Roast lamb breast with heirloom tomatoes and kale

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

By Pip Lacey
From Saturday Kitchen

  • 1 boneless lamb breast joint (approximately 800g/1lb 12oz), flat not rolled
  • 2 garlic cloves, sliced
  • 1 bunch rosemary, leaves picked
  • 1 bunch thyme, leaves picked
  • 3 Italian white onions, cut into quarters
  • 2 tsp harissa
  • 600g/1lb 5oz kale, roughly chopped
  • 50ml/2fl oz rice wine vinegar
  • 1 kg/2lb 4oz ripe heirloom tomatoes, cut into sixths
  • 1 bunch mint, leaves picked and chopped
  • 1 bunch parsley, leaves picked and chopped
  • 1 lemon, juice only
  • 250ml/9fl oz extra virgin olive oil
  • salt and freshly ground black pepper
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