How do I cook....

trolleyrun

I'm not sure if there is this type of thread already but I thought I'd start one. Yesterday I got a small rolled breast of lamb cheap. I need to cook it by tomorrow. I just don't know what to do with it! Any ideas gratefully received. I don't have a lot of herbs and condiments as I'm starting from scratch. I have a cooker, microwave and slow cooker.

Feel free to add your "how do I cook..." questions here too

Torry_Quine

I would put it in the slow cooker

Feral_Moon

If you want delicious crispy skin then just roast it in the oven like any other joint of meat.

Hard_Up_Hester

I cut mine into strips and roast it

MandM90

What about this:

https://realfood.tesco.com/recipes/roasted-breast-of-lamb-with-lemon.html


If you don't have rosemary then thyme, or even mint would do.

If not, I'd seal it in a frying pan then lob it into the slow cooker for 6 hours with sliced onions below it. When it's done, lift it out (it'll fall apart), use the juices to make gravy and serve with mash and veg.

Feral_Moon

MandM90 wrote: »

What about this:

https://realfood.tesco.com/recipes/roasted-breast-of-lamb-with-lemon.html


If you don't have rosemary then thyme, or even mint would do.

If not, I'd seal it in a frying pan then lob it into the slow cooker for 6 hours with sliced onions below it. When it's done, lift it out (it'll fall apart), use the juices to make gravy and serve with mash and veg.

In my opinion, breast of lamb is far too fatty a cut of meat to go in a slow cooker. It needs to be roasted in a proper oven, preferably on a rack to allow the fat to drain away. You certainly wouldn't be able to use the "juices" from one cooked in a slow cooker to make gravy.

suki1964

Unroll it, cover in stuffing, roll and tie it back up and roast

[Deleted User]

As suki says I would do the same unroll it make up some stuffing from a packet and spread like a flattened out swiss roll and reroll it tying it back up with a bit of string then bung in the oven to roast to a crispy deliciousness.I put a small rack like a cake rack on top of my roasting tin to drain the fat and juices into the pan Once cooked and crispy I'd remove and rest for ten minutes.This I would serve with creamy herby mash and dark green cabbage and carrots The fat and juices I would pour into a bowl and leave to set for another day .The fat when cold will make fantastic roast potatoes, in fact once cold I would use the whole lot juices and all to cook some delicious roast spuds. Par boil your spuds for 10 minutes,drain and shake dry in the saucepan then tip into a roasting pan with the fat and juices.reasonably hot oven will give you smashing crispy roasties that once cold can be frozen for another day. I used to have two 'dripping bowls ' that I kept for left over dripping.My late OH if he speid it would plead for some 'dripping toast' basically spread with the dripping and lots of pepper and salt.Not very PC in todays world, but in 40 years I never knew him to have a cold or a day off work.
During the late 1940s and austerity of the 1950s every housewife had a dripping bowl or two which was kept topped up if possible. We all survived and grew up reasonably well fed, even if it was 'dripping toast' for tea on a Saturday night :):):) I use dripping for cooking spuds now as I no longer eat bread. But I am quite an old fashioned cook, and as far as I know I haven't killed anyone yet :):)

t14cy_t

ah...dripping sandwiches with salt and pepper...beautiful. x

missbiggles1

t14cy_t wrote: »

ah...dripping sandwiches with salt and pepper...beautiful. x

Usually beef dripping rather than lamb.

missbiggles1

Feral_Moon wrote: »

If you want delicious crispy skin then just roast it in the oven like any other joint of meat.

Possibly a bit more slowly than some cuts.