Rolled lamb breast in spiced broth
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Match with Katnook Estate Cabernet Sauvignon
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.
Serves 6
Prep time: 35 mins
Cooking Time: 3 hrs 20 mins
RECIPE RODNEY DUNN
PHOTOGRAPHY BEN DEARNLEY
STYLING RODNEY DUNN AND ELODIE RAMBAUD
Ingredients
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
METHOD:
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.
Serves 6
Prep time: 35 mins
Cooking Time: 3 hrs 20 mins
RECIPE RODNEY DUNN
PHOTOGRAPHY BEN DEARNLEY
STYLING RODNEY DUNN AND ELODIE RAMBAUD
Ingredients
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
METHOD:
- 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 string.
- 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.