Crisp lamb breast with wild fennel recipe
by Matt Tebbutt | 0 comments | Print recipeTweet
A crisp, tender lamb dish, served with a homemade vinaigrette made from wild fennel, vinegar, shallots, mustard, garlic and soft boiled egg.
At a glance
- Cuisine English
- Recipe Type Main
- Difficulty Easy
- Preparation time 25 mins
- Cooking time 160 mins
- Serves 4 people
- 1 lamb's breast, roughly 1-2kg
- 1 onion cut in half
- 2 carrots left whole
- 1 leek left whole
- 1 cup celery sticks
- 1 cup bay leaves
- 1 head of garlic cut in half
- 3 rosemary sticks
- 1 cup cold water or lamb stock to cover
- 100 g (3.5oz) plain flour
- 2 beaten eggs
- 200 g (7.1oz) breadcrumbs
- 4 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove crushed
- 1 shallot finely diced
- 1 pinch salt and white pepper
- 1 soft boiled egg cooked for about 6 mins and then cooled rapidly
- 1 tbsp finely chopped wild fennel fronds or fresh dill
- Firstly, put the breast of lamb in a suitable pot with all the vegetables and the aromatics.
- Cover with the water or the stock and leave to simmer on top of the stove for between 1.5-2.5 hours.
- Allow the lamb and the liquid to cool. Once cold remove and sandwich between two heavy trays in a fridge overnight - this enables the meat to set flat.
- The next day, remove the bones from the lamb, plus any excess fat and cut into fingers.
- Dip in flour, egg and breadcrumbs and either deep or shallow fry until golden - alternatively you can bake it in the oven at 180°C until golden.
- To make the vinaigrette, whisk together the Dijon mustard, garlic, shallot and red wine vinegar, then slowly add the oil. Now carefully separate the egg white from the soft yolk. Tip the yolk into the dressing, chop up the whites quite finely and add these to the dressing.
Recipe provided by Welsh Lamb.
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