Breast of Lamb

Serving Size100 g
per serve% RI*
Energy1201 kj14%
287 kcal
Fat25.00g36%
Saturated Fat12.000g60%
Carbohydrates0.50g0%
Sugar0.50g1%
Fibre0.5g
Protein16.00g32%
Salt0.00g0%

Cooking Idea

Ingredients
1 tbsp vegetable oil
1 large carrot, chopped
2 onions, chopped
1 garlic bulb, halved
small bunch thyme
3 bay leaves
2 breast of lamb, skin removed
1 bottle of cheap white wine
4 tbsp English mustard
100g white breadcrumbs
1 tbsp olive oil
boiled new potatoes and watercress salad, to serve

Method

STEP 1
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.

STEP 2
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.

STEP 3
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.