Equipment
Ingredients
Lamb
- 1000 g boneless breast of lamb, unrolled and patted dry
- 10 g sea salt
- 5 g black pepper, freshly ground
- 4 garlic, smashed with skins on
- 10 g fresh rosemary, whole sprigs
- 200 ml dry white wine, room temperature
Broccoli
- 600 g broccoli, cut into florets, stems peeled and sliced
- 15 ml olive oil
- 5 g sea salt
Rosemary Caper Dressing
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g dijon mustard
- 25 g capers, drained and roughly chopped
- 1 garlic, finely minced
- 3 g fresh rosemary, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 988 kcal
- Protein
- 46 g
- Carbohydrates
- 15 g
- Fat
- 82 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 1872 mg
- Saturated Fat
- 33 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 1180 mg
- Calcium
- 129 mg
- Iron
- 4.5 mg
- Magnesium
- 85 mg
- Phosphorus
- 472 mg
- Zinc
- 7.3 mg
- Vitamin A
- 52 mcg
- Vitamin C
- 137 mg
- Vitamin E
- 3.9 mg
- Vitamin K
- 168 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.13 mg
- Riboflavin
- 0.21 mg
- Niacin
- 1.1 mg
- Folate
- 100 mcg
- Water
- 189 g
- Alcohol
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat oven to 160C/320F. Ensure oven racks are placed in the middle position.
Score the fat side of the lamb breast in a shallow crosshatch pattern using a sharp knife. Rub the salt and black pepper thoroughly into both sides of the meat.
Place the lamb breast skin-side down in a cold frying pan. Turn the heat to medium and cook for 10 minutes until a significant amount of fat has rendered and the skin begins to turn golden.
Transfer the lamb breast to a roasting pan. Add the smashed garlic cloves, whole rosemary sprigs, and dry white wine around the meat. Cover the pan tightly with aluminum foil and roast in the oven for 2 hours.
Remove the foil from the roasting pan. Increase the oven temperature to 220C/430F. Roast for an additional 20 minutes to deeply brown and crisp the lamb skin.
Remove the lamb from the oven, transfer to a cutting board, and let it rest uncovered for 15 minutes before slicing.
While the lamb rests, toss the broccoli florets and peeled stems with 15ml olive oil and 5g sea salt. Spread evenly on a baking sheet and roast at 220C/430F for 15 minutes.
In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, dijon mustard, chopped capers, minced garlic, and finely chopped rosemary until emulsified.
Slice the rested lamb breast across the grain into thick ribbons. Internal temperature should have easily exceeded 74C/165F during the long braise.
Arrange the charred broccoli and sliced lamb breast on a serving platter. Drizzle the rosemary caper dressing generously over the meat and vegetables.
Chef's Notes
- Starting the lamb skin-side down in a cold pan is a crucial technique. It allows the thick layer of subcutaneous fat to render out slowly without scorching the exterior.
- Save the glorious fat left behind in your frying and roasting pans! Let it cool, strain it into a jar, and keep it in the fridge for making incredibly flavorful roast potatoes later in the week.
- Peeling the broccoli stems is highly recommended. The fibrous exterior is tough, but the core is sweet, tender, and roasts beautifully alongside the florets.
- Because lamb breast is such a fatty cut, an aggressively sharp, acidic dressing is non-negotiable. The vinegar and capers cleanse the palate between bites.
Storage
Refrigerator: 3 days — Store dressing separately from the lamb and broccoli to maintain texture.
Freezer: 1 month — Freeze only the lamb breast in an airtight container with its rendered juices.
Reheating: Reheat lamb in a 180C/350F oven for 15 minutes until warmed through and the skin crisps up again. Do not microwave if you want to keep the skin crispy.
Troubleshooting
Lamb meat is tough and chewy
Cause: The connective tissues did not have enough time to break down during the braising phase
Fix: Cover with foil, add a splash of water or wine to the pan, and return to a 160C/320F oven for another 30-45 minutes until tender
Prevention: Ensure the oven temperature is accurate and the lamb is given the full 2 hours covered
Lamb skin is rubbery, not crispy
Cause: Not enough fat was rendered initially, or the final roasting temperature was too low
Fix: Place under a hot broiler for 2-3 minutes, watching constantly to prevent burning
Prevention: Start the sear in a cold pan to slowly melt the fat layer
Dressing tastes too sharp or acidic
Cause: Vinegar strength varies by brand, causing an imbalance with the olive oil
Fix: Whisk in an additional 15ml of olive oil or a small pinch of sugar to mellow the acidity
Prevention: Taste the dressing before serving and adjust ratios if needed
Cultural Context
Lamb breast is a historically overlooked, inexpensive cut in traditional British and rustic European cooking due to its high fat content and tough connective tissue. However, when treated with patience and slow-roasted, it transforms into a delicacy with a texture akin to slow-cooked pork belly. Pairing it with a sharp, acidic dressing is a classic culinary technique to cut through the richness.
