Herb Stuffed Rolled Lamb Breast
Ingredients 800g lamb breast, unrolled 2 tbsp Dijon mustard ½ a small bunch flat-leaf parsley, finely chopped ½ a small bunch chives, finely chopped ½ a small b
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Cooking tools:
- Dutch oven
- Pastry brush
- Butcher's twine
- Kitchen scale
- Chef's knife
- Cutting board
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Plate
- Ladle
- Spoon
- Aluminum foil
Ingredients
- 800g lamb breast, unrolled
- 2 tbsp Dijon mustard
- ½ a small bunch flat-leaf parsley, finely chopped
- ½ a small bunch chives, finely chopped
- ½ a small bunch mint, plus extra to serve, both finely chopped
- 1 tbsp vegetable oil
- 2 onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 250ml white wine
- 250ml chicken stock
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