The Portly Gourmet

Good food doesn't have to be difficult…

Garlic and Rosemary Lamb Breast

It’s been a time recently of ‘what the hell do I have in my freezer?’ And ‘what the hell can I do with all this stuff!?’ First on the list, Lamb Breast. I bought it on a whim ages ago after watching Nigel Slater do something rather fancy with it on ‘Nigel and Adams Farm.’

Garlic and Rosemary Lamb Breast

I decided to do the traditional flavours of rosemary and garlic with the lamb, now having done a little bit of ‘Googling’ most people, including the culinary king Simon Hopkinson suggest roasting in rolled up with onions etc. I decided to unroll mine and stick the seasoning over the top of and see what happened, so for the lamb;

  • 1 breast of lamb
  • 1 tsp garlic powder
  • 1 tsp chopped rosemary
  • Drizzle of oil
  • Seasoning

It’s really easy this one, it’s not one I’d do for a dinner party but It makes a nice change to the normal routine. So oil a baking tray and season it with some of the garlic, rosemary and the salt and pepper. Then stick the lamb on top and do the same on the top side of the lamb. Once you’ve done that stick it in  the oven at about 200c for 15 minutes and then once its done cut it into strips. Done.

PG

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on January 6, 2014 by in Blog.
Top food blogs
%d bloggers like this: