Lemon and thyme stuffed lamb breast

This dinner was inspired by a Gordon Ramsay recipe I’ve been meaning to try out for a few weeks – I got the most beautiful lamb breast from my local butcher to give it a go! I used a LOT less salt than Ramsay (to the extent I didn’t even add any salt – the only salt came from the anchovies and capers, both of which I drained), but it was still fairly salty for my taste! If I was to make it again I would probably soak the anchovies and capers in water for an hour or so to get rid of most of the saltiness…

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I stuffed the lamb breast with lemon zest, anchovies, fresh thyme, black pepper and chili. Once rolled, I seared these at a high heat to give a nice golden colour.

Then, I sweated down onions and garlic in a little coconut oil, with more black pepper.

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I added passata, olives and a few tablespoons of capers. Once cooked down slightly, I put the tomato mixture in my slow cooker and lay the lamb on top. I cooked on medium for around 4 hours.

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If you want to re-crisp the skin, you can always pat the lamb dry and place it back in a hot pan for a few minutes.

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This is really yummy with Savoy cabbage, or other green veggies like samphire and kale.

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It looks much more pretty if sliced when cold:

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