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)
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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