CRISPY LAMB BREAST WITH BROAD BEANS, CHILLI & MARJORAM
Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs
Provided by Tom Kerridge
Time 5h15m
Number Of Ingredients 15
Steps:
- Heat oven to 140C/120C fan/gas 1. Put the lamb on a chopping board. In a small bowl, mix the garlic, 1 tbsp flaky salt, rosemary and mustard into a paste. Rub on the inside of each lamb breast. Next, stack the breasts on top of each other and roll up the longest side into a sausage shape. Use the butchers string to tie knots along the length of the lamb.
- In a large, round casserole dish, heat the duck fat. When it reaches 100C on a cooking thermometer, add the lamb (you may need to curl it into the dish). Put the lid on, then cook in the oven for 4 hrs until tender. Remove the dish and leave to cool. Once the fat is cool enough, remove the lamb using two slotted spoons. Reserve the cooled fat as you will need 1 tbsp tomorrow, and save the rest to make roasties. Lay the lamb roll on some cling film, then roll as tight as you can. Chill on a baking tray in the fridge overnight.
- The next day, heat oven to 180C/ 160C fan/gas 4. Remove the cling film and string, and slice into 6-8 equal portions. On a plate, mix the flour and polenta, and season well. Dip each portion into the mixture. Meanwhile, heat 1 tbsp of duck fat in an ovenproof frying pan.
- When the pan is hot, add the lamb. Seal each side for 2-3 mins until you get a golden, crispy crust. Sear the sides, then transfer the pan to the oven for 8 mins or until it's hot in the middle. Remove from the oven and put the lamb on a plate loosely covered with foil.
- Carefully put the pan back on the hob - you should have a good layer of lamb fat. Add your butter then, once foaming, add the shallots, broad beans and chilli. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy lamb breast and reduced lamb stock.
Nutrition Facts : Calories 539 calories, Fat 46 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 2.3 milligram of sodium
CRISPY MONGOLIAN LAMB
Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two
Provided by Good Food team
Categories Dinner, Main course
Time 4h
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
- When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
- Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.
Nutrition Facts : Calories 643 calories, Fat 36 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 20 grams sugar, Protein 54 grams protein, Sodium 5.3 milligram of sodium
ROAST BEST END OF HIGHGROVE LAMB AND FAVA BEANS WITH MINT AND MARJORAM
Inspired by French tradition, this rack of lamb is encrusted with a mixture of Dijon mustard, breadcrumbs, parsley, thyme, and rosemary. It's served family style on a bed of minted fava beans.
Provided by Martha Stewart
Categories Lamb Recipes
Number Of Ingredients 14
Steps:
- Combine breadcrumbs, 1 teaspoon mustard, parsley, thyme, rosemary, and 1 tablespoon olive oil in a small bowl. Mix well with a fork; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Preheat oven to 375 degrees. In a large skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Sprinkle lamb with 1 teaspoon salt and 1/2 teaspoon pepper; place in pan, and sear on all sides, 4 to 5 minutes total, reducing heat if oil begins to smoke. Transfer lamb to a small roasting pan, reserving skillet with oil.
- Brush lamb with remaining 2 tablespoons mustard; press breadcrumb mixture on all sides until completely covered. Roast in oven 35 to 40 minutes, or until a meat thermometer inserted into thickest part registers 155 degrees. Remove from oven; let rest 5 minutes before serving.
- While lamb is cooking, heat reserved skillet with oil over medium heat. Add shallots, and saute until they begin to soften, about 30 seconds. Add fava beans, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook until beans are tender, about 3 minutes.
- Just before serving, stir in mint, marjoram, and lemon juice. Serve bean mixture as a bed for the lamb on a serving platter.
MUSTARD-CRUSTED BREAST OF LAMB
Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h20m
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 799 calories, Fat 42 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 55 grams protein, Sodium 0.96 milligram of sodium
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