Breast of Lamb Sainte Menehould

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READY IN: 3hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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