Slow Cooker Rolled Lamb Breast

Gravy being poured onto a plate containing lamb breast, roast potatoes and broccoli.

5 from 9 votes

Slow Cooker Rolled Lamb Breast

This Slow Cooker Rolled Lamb Breast is moist, tender and packed full of flavour. Why not try this alternative, economical cut of lamb for your next roast dinner?

Prep Time10

Cook Time6 15

Total Time6 25

Course: Dinner, Main Course

Cuisine: British

Diet: Gluten Free

Servings: servings

Calories: 610kcal

Author: Lauren Woodger

Equipment

Ingredients

1 rolled lamb breast approx 800g
1 medium onion roughly chopped
1 medium carrot roughly chopped
2 cloves garlic sliced
500 ml knorr stock pot lamb stock
1 teaspoon dried rosemary
1 bayleaf
1 tablespoon gluten free flour
1 tablespoon olive oil
salt & pepper

Metric - Us Customary

Instructions

To Make The Lamb

Chop the onion and carrot into large chunks and slice the garlic.
Place the onion, carrot, dried rosemary and bayleaf the bottom of the slow cooker.
Pour over the lamb stock.
Rub the olive oil, salt & pepper over the outside of the lamb breast and sit it on top of the onion and carrot mixture.
Cook on low for 6-7 hours or until the lamb is tender and cooked through.
Once cooked, remove the lamb from the slow cooker and place it in a roasting tin.
Cook in a pre-heated oven on 200˚C / 390˚F for 15 minutes to crisp up the fat on the outside of the joint.
Remove the lamb from the roasting tin, leaving any juices in the pan & rest the lamb on a plate under some foil for 30 minutes before slicing.

To Make The Gravy

While the lamb is resting, strain the cooking liquid into a jug and skim the fat off the top of the liquid.
Heat the roasting tin on the hob, heating up any remaining fat that is in the pan. Add the carrot and onion mixture and the flour and stir for a minute or so.
Add the stock, a bit at a time, continually stirring until the stock has thickened into a rich gravy.
Sieve the gravy into a gravy boat & serve the sliced lamb with the cooking liquid on the side as a sauce.

Notes

Tips & Tricks

Use a slow cooker that is large enough to accommodate the size of your lamb breast.
Brown the lamb breast either in a frying pan prior to cooking or in the oven after cooking in the slow cooker to enhance the flavour and crisp up the fat on the outside.
Let the lamb breast rest for at least 20 minutes before slicing to allow the juices to redistribute and prevent the meat from drying out.
Don’t be tempted to turn up the heat to cook the lamb breast more quickly as the meat will be tough and the fat will not have a chance to cook down.. patience is the key here!

Nutrition