Rosemary roast lamb with Provençal panzanella
Serves: 4-6
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Rosemary roast lamb with Provençal panzanella
Recipe by Sarah Cook
Lamb breast is a lovely, juicy cut – packed full of flavour and a great weekend option. It’s also half the price of a boneless lamb shoulder.
Serves: 4-6
Prep time: 30 minsTotal time: 
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Nutritional information (1 of 4 portions)
Calories
746Kcal
Fat
40gr
Saturates
15gr
Carbs
34gr
Sugars
12gr
Fibre
9gr
Protein
58gr
Salt
1.9gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 1 boneless lamb breast joint (about 1kg)
- 3 garlic cloves, crushed
- 3 tinned anchovy fillets, finely chopped
- 2 sprigs rosemary, finely chopped
- zest of ½ a lemon
For the Provençal panzanella
- 4 mixed peppers, deseeded
- 1 large courgette, trimmed
- 1 aubergine, trimmed
- 3 large vine tomatoes, cored
- 2 ½ tbsp olive oil
- 200g ciabatta, sliced about 2cm thick
- 1 garlic clove, halved
- 75g pitted green olives
- ½ x 30g pack basil
Step by step
Get ahead
For extra flavour, prepare and re-roll the lamb joint the day before. Cover and chill overnight.
- Preheat the oven to 160°C, fan 140°C, gas 3. Remove the bindings from the lamb breast and unroll. Put the garlic, anchovy, rosemary and lemon zest in a pestle and mortar and crush to a paste. Spread across the surface of the lamb and then re-roll and tie again. Put in a roasting tin with 200ml hot water and cover with foil. Slow-roast for 2 hours.
- Roughly chop the peppers, courgette, aubergine and tomatoes and add to a large baking tray. Drizzle over 2 tablespoons of oil and season well. Put the ciabatta slices on another baking tray, drizzle with the remaining oil and set both trays aside.
- When the lamb has had its initial 2 hours, remove from the oven and increase the oven temperature to 200°C, fan 180°C, gas 6. Transfer the lamb to the tray with the vegetables and roast for a further 30 minutes.
- Meanwhile, bake the ciabatta slices for 10 minutes, or until golden. Remove from the oven and leave until cool enough to handle, then rub with the garlic and tear into chunky pieces.
- Remove the lamb and vegetables from the oven and place the lamb on a board to rest for 5-10 minutes. Meanwhile, stir the crispy ciabatta and olives through the vegetables and set aside while the lamb is resting as you want the bread to start soaking up the vegetable juices.
- Transfer the vegetables to a serving platter and scatter over the basil. Carve the lamb into slices and serve on top of the vegetables.
