This Slow Cooker Rosemary & Garlic Lamb Breast takes a cheap cut of meat and turns in into an easy, elegant midweek feast for the whole family! Stuffed with red onion, garlic and fresh rosemary, rolled and then roasted on a bed of seasonal root veggie in a slow cooker for around 6hours. It will serve 4 big people or 2 big and 3 smaller Peachicks when served with lots of lovely fresh veggies. And don't forget the gravy!
1Rolled Lamb Breast
3Sprigs of rosemary
8Small potatoesskins on
A few Carrots and/or Parsnips
Salt & Black Pepper
2tbspGreen Olives(from a jar!)
Set Slow Cooker to High. Next chop the potatoes and parsnips into thirds and pile into the bottom of the slow cooker bowl. Add the Olives and pour in the boiling water.
Now for the meat. First snip the strings and unroll the lamb breast. Lay it out on a clean board with the inside of the roll facing up and pat dry. Season the meat with salt (optional) and black pepper. Scatter over the garlic slices and chopped rosemary leaves.*
Roll the lamb breast back up tightly and hold together with some wooden skewers. Mind your fingers!
Rest the lamb on top of the veggies and cook for about 6-8 hours on low heat.
Optional variation – At the end of the cooking time you could take all the veggies and meat out and put in a roasting dish on 180C for 30mins just to finish them off.
I skim the fat off the top of the gravy stock in the bottom of the slow cooker and then add it to a saucepan. At this point you can use a cornflour slurry for glutenfree gravy (1tbsp cornflour and some cold water mixed together) or appropriate gravy granules like Bisto best (dairy free but do contain soya lecithin)
Slice and serve with some fresh veggies (these are Peachick homegrown runner beans!!)
*You can also make a paste in the food processor out of the garlic, rosemary, red wine vinegar, honey and some olive oil. OR add a sprinkle of garlic powder and some finely sliced red onion. Mint sauce also works well - as does herby breadcrumbs - actually anything you fancy really.