Name: Mustard-crusted breast of lamb
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: British
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

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Mustard-crusted breast of lamb

Mustard-crusted breast of lamb

Barney Desmazery

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Serves 4

Easy

Prep: 20 mins

Cook: 3 hrs

A star rating of 3.9 out of 5.10 ratingsRate

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Breast of lamb is a forgotten cut, which means it's great value, as well as deliciously tender when slow-cooked

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A star rating of 4.4 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal799
fat42g
saturates18g
carbs38g
sugars16g
fibre3g
protein55g
salt0.96g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

BREAST OF LAMB

Any butcher that joints his own lamb will be able to sell you breast, although it’s not generally on display. This cut is one of the fattiest, but cooked with care and patience it rewards with deliciously tender meat. Whole breast will still have the rib bones attached. These can be pulled out once the meat is cooked or you can find boned and rolled (normally stuffed with herbs) breast. Ask your butcher to skin the joint to remove the very top fatty layer of skin.

Recipe from Good Food magazine, March 2010

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A star rating of 3.9 out of 5.10 ratings

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