Slow Cooked Breast of Welsh Lamb with Apricots and Cranberry
Now I know the answer which is to cook it slow, very slow, with lots of added ingredients to enhance the flavours.
On this occasion I prepared this one Saturday morning and put it in the oven about 10 a.m. on 120C and left it there whilst I went out for a long bike ride.
I, along with the family enjoyed the excellent result with some mashed potatoes later that evening.
Ingredients Serves 4
2 breast of lamb (ask you butcher to prepare the breast if you prefer, a good butcher should remove the bone, skin and excess fat)
5 apricots chopped
5 leaves of fresh sage or 2 tsp of dried
5 leaves of lemon balm (optional, had some in the garden, use rind of half a lemon cut into thin strips)
2 bay leaves
20g goji berries
Few pinches of salt (Anglesey Sea Salt) and pepper to taste
2 large carrots roughly chopped
2 large potatoes roughly chopped
1 onion sliced
1 tbs flour
1 tbs oil (BlodynAur Welsh Rapeseed Oil) or sunflower oil if not available
1 lamb or chicken stock cube
1 veg stock cube
If your butcher has kindly prepared the breast for you then roll it out onto a wooden block.
|Breast of Welsh Lamb|
Start placing the cut apricots onto the breast of lamb
|Place apricots onto the lamb|
Add the berries, leaves and salt and pepper to taste.
|Cover with Cranberries, goji berries and sage|
Once you have added the ingredients, gently roll up the breast of lamb and place two skewers through the meat to hold it in place.
|Rolled up breast of Welsh lamb ready for the oven|
Place the casserole dish on a high heat and reduce the liqueur until you have a thick sauce. Pour over the lamb.
The lamb should be tender and falling apart ready to eat. Just add some mashed potatoes for this excellent flavoursome dish.