Rolled lamb breast with herbs
Lamb breast is the cheapest cut on the animal and the fattest, which on this way of eating is the wrong reason to avoid it and the right reason to buy it.
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Ingredients
For the whole dish · serves 4
- Lamb breast1¼ lb
- Garlic cloves8
- Lemon1
- Fresh rosemarya few sprigs
- Fresh thymea few sprigs
- Flat-leaf parsleya handful
- Sea saltplenty, and early
- Black pepperplenty
Served with
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+4g net · 138 kcal · 25 min · together 6g net, 568 kcal
Method
6 steps · 210 minutes
- Ask the butcher to bone it, or do it yourself with a small sharp knife along the ribs. It is easier than it looks and the bones make stock.
- Salt the inside heavily and leave it uncovered in the fridge overnight if you can. This is what dries the skin enough to crisp.
- Chop the herbs with the garlic and lemon zest and spread that across the inside face.
- Roll it along the long edge and tie it at 1 1/4 inch intervals. Loose ties let the fat run out; tight ones squeeze the herbs out instead.
- Three hours at 300F on a rack, then 15 minutes at 425F to blister the outside.
- Rest it 20 minutes before slicing, which is longer than feels necessary and is not.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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