Mustard-Crusted Breast of Lamb

Recipe taken from the BBC Good Food website

Serves 4


1 tbsp vegetable oil
2 carrots, chopped
2 onions, chopped
1 garlic bulb, halved
small bunch thyme
2 bay leaves
2 breasts of lamb, skin removed
1 bottle cheap white wine
4 tbsp English mustard
100g white breadcrumbs
1 tbsp olive oil
boiled new potatoes and watercress salad, to serve


  • Heat oven to 180C/160C fan/gas 4.
  • Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins.
  • Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil.
  • Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones.
  • Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
  • Increase oven to 200C/180C fan/gas 6.
  • Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard.
  • Pack over the breadcrumbs and drizzle with the olive oil.
  • Bake for 30 mins until the crumbs are toasted and crisp.
  • Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob.
  • Lift the lamb onto a board and cut into pieces.
  • Serve with the veg in their sauce, boiled potatoes and a watercress salad.


Breast of lamb is one of the cheaper cuts, so if trying to keep costs down, just replace some of the wine with stock.