Crumbed breast of lamb with watercress and roquefort salad
- October 2018
- Serves 4
- Hands-on time 50 min, oven time 2 hours 10-40 min, plus overnight pressing
”Breast of lamb is a cut that warrants greater appreciation. It does need long cooking to render out the fat but when cooked properly it has a delicate richness. This is a dish that goes down well in my pubs, especially with a good pint of pale ale” – Henry Harris
- 59.9g (23.5g saturated)
- 24.5g (10.5g sugars)
- 2 British lamb breasts, boned (ask for the bones)
- Vegetable oil for frying
- 2 onions, sliced
- 2 carrots, sliced
- 1 garlic bulb, halved horizontally
- A few fresh thyme sprigs
- A few fresh rosemary sprigs
- 200ml dry white wine
- 1 litre fresh chicken stock
- 4 tbsp dijon mustard
- 4-6 tbsp panko breadcrumbs
- Olive oil for drizzling
For the salad
- 150g watercress
- 2 shallots, sliced into rings
- 1 red chilli, deseeded and sliced
- 3 tbsp red wine vinegar
- Olive oil for drizzling
- 150g roquefort cheese
You’ll also need…
- Large, flameproof lidded casserole
- Heat the oven to 160°C/140°C fan/gas 3. Lay out each lamb breast and cut in half to make 4 smaller joints. Season well. Heat a large pan with a splash of oil, brown the lamb all over, one piece at a time, then set aside.
- Add the veg, garlic and herbs to the pan and cook over a medium heat for 10 minutes until softened. Pour in the white wine and simmer for 2 minutes. Transfer to the casserole, add the lamb and lamb bones (if using) and stock. Add water to cover.
- Bring to a simmer, then cover the casserole with the lid and transfer to the oven to cook for 1½-2 hours until the lamb is tender.
- Once cooked, carefully lift the lamb pieces from the cooking liquid and put skin-up on a tray lined with baking paper. Cover with a second sheet of baking paper and put another tray on top. Weigh down with tins or a heavy pan to press the meat as it cools. Once cool, transfer to the fridge and press overnight.
- Heat the oven to 180°C/160°C fan/gas 4. Slice each lamb piece in half again into 2 smaller fillets (you’ll have 8 lamb pieces in total). Put each piece flat on a roasting tray, skin-side up, brush well with dijon mustard, then sprinkle over the breadcrumbs. Drizzle with a little olive oil, then bake for 40 minutes until golden brown.
- While the lamb is cooking prepare the salad. Cut most of the thick stalks from the watercress bunch and put the leaves in a bowl. Add the shallots, chilli and vinegar with a pinch of salt. Drizzle over a little olive oil, mix the salad gently, then crumble the roquefort cheese over the top.
- Serve 2 pieces of lamb per person, with the salad on the side.
Buy lamb breasts from a butcher or online from donaldrussell.co.uk, farmison.com or farmdrop.com.
Freeze the lamb cooking liquid to use as stock for stews or ragùs.
Prepare the lamb, simmer and press it in the fridge
the day before.
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