Slow Cooker Rolled Lamb Breast recipe

It’s funny how some cuts of meat, often the less glamorous ones, can become the most surprisingly delicious when cooked right. Lamb breast, for years, was something I’d often overlook at the butcher, thinking it was perhaps too fatty or too tough. But then I stumbled upon a recipe for slow-cooked rolled lamb breast, and it completely changed my perspective. The idea of low and slow cooking intrigued me, promising to transform this humble cut into something tender and flavorful. Let me tell you, the results were nothing short of spectacular. The lamb, after hours in the slow cooker, became melt-in-your-mouth tender, infused with aromatic herbs and spices. Rolling it before cooking not only made it look elegant but also helped to keep it moist and juicy. My family devoured it, and even declared it one of their new favorite Sunday roasts. What I especially love about this Slow Cooker Rolled Lamb Breast recipe is its simplicity. It’s incredibly hands-off, perfect for busy days when you want a hearty, comforting meal without spending hours in the kitchen. Plus, lamb breast is a budget-friendly cut, making this a delicious and economical way to enjoy lamb. If you’re looking for a recipe that will impress your family and friends with minimal effort, and transform a less-common cut of lamb into a culinary masterpiece, then look no further. This Slow Cooker Rolled Lamb Breast is guaranteed to become a new staple in your home, just as it has in ours. Get ready for fall-off-the-bone tenderness and incredible flavor!

Ingredients

The magic of Slow Cooker Rolled Lamb Breast lies in the harmonious blend of simple, yet impactful ingredients. Choosing quality components, especially when working with a flavorful cut like lamb breast, is key to unlocking the full potential of this dish. Let’s break down each ingredient and understand its role in creating this comforting and aromatic meal.

For the Rolled Lamb Breast:

• Lamb Breast: 3-4 lbs (approximately 1.5-2 kg), boneless, skin on. Lamb breast is the star of this recipe, a flavorful and budget-friendly cut that becomes incredibly tender when slow-cooked. Look for a piece that is relatively rectangular in shape, as this will make rolling easier. Leaving the skin on is crucial for rendering out fat during slow cooking, which bastes the meat and adds richness and flavor. If you can find it, ask your butcher to bone the lamb breast for you, or you can debone it yourself with a sharp knife, though it can be a bit time-consuming. Boneless lamb breast is much easier to roll.
• Olive Oil: 2 tablespoons. Olive oil is used for searing the lamb breast before slow cooking. Searing adds a depth of flavor and helps to create a beautiful browned crust. Use extra virgin olive oil for its richer flavor and higher smoke point. If you don’t have olive oil, another neutral cooking oil like vegetable or canola oil will also work.
• Garlic Cloves: 4-6 cloves, minced. Garlic is a foundational aromatic that infuses the lamb with savory depth. Freshly minced garlic is essential for the best flavor. Adjust the amount of garlic to your preference; for a more pronounced garlic flavor, use 6 cloves. You can also roast the garlic cloves beforehand for a sweeter, mellower garlic taste.
• Fresh Rosemary: 2 tablespoons, chopped. Rosemary is a classic herb that pairs beautifully with lamb, adding a fragrant, piney, and slightly peppery note. Fresh rosemary is highly recommended for its vibrant aroma and flavor. If using dried rosemary, use about 2 teaspoons, but fresh is definitely preferable.
• Fresh Thyme: 2 tablespoons, chopped. Thyme complements rosemary and lamb perfectly, adding an earthy, slightly lemony, and warm flavor. Fresh thyme is also preferred for its brighter taste. If using dried thyme, use about 2 teaspoons. A combination of rosemary and thyme is a classic pairing for lamb and enhances its natural flavors.
• Dried Oregano: 1 teaspoon. Dried oregano adds a Mediterranean touch, contributing a slightly pungent and peppery note that deepens the savory profile of the lamb. While fresh oregano can be used, dried oregano holds up well during slow cooking and provides a concentrated flavor.
• Lemon Zest: 1 tablespoon. Lemon zest, the grated outer rind of a lemon, adds a bright, citrusy note that cuts through the richness of the lamb and balances the savory herbs. Use a microplane or fine grater to zest the lemon, being careful to avoid the white pith underneath, which can be bitter.
• Salt: 2 teaspoons, or to taste. Salt is crucial for seasoning the lamb and enhancing all the other flavors. Use kosher salt or sea salt for the best results. Adjust the amount of salt to your preference, keeping in mind that slow cooking can intensify flavors.
• Black Pepper: 1 teaspoon, or to taste. Freshly ground black pepper adds a touch of spice and enhances the overall flavor profile. Use freshly ground black pepper for the best aroma and taste.

For the Slow Cooker Sauce:

• Onion: 1 large, chopped. Onion forms the aromatic base of the slow cooker sauce, adding sweetness and savory depth as it cooks down. Yellow or white onions work well. Chopping the onion into roughly equal pieces ensures even cooking.
• Carrots: 2 medium, chopped. Carrots add sweetness, color, and subtle earthy notes to the sauce. Peel and chop the carrots into similar sized pieces as the onion. Baby carrots can also be used, halved or quartered.
• Celery: 2 stalks, chopped. Celery adds a subtle savory and slightly peppery note to the sauce, contributing to its complexity. Chop the celery into similar sized pieces as the onion and carrots.
• Chicken Broth or Lamb Broth: 2 cups. Broth provides the liquid base for slow cooking, keeping the lamb moist and creating a flavorful sauce. Chicken broth is readily available and works well. Lamb broth, if you can find it, will enhance the lamb flavor even further. Use low-sodium broth to control the salt level.
• Red Wine: ½ cup (optional). Red wine adds depth and richness to the sauce, complementing the lamb and vegetables. A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well. If you prefer not to use wine, you can substitute with an equal amount of extra broth.
• Tomato Paste: 2 tablespoons. Tomato paste adds umami depth and a subtle richness to the sauce. It also helps to thicken the sauce slightly as it cooks down.
• Bay Leaves: 2. Bay leaves add a subtle, slightly floral and earthy aroma to the sauce as it simmers. Remember to remove the bay leaves before serving.

For Tying the Lamb Roll (Optional but Recommended):

• Butcher’s Twine: Approximately 2-3 feet. Butcher’s twine is used to securely tie the rolled lamb breast, helping it to maintain its shape during cooking and ensuring even cooking. If you don’t have butcher’s twine, you can use unwaxed, unflavored dental floss in a pinch, but butcher’s twine is stronger and easier to work with.

Instructions

Transforming a boneless lamb breast into a succulent Slow Cooker Rolled Lamb Breast is easier than you might think. These step-by-step instructions will guide you through the process, ensuring delicious and tender results every time.

1. Prepare the Lamb Breast: Lay the boneless lamb breast skin-side down on a clean work surface. If the breast is very thick in some areas, you can butterfly it slightly by making a shallow cut lengthwise down the thicker sections and opening it up like a book to create a more even thickness. This will help it cook more evenly and roll up more easily.
2. Season the Lamb: In a small bowl, combine the minced garlic, chopped fresh rosemary, chopped fresh thyme, dried oregano, lemon zest, salt, and black pepper. Mix well to create a herb rub. Evenly spread the herb rub all over the meat side of the lamb breast (the side without the skin). Massage the rub into the meat to ensure it is well distributed and penetrates the lamb.
3. Roll the Lamb Breast: Starting from one of the short ends, tightly roll up the lamb breast, like a jelly roll, skin side out. Keep the roll as compact and even as possible.
4. Tie the Lamb Roll: Use butcher’s twine to tie the rolled lamb breast securely. Cut several lengths of twine, each about 12-15 inches long. Tie the first piece of twine around the center of the roll, then tie additional pieces of twine at 1-2 inch intervals along the length of the roll. Tie them tightly enough to hold the roll together but not so tight that they cut into the meat. Tying helps the lamb retain its shape and cook evenly.
5. Sear the Lamb Roll (Optional but Recommended): Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, carefully sear the rolled lamb breast on all sides until nicely browned. This step adds depth of flavor and color to the lamb. Searing should take about 2-3 minutes per side. Don’t overcrowd the pan; sear in batches if necessary. Remove the seared lamb roll from the skillet and set aside.
6. Prepare the Slow Cooker Base: In the same skillet (no need to clean it), add the chopped onion, carrots, and celery. Sauté over medium heat for 5-7 minutes, or until the vegetables are softened and starting to become translucent. Stir occasionally to prevent sticking. Sautéing the vegetables first enhances their flavor and adds another layer of depth to the sauce.
7. Deglaze the Pan (Optional but Recommended): If you seared the lamb in a skillet, deglaze the pan by pouring in the red wine (if using). Scrape up any browned bits from the bottom of the pan with a wooden spoon. These browned bits are packed with flavor and will enrich the sauce. Cook for 1-2 minutes, allowing the wine to reduce slightly.
8. Assemble in the Slow Cooker: Transfer the sautéed vegetables (and deglazing liquid, if using) to the slow cooker. Stir in the tomato paste and chicken or lamb broth. Add the bay leaves. Place the seared and tied lamb roll on top of the vegetables in the slow cooker.
9. Slow Cook the Lamb: Cover the slow cooker and cook on low heat for 7-8 hours, or on high heat for 4-5 hours, or until the lamb is incredibly tender and easily shreds with a fork. The exact cooking time may vary depending on your slow cooker and the size of the lamb breast. The lamb is done when it reaches an internal temperature of at least 190-200°F (88-93°C) for maximum tenderness.
10. Shred the Lamb and Thicken Sauce (Optional): Once the lamb is cooked, carefully remove it from the slow cooker and place it on a cutting board. Remove and discard the butcher’s twine and bay leaves. Shred the lamb using two forks. If you prefer a thicker sauce, you can thicken the sauce in the slow cooker. To do this, whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water to create a slurry. Stir the cornstarch slurry into the sauce in the slow cooker. Turn the slow cooker to high heat and cook for another 10-15 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally.
11. Return Lamb to Sauce: Return the shredded lamb to the slow cooker with the sauce. Stir to combine and heat through.
12. Serve: Serve the Slow Cooker Rolled Lamb Breast hot, spooning the shredded lamb and sauce over your choice of sides. Garnish with fresh parsley or rosemary, if desired.

Nutrition Facts

(Estimated, per serving. Nutritional values can vary based on specific ingredients used and serving size.)

• Servings: 8
• Calories Per Serving: Approximately 400-500 calories (estimated, will vary depending on fat content of lamb and portion size)

Approximate Nutritional Breakdown per Serving (estimated):

• Protein: 30-40g
• Fat: 25-35g (can vary significantly depending on lamb breast fat content)
• Saturated Fat: 10-15g (can vary significantly depending on lamb breast fat content)
• Cholesterol: 120-150mg
• Sodium: 400-600mg
• Carbohydrates: 10-15g
• Fiber: 2-3g
• Sugar: 3-5g

Important Note: These are estimated values and can vary significantly based on the specific cut of lamb breast used (fat content can vary), portion sizes, and specific brands of ingredients. For more precise nutritional information, you can use a nutrition calculator with the exact ingredients you use in the recipe. Slow Cooker Rolled Lamb Breast is a hearty and protein-rich meal. Lamb breast tends to be a fattier cut of meat, which contributes to its flavor and tenderness during slow cooking.

Preparation Time

• Prep Time: 30 minutes (including rolling and tying lamb)
• Cook Time: 7-8 hours on low, or 4-5 hours on high
• Total Time: Approximately 7 hours 30 minutes to 8 hours 30 minutes on low, or 4 hours 30 minutes to 5 hours 30 minutes on high (mostly hands-off slow cooking time)

Breakdown:

• Lamb Prep and Seasoning: 15 minutes
• Rolling and Tying Lamb: 15 minutes
• Searing Lamb (Optional): 10 minutes
• Vegetable Prep and Sauté: 15 minutes
• Slow Cooking: 4-8 hours (passive)
• Shredding Lamb and Thickening Sauce (Optional): 15 minutes

Make-Ahead Tips:

• Herb Rub: The herb rub can be prepared 1-2 days in advance and stored in an airtight container at room temperature.
• Rolled and Tied Lamb: You can roll and tie the lamb breast up to 1 day in advance and store it in the refrigerator. This can save time on the day of cooking.
• Vegetables: Chop the onions, carrots, and celery up to 1 day in advance and store them in airtight containers in the refrigerator.
• Complete Dish (Cooked): Cooked Slow Cooker Rolled Lamb Breast can be stored in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen and improve after a day or two.

How to Serve

Slow Cooker Rolled Lamb Breast is incredibly versatile and pairs beautifully with a wide variety of side dishes. Its rich and savory flavors complement both classic and contemporary accompaniments. Here are some delicious serving suggestions:

• Classic Comfort Sides:
  • Mashed Potatoes: Creamy mashed potatoes are a timeless pairing with slow-cooked lamb. They soak up the flavorful sauce beautifully.
  • Roasted Root Vegetables: Roasted carrots, parsnips, potatoes, and sweet potatoes bring sweetness and earthy notes that complement the lamb. Toss them with herbs like rosemary and thyme before roasting for extra flavor.
  • Creamy Polenta or Grits: Polenta or grits provide a comforting and creamy base for the shredded lamb and sauce.
  • Yorkshire Pudding: For a truly British-inspired meal, serve with Yorkshire pudding to soak up the delicious sauce.
• Fresh and Lighter Sides:
  • Green Salad with Vinaigrette: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the lamb.
  • Steamed Green Beans or Asparagus: Steamed or lightly sautéed green vegetables offer a healthy and vibrant side dish.
  • Roasted Broccoli or Brussels Sprouts: Roasting brings out the natural sweetness of broccoli and Brussels sprouts, making them a delicious and nutritious accompaniment.
  • Cucumber and Mint Salad: A refreshing cucumber and mint salad with a lemon dressing provides a cooling counterpoint to the warm lamb.
• Grain-Based Sides:
  • Couscous or Quinoa: Fluffy couscous or quinoa are great for soaking up the sauce and provide a lighter alternative to potatoes.
  • Orzo Pasta: Toss orzo pasta with a little butter or olive oil and herbs for a simple and satisfying side.
  • Risotto: A creamy risotto, such as mushroom risotto or parmesan risotto, makes a more indulgent side dish.
• Bread for Sopping Up Sauce:
  • Crusty Bread: Serve with crusty bread, such as baguette or sourdough, for mopping up every last bit of the flavorful sauce.
  • Garlic Bread: Garlic bread adds another layer of flavor and is perfect for soaking up the lamb sauce.
• Wine Pairing Suggestions:
  • Red Wine: A medium-bodied red wine like Merlot, Cabernet Franc, or a Côtes du Rhône pairs well with slow-cooked lamb.
  • Rosé Wine: A dry rosé wine can also be a good option, especially in warmer weather.

Serving Occasions:

• Sunday Roast Dinner: A perfect centerpiece for a traditional Sunday roast with family and friends.
• Comforting Weeknight Meal: While it slow cooks for hours, the hands-on prep time is minimal, making it suitable for a comforting weeknight dinner.
• Holiday Gatherings: A delicious and impressive dish for Easter, Christmas, or Thanksgiving, especially for lamb lovers.
• Casual Get-Togethers: Serve buffet-style for casual gatherings, allowing guests to help themselves to the shredded lamb and sides.

Additional Tips for the Best Slow Cooker Rolled Lamb Breast

To ensure your Slow Cooker Rolled Lamb Breast is a resounding success, here are five helpful tips to keep in mind:

1. Don’t Skip the Searing (If Possible): While technically optional, searing the rolled lamb breast before slow cooking adds a significant depth of flavor and color. The Maillard reaction that occurs during searing creates complex flavors that cannot be achieved by slow cooking alone. If you have the time, take the extra step to sear all sides of the lamb roll for the best results.
2. Tie the Lamb Roll Tightly and Securely: Tying the lamb roll properly is essential for maintaining its shape during slow cooking and ensuring even cooking. Use butcher’s twine and tie it tightly enough to hold the roll together, but not so tightly that it cuts into the meat. Space the ties evenly along the length of the roll. A well-tied roll will also be easier to slice if you prefer to serve it sliced instead of shredded.
3. Adjust Slow Cooking Time Based on Your Slow Cooker: Slow cookers can vary in temperature and cooking speed. The recommended cooking times are guidelines, but you may need to adjust them based on your specific slow cooker. Check the lamb for tenderness after the minimum cooking time (7 hours on low, 4 hours on high). It should be easily shredded with a fork when it’s done. If it’s still tough, continue cooking for longer, checking periodically.
4. Skim Excess Fat from the Sauce (Optional): Lamb breast is a fattier cut of meat, and some fat will render out during slow cooking. While some fat is desirable for flavor and moisture, you may want to skim off excess fat from the surface of the sauce before serving, especially if you prefer a less fatty sauce. You can use a spoon or a fat separator to remove the excess fat.
5. Rest the Lamb Before Shredding (Optional): While not strictly necessary for shredded lamb, allowing the cooked lamb roll to rest for about 10-15 minutes after removing it from the slow cooker and before shredding can help to redistribute the juices, resulting in even more tender and flavorful meat. Cover the lamb loosely with foil while it rests.

FAQ – Frequently Asked Questions

Here are some common questions you might have about making Slow Cooker Rolled Lamb Breast:

Q1: Can I use a different cut of lamb if I can’t find lamb breast?

A: While lamb breast is ideal for this recipe due to its fat content and suitability for slow cooking, you could potentially use other cuts, but the results may vary. Lamb shoulder, boneless leg of lamb, or even lamb shanks could be adapted for slow cooking. However, they may require adjustments to cooking time and may not shred as easily as lamb breast. Lamb breast is truly the best and most budget-friendly option for this recipe.

Q2: Can I make this recipe without red wine?

A: Yes, you can easily make this recipe without red wine. Simply substitute the ½ cup of red wine with an equal amount of extra chicken or lamb broth. The red wine adds depth and richness, but the dish will still be delicious without it. You could also add a tablespoon of balsamic vinegar or Worcestershire sauce to the sauce for a similar depth of flavor if omitting the wine.

Q3: Can I add other vegetables to the slow cooker?

A: Absolutely! You can customize this recipe by adding other vegetables to the slow cooker along with the onions, carrots, and celery. Potatoes (cut into chunks), parsnips, turnips, or mushrooms would all be delicious additions. Add root vegetables at the beginning of the cooking process with the other vegetables. Mushrooms can be added in the last 1-2 hours of cooking to prevent them from becoming too mushy.

Q4: How do I prevent the lamb from drying out in the slow cooker?

A: Slow cooking in liquid is inherently designed to keep meat moist. Using a cut like lamb breast, which has good fat marbling, also helps to prevent dryness. Ensure you have enough broth in the slow cooker to keep the lamb partially submerged. Cooking on low heat for a longer period also helps retain moisture compared to high heat. Overcooking on high heat can potentially dry out the lamb, so monitor it towards the end of the cooking time.

Q5: Can I make gravy from the slow cooker sauce?

A: Yes, the sauce in the slow cooker can be easily transformed into a delicious gravy. After removing the lamb and shredding it, strain the sauce through a fine-mesh sieve to remove the vegetables and bay leaves (optional, you can leave some vegetables for a chunkier gravy). Then, thicken the strained sauce using a cornstarch slurry as described in the instructions, or by using a beurre manié (equal parts softened butter and flour kneaded together). Simmer until the gravy thickens to your desired consistency. Season to taste with salt and pepper.

By following these tips and instructions, you’ll be well on your way to creating a truly memorable and comforting Slow Cooker Rolled Lamb Breast that will impress everyone who tries it! Enjoy the incredible flavors and fall-apart tenderness of this budget-friendly and surprisingly elegant dish!

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