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Grandma Pat’s rolled lamb breast with dauphinoise potatoes

Guest chef recipe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6–8

By Poppy O’Toole
From Saturday Kitchen

Ingredients

For the lamb

  • 1.2kg/2lb 10oz boned and rolled lamb breast
  • 170g/6oz sage and onion stuffing mixture
  • 2 tbsp olive oil, for drizzling
  • salt and freshly ground black pepper

Suggestions

For the Lamb

Boned and Rolled Lamb Breast: Instead of lamb breast, you can use boneless lamb shoulder. It has a similar texture and flavor.
Sage and Onion Stuffing Mixture: Replace this with a combination of fresh sage leaves, minced onion, and a pinch of dried thyme. Sauté the onion and sage in olive oil until fragrant.
Olive Oil for Drizzling: Stick with the olive oil; it adds a lovely richness.
Salt and Freshly Ground Black Pepper: These remain unchanged.

For the dauphinoise potatoes

  • 2.5kg/5lb 8oz Maris Piper potatoes, peeled and thinly sliced
  • 2 tbsp olive oil
  • 2 onions, thinly sliced
  • 1 litre–2 litres/1¾ pints–3½ pints double cream
  • 4 garlic cloves, sliced
  • 3 thyme sprigs
  • 3 rosemary sprigs
  • 1 bay leaf
  • pinch white pepper
  • pinch ground nutmeg
  • pinch salt

For the Dauphinoise Potatoes:

Maris Piper Potatoes: You can swap these with Yukon Gold potatoes or russet potatoes. They both have a creamy texture.
Olive Oil: Keep using olive oil for a light flavor.
Onions: Thinly sliced leeks work well as a substitute for onions.
Double Cream: To lighten it up a bit, use a combination of half-and-half or whole milk with a touch of heavy cream.
Garlic Cloves: No need to change this; garlic is essential.
Thyme and Rosemary Sprigs: Fresh parsley or chives can replace these herbs.
Bay Leaf: Keep the bay leaf for its aromatic quality.
White Pepper and Ground Nutmeg: These spices remain the same.
Salt: Adjust to taste.

For the spring greens

  • 2 tbsp olive oil
  • 200g/7oz cherry tomatoes
  • 2 garlic cloves, thinly sliced
  • 50g/1¾oz balsamic vinegar
  • 500g/1lb 2oz spring greens, chopped
  • salt and freshly ground black pepper

For the Spring Greens:

Olive Oil: Continue using olive oil.
Cherry Tomatoes: Swap these with sliced red bell peppers for a burst of color and sweetness.
Garlic Cloves: Garlic is great; no changes here.
Balsamic Vinegar: Replace with red wine vinegar or apple cider vinegar.
Spring Greens: Use kale, Swiss chard, or spinach as a substitute.
Salt and Freshly Ground Black Pepper: These stay the same.

For the red wine sauce

  • 2 tbsp olive oil
  • 2 banana shallots, finely chopped
  • 2 garlic cloves, crushed
  • 2 thyme sprigs
  • 750ml/1¼ pint red wine
  • 450ml/16fl oz beef stock
  • 1 tbsp caster sugar
  • 50g/1¾oz butter
  • 1 tbsp capers, chopped

For the Red Wine Sauce:

Olive Oil: Keep using olive oil.
Banana Shallots: Regular yellow onions work well here.
Garlic Cloves: Garlic is essential; no alterations.
Thyme Sprigs: Fresh rosemary or oregano can be used.
Red Wine: Stick with the red wine; it’s the star of the sauce.
Beef Stock: Swap with vegetable stock or mushroom stock for a vegetarian version.
Caster Sugar: Use honey or maple syrup as a natural sweetener.
Butter: For a dairy-free option, use coconut oil or vegan butter.
Capers: These tangy little gems remain unchanged.

Method

  1. To make the lamb, preheat the oven to 190C/170C Fan/Gas 5.

  2. Unroll the lamb breast and remove a third of the tough lamb skin from one end of the breast so it does not go tough in the centre.

  3. Make the stuffing according to packet instructions but do not bake it.

  4. Flip over the lamb and spread the stuffing all over. On the side with the skin removed, start to roll the lamb back up and tie with kitchen string. Drizzle with olive oil and season generously with salt and pepper. Transfer to a roasting tin and roast in the oven for 2½ hours.

  5. To make the dauphinoise potatoes, place the sliced potatoes in water so they don’t brown. Preheat the oven to 160C/140C Fan/Gas 2½.

  6. Heat the olive oil in a large saucepan and gently fry the onions until softened. Add the double cream, garlic, thyme, rosemary, bay leaf, white pepper and nutmeg. Season with plenty of salt. Cook until thickened slightly, then take off the heat and remove the herbs. Drain the potatoes and add them to the cream and stir to coat.

  7. Either tip the mixture into a baking tray or layer the potatoes neatly in the tray, just slightly overlapping. Season with salt and a little of the cream in between the layers. Once all the potatoes are used up, pour over the remaining cream. Place baking paper on top and cook in the oven for 40 minutes.

  8. Remove the baking paper and cook for a further 20–30 minutes until golden on top.

  9. Meanwhile, to make the spring greens, heat the olive oil in a saucepan and fry the cherry tomatoes and garlic. Season with salt and pepper. Add the balsamic vinegar followed by the spring greens. Fry until the greens have just wilted.

  10. To make the red wine sauce, place the shallots, garlic, thyme and red wine in a saucepan and cook until reduced by half. Add the beef stock and sugar and reduce to approximately 400ml/14fl oz sauce. Whisk in the cold butter and chopped capers.

  11. Place the cooked greens onto a large serving platter, carve the lamb and place on top. Serve the potatoes and gravy on the side, family style.

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