Breast Of Lamb Sainte Menehould Food

BREAST OF LAMB SAINTE MENEHOULD

Steps:

• Place the lamb in an ovenproof dish, cutting it in half if necessary.
• Scatter the carrots, onions and herbs under and over the lamb.
• Pour the wine and water over, season well and cover.
• Bake at about 140 C for 2-1/2 to 3 hours, removing the dish from the oven to baste and turn the breast 2-3 times.
• When the meat is tender, take out of the oven and leave until cool enough to handle.
• Slip the rib bones out of the meat by tugging gently with your fingers.
• Press the boneless breast between 2 chopping boards or 2 flat plate with a weight on top.
• Leave in the fridge for a few hours or overnight.
• The next day, slice the cold, pressed breast meat into pieces two fingers wide and one finger long.
• Brush with a little mustard, dip in beaten egg and press firmly into the breadcrumbs so they are well coated.
• Arrange on a wire rack in a roasting tin.
• Brush with melted butter and place in the centre of a moderate oven, about 180°C.
• After 15 minutes turn on the oven grill or put the oven up to maximum heat.
• Get the lamb pieces very crisp on both sides, then serve with a sauce.
• Something like a salsa verde or tartar sauce goes over well.

MUSTARD-CRUSTED BREAST OF LAMB

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.