• 780g boneless lamb breast
  • 1 tbsp vegetable oil
  • 1 Oxo lamb stock pot
  • 500ml boiling water
  • 2 sprigs of rosemary
  • 1 onion, quartered
  • 2 garlic cloves, whole
  • 2-3 tbsp clear honey
  • 10g unsalted butter
  • 375g frozen broad beans
  • 2 bunches of asparagus
  • 4-5 sprigs of fresh mint, roughly chopped
  • Salt and pepper to taste


  1. 1

    Preheat the oven to 160°C fan.

  2. 2

    Score the lamb breast skin with a sharp knife several times and place to one side. Heat a frying pan to nearly smoking, place the lamb in the pan colouring both sides.

  3. 3

    Season with salt and pepper and place in a baking dish along with the made up lamb stock, rosemary, onion and garlic. Cover with foil and cook for approximately 2 hours or until the meat feels really soft and tender. 

  4. 4

    In the meantime, boil a pan of water, add the broad beans and boil for 2-3 minutes.  Drain and place under a cold running tap and leave to cool a little before removing the skins.

  5. 5

    Once the lamb is cooked, remove and leave to one side. Sieve the cooking liquor into a small saucepan and reduce to a third in quantity and whisk in the butter. 

  6. 6

    Place the lamb back into the baking dish and pour over the honey. Place back in the oven and turn up to 220°C, basting the lamb several times with the honey until the skin turns a lovely golden colour then leave to rest.

  7. 7

    Boil another pan of water to cook the asparagus, gently simmer for 5 minutes or until just cooked, drop the broad beans in the same water to warm through then sieve and scatter onto a serving platter. Carve the lamb into strips and place over the vegetables and pour over the jus with some chopped mint. Serving Suggestion: Crushed new potatoes.

Nutritional Details

Each serving provides
  • Energy 3329kj 795kcal 40%
  • Fat 54.7g 78%
  • Saturates 25.0g 125%
  • Sugars 15.9g 18%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 745kj/178kcal

Each serving provides

26.7g carbohydrate 11.2g fibre 43.4g protein

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