Slow-Cooked Breast of Lamb, Sweetbreads and Golden Sultanas

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

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Get the butcher to remove the bones from the lamb breast, but do ask him to save them as you will need them for the cooking liquor. It is important here to use a pan that is just the right size to hold the lamb breasts; it cant be too big, otherwise the braising stock will be very dilute and so wont have much flavour.


  • 2 breasts of lamb, bones removed but reserved
  • 8 garlic cloves, pureed.
  • 2 sprigs of rosemary


Preheat the oven to 150°C/gas 2.

Smear the flesh side of the breasts with the garlic, rosemary, salt and pepper. Roll the breasts and tie them so they each resemble a Swiss roll, the skin side outwards.

In a pan just big enough to hold them and which also has a tight-fi