I was at the farmer’s market recently and came upon a stand selling various lamb pieces, including lamb breast. I’d never seen this type of cut before (long and thin), but the woman told me it would be delicious wrapped in vegetables and baked or fried. So I decided to try it and see how it went.
This recipe came out great the first time. I was pleasantly surprised by how easy it was to make and how delicious it turned out. There was a bit of prep work involved, mostly cutting, slicing and sauteeing the veggies, but afterward it was pretty simple.
I also purchased some beets with the leaves still attached at the farmer’s market and turned them both into a delicious roasted side dish and a side salad. Of course, you can make any side you want, but I love the idea of being able to create dishes from the entire vegetable and not just the root, as we often do.
If you give this recipe a try, let me know how it comes out and what you thought of it in the comments below!
So without further ado…let us begin!
For the lamb breast and stuffing, you will need:
- 2 lbs lamb breast
- 3 large carrots
- 8 oz sliced mushrooms, equivalent to 1.5 cups
- 1/2 cup sliced onion
- 2 sliced garlic cloves
- 2 tbsp coconut oil
- 1 tbsp fresh thyme
- toothpicks or string for fastening the lamb breast roll together
For the roasted beets and beet salad you will need:
- 3 lbs organic beets of your choice, with beet greens attached. I used a mix of traditional and golden beets
- 1 cup sliced green onion
- 1/4 cup pine nuts
- 1 avocado
- 2 tbsp coconut oil
- 1 tbsp hemp seeds
- juice of 1/2 a lime
- 1.5 tbsp mustard of your choice (I prefer stone-ground)
- salt and pepper
Preheat oven to 400 degrees
Wash the beets then chop into cubes. Melt the coconut oil and add to a baking pan. Add the beets in, sprinkle with salt and pepper and roast in the oven, about 15 to 20 minutes.
As the beets are roasting, begin by chopping the vegetables.
Add the sliced onion, garlic, mushrooms and one tablespoon of coconut oil to a pan and cook on medium-high heat, about 5 minutes until mushrooms are golden brown. Remove from heat and add to a small bowl.
Next add in the sliced carrots and thyme with the second tablespoon of coconut oil. Cook only minimally, as you still want a bit of a crunch with the carrots. After a couple minutes remove from the heat and add to bowl with the mushroom and onions. Mix them all together and set aside.
Begin by laying the lamb breast with the fattier side down. Add salt and pepper to both sides, then line the breast with the cooked vegetables. Roll it up as you would a sushi roll, and fasten the roll together either with toothpicks or string.
Place in the oven and bake for about 20 minutes, turning it over halfway through so the breast will roast nicely.
As the beets and lamb breast are cooking, prepare the beet salad.
Scoop out the avocado into a large salad bowl and discard the seed. Add the mustard, salt, pepper and lemon, and mash together. This will be your salad dressing.
Wash the greens and chop thinly. Add on top of the avocado mix along with the pine nuts and sliced green onion. Mix everything together thoroughly so the entire salad is coated with the avocado dressing.
When the beets and lamb breast are done, remove from heat and let cool a bit, then get ready for plating!
Take out a plate and add a generous portion of the beet greens salad, a side of roasted beets and a slice of the roasted lamb breast.
This will keep great in the fridge and make for a delicious lunch or leftover dinner.