lamb breast gordon ramsay recipe Why Lamb Breast Works So Well Lamb breast has a lot of connective tissue and fat. Quick cooking leaves it tough, but a long braise melts both into a tender, glossy result. It also costs far less than a rack or leg, so it suits a Sunday roast without a big bill. Ingredients (Serves 4–6) 1 boneless lamb breast, about 1–1.2 kg (2.2–2.6 lb) 200 g spinach, 2 garlic cloves, 40 g toasted pine nuts 1 tsp sumac, salt and black pepper 2 tbsp olive oil 1 onion, 1 carrot, 3 garlic cloves 150 ml dry white wine 500 ml lamb or chicken stock Rosemary and thyme sprigs Optional: lemon zest Method Prep (Steps 1–3): Trim thick surface fat and score the skin lightly. Season both sides with salt, pepper and sumac. Sumac adds a lemony lift that suits lamb. Stuff and roll (Steps 4–6): Sauté the spinach with garlic until the moisture cooks off, then stir in the pine nuts. Cooking the spinach in a pan gives more flavour than steaming it. Spread it over the lamb, roll tightly a...