Crumbed breast of lamb with watercress and roquefort salad

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve 2 pieces of lamb per person, with the salad on the side.