Lamb flaps, also known as breast of lamb or belly of lamb, has never been a particularly popular cut of meat. Though it pales in popularity to leg of lamb or lamb chops, this cut is perfectly suited to being stuffed with various ingredients and roasted. Given how marbled lamb flaps tend to be, when they are roasted they literally ooze with flavorful fat. While the risk of overcooking other cuts of lamb is particularly high, lamb flaps -- because of their high fat content -- are ideally suited for long, slow roasts.
Step 1
Preheat the oven to 375 degrees Fahrenheit.
Step 2
Heat 1 tbsp. of olive oil in an iron skillet or sauté pan over medium heat.
Step 3
Add the chopped onions and garlic and sauté until the onions are soft and translucent.
Step 4
Pour the cooked onions and garlic into a mixing bowl and allow them to cool for 10 minutes.
Step 5
Combine 2 tbsp. of all-purpose flour, bread crumbs, mint leaves and feta, along with the onions and garlic. This will be the stuffing for the lamb flaps.
Step 6
Lay the lamb flaps, fat or skin side down, on a meat-safe cutting board.
Step 7
Spoon the stuffing across the length of the lamb flap.
Step 8
Carefully roll the lamb flaps into a log. Don't be overly concerned if the stuffing oozes out.
Step 9
Heat another tablespoon of olive oil in a clean, oven-safe skillet under high heat.
Step 10
Lay the rolled lamb flaps into the skillet and brown on all sides for 10 minutes.
Step 11
Place the skillet into the oven and roast for 35 minutes.
Step 12
Remove promptly and allow the lamb flaps to rest for 15 minutes.
Step 13
Slice the lamb flaps and serve with currant or raspberry jam.
Things You'll Need
- 1 lb. lamb flaps
- 2 tbsp. olive oil
- 1 saucepan or skillet
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 mixing bowl
- 2 tsp. all-purpose flour
- 1 cup bread crumbs
- 3 tbsp. mint leaves, chopped
- ½ cup feta, crumbled
- 1 tbsp. currant or raspberry jam
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