BREAST OF LAMB SAINTE MENEHOULD
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.
Provided by Sackville
Categories Lamb/Sheep
Time 3h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 408, Fat 24.2, SaturatedFat 13.9, Cholesterol 159.2, Sodium 402.8, Carbohydrate 29.7, Fiber 2.8, Sugar 6.2, Protein 7.8
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
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 799 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.96 milligram of sodium
ROASTED LAMB BREAST
You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb
Time 2h55m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
- Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
- Remove lamb from oven and cut into four pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
- Bake lamb until meat is browned and edges are crispy, about 20 minutes.
- Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
- Serve lamb topped with parsley and vinegar sauce.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 7.7 g, Cholesterol 180.4 mg, Fat 45.3 g, Fiber 2.8 g, Protein 46.2 g, SaturatedFat 16.8 g, Sodium 1301.6 mg, Sugar 1.8 g
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