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Crispy Lamb Breast

Now if you've never tried breast of lamb, you're missing out! And if you've tried crispy breast of lamb! My word you are in for a treat with this recipe

Now it does take a bit of preparing, but believe me when I tell you that it's well worth the wait

Also, watch your butchers face when you ask him for breast of lamb and you tell him about this recipe! You'll be friends for life!!


  1. 1 breast of lamb

  2. 2 carrots peeled and sliced

  3. 2 onions peeled and sliced

  4. A couple of sprigs of thyme and rosemary

  5. A good glass of white wine

  6. A good glass of water

  7. Salt and pepper


  1. Good dollop of English mustard (love the word dollop)

  2. 2 beaten egg

  3. Breadcrumbs to coat ( I use panko, available in the supermarket, but you don't have to)


  1. Place your lamb breast into an ovenproof dish

  2. Scatter over the carrots, onions, herbs and pour in the water and wine

  3. Season really well with salt and pepper

  4. Cover tightly with tin foil

  5. Place in a preheated oven 140c for 3 1/2 hours

  6. You can remove from time to time and baste the meat

  7. Leave to cool slightly, and remove the bones carefully

  8. Place the lamb breast onto a baking sheet and place another baking sheet on top

  9. Place something heavy on top ( tins of beans etc )

  10. Leave to press, overnight if possible, but at least a few hours


  1. Slice the breast into fingers

  2. Brush the slices with the mustard

  3. Now dip them into the egg and then coat in the breadcrumbs

  4. Now you can put these into a hot oven to crisp up, but being an impatient lad! I heat my fryer to 170c and deep fry them for 3-4 minutes until golden

  5. I just serve these with mustard mayonnaise or pickled gherkins

  6. Once you have made these, trust me, you'll make them over and over again

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