- 1 tbsp vegetable oil
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic bulb, halved
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- small bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 bay leaf
- 2 breasts of lamb, skin removed
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1 bottle cheap white wine
- 4 tbsp English mustard
- 100g white breadcrumbs
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- boiled new potatoes and watercress salad, to serve
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
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.
Breast of lambAny 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.