Fennel, watercress & pine nut salad
Marinating the fennel with an orange dressing gives this salad a delicious, fresh zing from Lesley Waters
Mustard-crusted breast of lamb
Serves 4
Easy
Prep:
Cook:
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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- 1 tbsp vegetable oil
- 2 carrotschopped
- 2 onionschopped
- 1 garlicbulb, halved
- small bunch thyme
- 2 bay leaves
- 2 breasts of lambskin removed
- 1 bottle cheap white wine
- 4 tbsp English mustard
- 100g white breadcrumbs
- 1 tbsp olive oil
- boiled new potatoesand watercress salad, to serve
Nutrition: per serving
- kcal799
- fat42g
- saturates18g
- carbs38g
- sugars16g
- fibre3g
- protein55g
- salt0.96glow
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.
