BREAST OF LAMB FINGERS
INGREDIENTS
• 1 breast of traditionally bred and fed lamb
• 2 carrots sliced
• 2 onions sliced
• A sprig of rosemary, thyme or both
• 1 large glass of white wine
• 1 large glass of water
• Sea salt and freshly ground black pepper
TO FINISH
• Dijon mustard
• 2 eggs beaten
• A handful each of pecans and walnuts crushed to crumbs in a food processor or if not available bashed in a clean tea towel until crumbs are formed.
• Some melted butter( about 100g)
METHOD
1. Place the breast of lamb in an ovenproof dish or casserole, cut in half if necessary to fit, with the carrots, onions and herbs scattered under and over it.
2. Pour the wine and water over, season well with salt and pepper and cover the dish with foil( or its lid)
3. Bake in a low oven( 140 ° C / Gas Mark 1) for 3 – 3.5 hours, removing the dish from the oven to turn and baste the breast 2 or 3 times, until the meat is completely tender.
4. Remove from the oven and leave until cool enough to handle, then slip the rib bones out of the meat by tugging and wiggling with your fingers.
5. Press the boneless breast between 2 chopping boards, or 2 flat plates, with a weight on top( a few full jam jars or large tomato tins will do).
6. Leave in a cool larder or the fridge for a couple of hours or overnight.
7. To finish the dish, slice the cold, pressed breast meat into finger-width, fingerlength slices.
8. Brush the slices with a little mustard, dip them in the beaten egg, and press firmly into a bowl of crumbed nuts so they are well coated.
9. Arrange on a wire rack in a roasting tin, brush with the melted butter and place in the centre if a moderate oven( 180 ° C / Gas Mark 4).
10. After 15 minutes, they should be donethey will look and be crispy and golden brown when they are.
TO SERVE
Serve on hot plate, to waiting guests, with a piquant sauce, such as tartare, salsa verde or a dijon vinigarette.
For a main course serve with a dressed green salad and potatoes of your choice depending on the season. wirrallife. com 31