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Slow-roast stuffed lamb breast with oregano and feta

• Anna Glover

Published: April 29, 2021 at 10:22 AM

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Serves 6

Easy

Total time: 5 hrs and 30 mins

A star rating of 5 out of 5.1 ratingRate

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Try this fall-apart lamb centrepiece with orzo for an impressive weekend lunch, and check out our expert cooking tips

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Alternatives

Complete the dish

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Also make your own mint sauce to accompany this roast lamb recipe.

Looking for another Mediterranean-inspired idea? Try our moroccan slow-roasted lamb shoulder on a classic favourite.

Ingredients

• 1 tbsp 
olive oil

  plus a drizzle

• 2 
onion

  1 chopped and 1 sliced

• 3 cloves garlic

  crushed

• 50g black olives

  pitted and finely chopped

• 100g soft white breadcrumbs

• a small bunch fresh oregano

  leaves picked and chopped plus a handful for the orzo

• 100g feta

  crumbled plus 50g more for the orzo

• 1 lemon

  zested and ½ juiced

• 1.5k boneless lamb breast

ORZO

• 300g orzo

• 4 vine tomatoes

  chopped

• 1 small red onion

  finely chopped

• 2 tbsp sherry vinegar

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Method

• step 1

  Heat 1 tbsp olive oil in a frying pan and fry the chopped onion for 10 minutes until soft. Add the garlic and fry for another 30 seconds. Tip into a bowl and add the olives, breadcrumbs, chopped oregano (keep the stalks), feta, lemon zest and juice, and plenty of seasoning.

• step 2

  Unravel the lamb breast if prerolled, and place skin side down on a board. Add the stuffing over the top and spread out to a thin layer all over the meat. Starting from one of the shorter sides, roll up the meat along with the stuffing like a swiss roll. Secure with butcher’s string 3-4 times to hold in place. Stuff any filling that may have tumbled out back into the middle of the roll.

• step 3

  Heat the oven to 160C/fan 140C/gas 3. Put the oregano stalks and sliced onion in a deep roasting tin where the meat will fit fairly snuggly. Put the lamb over the top and season well. Add enough water to cover the base of the roasting tin by about 2cm, cover with a tent of foil not touching the meat, and transfer to the oven. Cook for 4-5 hours until the meat is tender when a knife is inserted into the middle of the roll. The meat won’t dry out so keep cooking until very tender and lots of fat has rendered out into the tin. Top up with water halfway through cooking if you need to, the bottom of the tray should be covered in liquid, but not coming too far up the meat.

• step 4

  When the meat is fall apart tender, turn the oven up to 200C/180C fan/gas 6, remove the foil and roast for 20-25 mins until crisp topped and golden brown. Remove the meat to a platter and rest under foil for 15 minutes. Let the lamb fat and juices settle in the roasting tray with the onions.

• step 5

  Boil the orzo for 8-10 mins until tender then drain. Strain lots of the fat from the lamb juices, then stir a few spoons of the stock from underneath into the cooked orzo, or add a small drizzle of oil if you prefer as the stock will have quite a strong lamb flavour. Add the tomatoes, onions, vinegar, and more feta and oregano. Season well. Toss everything together and serve alongside the lamb carved in big chunky spirals.

Cook's note: This recipe would also work well if you have a Neff warming drawer, set to level 3 and preheat. Place the lamb covered with foil into the drawer and cook overnight for minimum of 18 hours then roast for the 25 minutes at high temperature as per recipe.

Authors

Anna GloverSenior food editor

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