Rolled lamb breast with garlic mash and wild mushroom sauce

July 13, 2014 (Last Updated: January 11, 2019)

TO DRINK: Cloof Very Sexy Shiraz

Print Recipe

Rolled lamb breast with garlic mash and wild mushroom sauce

Serves: 8
Cooking Time: 2 hours 15 mins

Ingredients

  • LAMB
  • salt and freshly ground black pepper, to taste
  • 2kg rolled lamb breast
  • oil, for frying
  • GARLIC MASH
  • 2kg potatoes
  • 400g butter
  • 400ml fresh cream
  • salt and freshly ground black pepper, to taste
  • 4 garlic cloves, roasted and pulp squeezed out
  • SAUCE
  • 50g butter
  • 300g field mushrooms, chopped
  • 400ml red wine jus (buy from a deli)
  • salt and freshly ground black pepper, to taste
  • 1 tsp (5ml) truffle oil

Instructions

1

For the lamb, preheat the oven to 160°C. Season the lamb well. Heat the oil in a large pan and seal the lamb on all sides, then wrap in foil and roast in the oven for 2 hours. Remove and allow to rest before slicing.

2

For the mash, boil the potatoes in their skins. Allow to cool slightly and peel, then mash with the rest of the ingredients until creamy.

3

For the sauce, heat the butter in a large pan and sauté the mushrooms for 2 minutes. Add the jus, season and set aside. Stir in the truffle oil just before serving.

4

Serve the lamb with the mash, sauce and steamed vegetables.



 

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July 13, 2014 (Last Updated: January 11, 2019) By
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