Equipment
Ingredients
Lamb
- 1000 g boneless breast of lamb, unrolled and patted dry
- 10 g sea salt
- 5 g black pepper, freshly ground
- 4 garlic, smashed with skins on
- 10 g fresh rosemary, whole sprigs
- 200 ml dry white wine, room temperature
Broccoli
- 600 g broccoli, cut into florets, stems peeled and sliced
- 15 ml olive oil
- 5 g sea salt
Rosemary Caper Dressing
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g dijon mustard
- 25 g capers, drained and roughly chopped
- 1 garlic, finely minced
- 3 g fresh rosemary, finely chopped
Nutrition (per serving)
Method
Preheat oven to 160C/320F. Ensure oven racks are placed in the middle position.
Score the fat side of the lamb breast in a shallow crosshatch pattern using a sharp knife. Rub the salt and black pepper thoroughly into both sides of the meat.
Place the lamb breast skin-side down in a cold frying pan. Turn the heat to medium and cook for 10 minutes until a significant amount of fat has rendered and the skin begins to turn golden.
Transfer the lamb breast to a roasting pan. Add the smashed garlic cloves, whole rosemary sprigs, and dry white wine around the meat. Cover the pan tightly with aluminum foil and roast in the oven for 2 hours.
Remove the foil from the roasting pan. Increase the oven temperature to 220C/430F. Roast for an additional 20 minutes to deeply brown and crisp the lamb skin.
Remove the lamb from the oven, transfer to a cutting board, and let it rest uncovered for 15 minutes before slicing.
While the lamb rests, toss the broccoli florets and peeled stems with 15ml olive oil and 5g sea salt. Spread evenly on a baking sheet and roast at 220C/430F for 15 minutes.
In a small bowl, whisk together the extra virgin olive oil, white wine vinegar, dijon mustard, chopped capers, minced garlic, and finely chopped rosemary until emulsified.
Slice the rested lamb breast across the grain into thick ribbons. Internal temperature should have easily exceeded 74C/165F during the long braise.
Arrange the charred broccoli and sliced lamb breast on a serving platter. Drizzle the rosemary caper dressing generously over the meat and vegetables.
Chef's Notes
- Starting the lamb skin-side down in a cold pan is a crucial technique. It allows the thick layer of subcutaneous fat to render out slowly without scorching the exterior.
- Save the glorious fat left behind in your frying and roasting pans! Let it cool, strain it into a jar, and keep it in the fridge for making incredibly flavorful roast potatoes later in the week.
- Peeling the broccoli stems is highly recommended. The fibrous exterior is tough, but the core is sweet, tender, and roasts beautifully alongside the florets.
- Because lamb breast is such a fatty cut, an aggressively sharp, acidic dressing is non-negotiable. The vinegar and capers cleanse the palate between bites.
Storage
Refrigerator: 3 days — Store dressing separately from the lamb and broccoli to maintain texture.
Freezer: 1 month — Freeze only the lamb breast in an airtight container with its rendered juices.
Reheating: Reheat lamb in a 180C/350F oven for 15 minutes until warmed through and the skin crisps up again. Do not microwave if you want to keep the skin crispy.
