MUSTARD-CRUSTED BREAST OF LAMB

Mustard-crusted breast of lamb image

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

Time 3h20m

Number Of Ingredients 12

Ingredients

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

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