Prep 15 mins
Cook 3 hrs 30 mins
This comes from real hero of mine as far as cooking is concerned: Hugh Fearnley-Whittingstall. He's all about sustainable farming, good quality food and making the most out of cheaper cuts of meat many of us have forgotten how to cook. Breast of lamb, at least in the UK, is a cheap cut but excellent if you know what to do with. Hugh says the original version of this comes from another British cooking great: Elizabeth David.
- 1 lamb breast
- 2 carrots, sliced
- 2 onions, sliced
- 1 sprig rosemary
- 1 sprig thyme
- 250 ml white wine
- 250 ml water
- salt and pepper, to taste
- 1 cup dried breadcrumbs, to coat
- 100 g butter, melted
- 2 eggs, beaten
- Dijon mustard or English mustard, to taste
- Place the lamb in an ovenproof dish, cutting it in half if necessary.
- Scatter the carrots, onions and herbs under and over the lamb.
- Pour the wine and water over, season well and cover.
- Bake at about 140 C for 2-1/2 to 3 hours, removing the dish from the oven to baste and turn the breast 2-3 times.
- When the meat is tender, take out of the oven and leave until cool enough to handle.
- Slip the rib bones out of the meat by tugging gently with your fingers.
- Press the boneless breast between 2 chopping boards or 2 flat plate with a weight on top.
- Leave in the fridge for a few hours or overnight.
- The next day, slice the cold, pressed breast meat into pieces two fingers wide and one finger long.
- Brush with a little mustard, dip in beaten egg and press firmly into the breadcrumbs so they are well coated.
- Arrange on a wire rack in a roasting tin.
- Brush with melted butter and place in the centre of a moderate oven, about 180°C.
- After 15 minutes turn on the oven grill or put the oven up to maximum heat.
- Get the lamb pieces very crisp on both sides, then serve with a sauce.
- Something like a salsa verde or tartar sauce goes over well.