Celebrate Easter with Chef Will's Slow - Cooked Lamb Breast Recipe

Easter is just around the corner, & we've got a special treat for you!

Our chef Will has created a slow - cooked lamb breast rolled with leek & mint pesto - a seasonal, flavour - packed dish that's perfect for your bank holiday weekend.

Whether you're hosting family, gifting a meal, or just treating yourself, this recipe is easy to follow & full of springtime flavours. 

SLOW COOKED EDWARDS OF CONWY LAMB BREAST ROLLED WITH LEEK & MINT PESTO

(serves 4-5)

INGREDIENTS

For the lamb breast:
1 fennel bulb
2 red onions
3 carrots
3 leeks
100g sun-dried tomatoes
1L chicken stock

For the pesto:
300g green of the leeks
100g mint
40g toasted pine nuts
2 cloves of garlic
80g grated parmesan
1 bottle Dylan’s leek oil

METHOD

• Pre heat the oven to 140°C.
  
• Roughly cut all the veg into large pieces & place on the bottom of a roasting
  tray. Season & set aside.
  
• Toast the pine nuts in a pan until they start to turn golden brown.
  
• Place all the pesto ingredients in a food processor & blend until smooth.
  
• On a large tray, lay out the lamb breast skin side down, lightly salt lamb then
  spread the leek pesto evenly across all of the breast.
  
• Down the center, place the sun-dried tomatoes, roll up the lamb tightly.
  
• Using some string or butchers twine, tie knots from one end to the other
  around the lamb, so it stays tight during the cooking process.
  
• Place the rolled lamb on top of the veg, cover with tin foil & place in the
  oven for 4 hours.
  
• Once the lamb has cooked, remove the lamb & the veg from the tray & set
  aside to rest.
  
• Pour the remaining stock from the roasting tray into a pan.

We'd love to see how yours turns out - if you give this recipe a try, let us know or share a photo with us!