Slow Cooked Braised Stuffed Lamb Breast _ Gordon Ramsay

One of the secrets to slow cooking is to be robust and really get stuck in big bold flavors work brilliantly Well, so don't be precious. This is gutsy cooking at its absolute best These are lamb breasts a beautiful cheap cut and it's sort of tucked alongside the rib They've been boned out the skin has been taken off I'm gonna roll them stuff them and braise them braising simply means cooking in liquid on a low heat Making the meat divinely tender now open them up and give them a really good season Season them both sides inside and out really important Doesn't look like a real weighty dense cut of meat, but once it's beautifully slow braised, it's just like melting lamb It's incredible. I'm gonna season the breasts with some dried oregano Put a heat in there some chili flakes lemon zest Put some amazing Salted anchovies in there now. They almost melt inside the lamb So the balance of flavors work beautifully Now pull it down Towards you and roll that nice and tightly That's what I'm looking for String just need to tie them three times one at each end and one in the middle. I When I first started working in Paris Because we had all the lamb in from the Pyrenees Nice thing is they can be done the day before pan on olive oil in Get that oil nice and hot lamb in Really important to get some nice color on there whilst they're browning slice the onion The lamb is gonna be cooking for two and a half hours. So don't slice the onions too thinly. Otherwise, they'll burn Garlic and leave whole got a color on them Beautiful take them out onions in and garlic straight in lovely That's the secret about slow braising. You never change pans Why all the goodness isn't that one pan a few chili seeds in there? Oregano nice pinch Little bit of lemon in there. I'm gonna do the onions what I did to the lamb Next my capers Fry them off Get them exploding the bottom of the pan. They get nice and crisp in next my black olives now white wine Mmm, bring that up to the boil Deglazing the pan as well. I'll rinse in the bottom of that pan and now the flavor in there. It's just extraordinary now Where that tomatoes? Puncture those plum tomatoes Then simply place the lamb breast back in the pot and remember to taste That's nice lid on into the oven 170 to two and a half hours and forget about it Beautiful All that has reduced down to this amazing nice tomato sauce and the lamb It's kept its color braised beautifully very carefully Do you little bits there slice off pull off the little bits of string? This is why I get really excited The secret is not to slice it too thinly And smell the lemon Hard to believe when you slice through the center there, but that is a very cheap cut of meat. I'm salivating I love this. I mean, it's just incredible Pick up the tomatoes and the olives and the onions an amazing rich sauce take The lamb and sort of just sit it on It looks incredible That for me is why chefs get so excited with Cheap cuts because the end results are incredible Delicious breast of lamb with lemon anchovies chili and oregano Grate in fresh ginger Add dry shiitake mushrooms that have been soaked in water I'm just hitting the bottom of the pan without tomato puree and we call it cooking out the tomato puree