Rolled breast of lamb was on offer this week! A cheap cut of meat, but it needs to be cooked long and slow.
Brown the rolled lamb all over in hot oil in a frying pan then put into a deep casserole dish. Slice an onion or two, a couple of carrots
and crush a clove of garlic, then fry these in the frying pan, scraping up the brown bits. Season with a few grinds of black pepper and add
500 ml lamb or beef stock and a couple of sprigs of thyme, bring to a boil and pour over the lamb. Cover the casserole and bake in a 160°C oven
for about 2½ hours, turning once or twice. Remove the lamb to a plate while you finish the gravy. Take out the thyme stalks, then blitz
the remaining juices and vegetables with a stick blender to make a smooth sauce, thinning with a little more water if necessary.
Serve the lamb in thick slices, or pull it apart with a couple of forks, as it will be very tender.
Buttery mashed potatoes and a green veg would go well with this.