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