Recipe Shed: Slow Cooker Crispy-Skin Lamb Breast with Dauphinois Potatoes

slow cooked lamb breast

This is about as cheap and cheerful as a midweek dinner gets. Unless you’re the lamb, that is. I bought this roasting joint at a farmers’ market for £3. Three. Pounds. Less than a pint of bitter. Bargain. 

For best results, bung it in the slow cooker for 4 hours, then finish it off in the oven to crisp up the skin for another 45 mns. Like belly pork, it is virtually impossible to overcook because it has so much fat to keep it juicy.

And if you like this, you could also try my Crispy-Skin Saddle of Lamb with Puy Lentils

Serves 2-4

1 rolled and tied lamb breast joint, weighing approx. 500g
1 lamb stock cube, made into 500ml stock with boiling water
3 sprigs fresh rosemary
1 large glass white wine
1/2 tsp chilli powder
3 garlic cloves, peeled and bashed
Freshly ground black pepper

1. Chuck everything in the slow cooker on LOW setting. Cook for 4 hours.

2. Remove the joint from the slow cooker and transfer to a roasting dish and place in a preheated oven at 180C/Gas 4.

3. Rest for 15 mins, then carve into thick slices.

4. Meanwhile, drain the stock through a sieve into a jug and put in the freezer. The excess fat will rise to the top, then set, which you can then discard much more easily than if it was still liquid.  Reduce the remaining stock in a small saucepan to make a thin gravy.

5. Serve with steamed broccoli and Dauphinois potatoes, made with sliced parboiled potatoes, chopped garlic, sliced onions, a little cream and topped with freshly grated nutmeg.

 

 

 

 

8 Comments

Filed under Lamb, Recipe Shed, Slow Cooker

8 Responses to Recipe Shed: Slow Cooker Crispy-Skin Lamb Breast with Dauphinois Potatoes

  1. I’m not keen on lamb because I hate eating the fat on meat. I love the taste of lamb but there’s far too much fat. The potatoes on the other hand – yes please!

  2. Anton1a

    Keith this looks awesome, and I love the fact that you got yourself such a bargain. My OH and I love dauphinoise potatoes too, although I have never tried them as an accompaniment to lamb so will be doing so very soon!

  3. I’ve just cooked lamb breast tonight for the first time – £2 for a joint, incredible! It was a little bit faffy removing the bones and some of the fatty bits at the end (I roasted my joint on the bone) but for that price for a roast dinner for 2, mustn’t grumble.

  4. Mike

    Don’t you need to roast the lamb after it’s been slow cooked and for how long?

    • keithkendrick

      Hi Mike, yep – 45 minutes. I wrote it in the intro above the recipe…

      ‘For best results, bung it in the slow cooker for 4 hours, then finish it off in the oven to crisp up the skin for another 45 mns. Like belly pork, it is virtually impossible to overcook because it has so much fat to keep it juicy.’

  5. Bonnie

    I have just found your website and am going to try this recipe this week. I cook lamb breast regularly and so am pleased to have found a new recipe.

  6. Robynashleigh

    Hi.
    I did this last night… It was great, very tender and juicy.
    Thank you

  7. Colin Thomas

    This has become one of our favourite dishes. So easy and so tasty