Mustard-crusted breast of lamb
Mustard-crusted breast of lamb
Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked
- Prep: 20 mins
Cook: 3 hrs - Serves 4
- Easy
Ingredients
- 1 tbsp vegetable oil
- 2 carrots, chopped
- 2 onions, chopped
- 1 garlic bulb, halved
- small bunch thyme
- 2 bay leaves
- 2 breasts of lamb, skin removed
- 1 bottle cheap white wine
- 4 tbsp English mustard
- 100g white breadcrumbs
- 1 tbsp olive oil
- boiled new potatoes and watercress salad, to serve
Breast of lamb
Any butcher that joints his own lamb
will be able to sell you breast, although
it’s not generally on display. This cut is
one of the fattiest, but cooked with
care and patience it rewards with
deliciously tender meat.
Whole breast will still have the rib
bones attached. These can be pulled
out once the meat is cooked or you can find boned and rolled (normally
stuffed with herbs) breast. Ask your
butcher to skin the joint to remove
the very top fatty layer of skin.
Method
-
Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
-
Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
-
Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.
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