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!!
SHOPPING LIST
1 breast of lamb
2 carrots peeled and sliced
2 onions peeled and sliced
A couple of sprigs of thyme and rosemary
A good glass of white wine
A good glass of water
Salt and pepper
FOR THE CRISPY COATING
Good dollop of English mustard (love the word dollop)
2 beaten egg
Breadcrumbs to coat ( I use panko, available in the supermarket, but you don't have to)
METHOD
Place your lamb breast into an ovenproof dish
Scatter over the carrots, onions, herbs and pour in the water and wine
Season really well with salt and pepper
Cover tightly with tin foil
Place in a preheated oven 140c for 3 1/2 hours
You can remove from time to time and baste the meat
Leave to cool slightly, and remove the bones carefully
Place the lamb breast onto a baking sheet and place another baking sheet on top
Place something heavy on top ( tins of beans etc )
Leave to press, overnight if possible, but at least a few hours
NOW THIS IS THE BEST BIT!!
Slice the breast into fingers
Brush the slices with the mustard
Now dip them into the egg and then coat in the breadcrumbs
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
I just serve these with mustard mayonnaise or pickled gherkins
Once you have made these, trust me, you'll make them over and over again