushed
- 25 g Butter
- 10 Dates chopped
- 1 cup cooked Red Quinoa
- 1 Egg lightly whisked
- ¼ cup rough chopped Macadamia nuts
- 1 tbsp finely chopped Coriander stem and leaves
- 2 tsp Moroccan spice seasoning
- Salt and pepper
- 5 Sprigs Lemon thyme
- ¼ Lemon Zest and juice
- Olive oil
- 2 bunch Baby dutch Carrots
Mint Sauce
- 5 sprigs Fresh Mint leaves
- 1 dessert spoon Rapadura sugar
- 2 dessert spoon Boiling water
- 4 dessert spoon Apple cider vinegar
Instructions
Stuffing
- In a saucepan over medium heat add butter. Once melted and starting to foam add the leeks.
- Seat the leeks for 5 -10 minutes until translucent an soft. Add the garlic and Moroccan seasoning and cook off for 1 minute.
- Now add the quinoa, dates, nuts, coriander, salt, pepper lemon juice and zest and combine and cook for 2 minutes.
- Add the egg and stir through off heat.
- Leave to cool slightly.
Lamb
- Preheat oven to 220C
- Place the lambs breasts skin side down with the smallest side towards you.
- Cut out any overly fatty bits (it is a fatty bit of meat but most renders away through long cooking).
- Spread the stuffing evenly over the 2 breasts leaving a 1cm cleared boarder for rolling.
- Starting at the skinny end roll up the lamb away from you. Secure with kitchen twin in a few places to hold the rolled roast together. Repeat with the remaining lamb breast.
- Score the top of the lamb breast roll lightly across the width with a sharp knife. Place in the fridge uncovered for at least an hour and up to 2 days to dry the skin out a little (this helps with crackling)
- When ready to roast drizzle with olive oil and sprinkle with sea salt flakes and the sprigs of lemon thyme.
- Place in the middle rack of the oven and roast for 30- 40 minutes.
- Then turn the temperature down to 150C an roast for 2 – 2 1/2 hours. Remove and allow to rest a little.
- For the carrots place in a heat proof dish drizzle with olive oil, sprinkle with lemon thyme, slat and pepper and place in the oven when lamb still has 40 mins to go. If the carrots need additional roasting after lamb (depending on carrot size) ramp up the heat to 220C and roast while the lamb rests.
Mint sauce
- Chop the mint leaves finely.
- In a jar or bowl add the sugar, chopped mint and the boiling water. Allow to steep for a few minutes.
- Add the vinegar and taste for balance adding more sugar or vinegar balance depending.
- Serve with the carved lamb roast and dutch baby carrots.
- Carve and serve the lamb, serving with the roasted baby dutch carrots with a side of greens and mint sauce.
Notes
- Order your lambs breast/flaps from your butcher. Ask it to be deboned but keep the bones they make an outstanding stock broth.