- Serves: 2
- Cook Time: 3 hours 30 minutes
- Prep Time: 20 minutes plus chilling
- Effort: easy
For the lamb
- ½ bunches thyme, chopped
- ½ bunches rosemary, chopped
- 1 heads garlic, peeled and chopped
- rapeseed oil, to bind
- 1 breast of lamb, boned
- 1 litres chicken stock
- 1 onion, halved
- 2 sticks celery, chopped into 3cm pieces
- 1 mixed herb bouquet garni
- 25 g butter
For the mash
- 400 g jersey royal potatoes
- ½ bunches stalks fresh mint
- extra virgin rapeseed oil, to taste
For the mint sauce
- ½ bunches mint leaves, chopped
- 150 ml white wine vinegar
- 2 tsp muscovado sugar
1. For the lamb: mix the thyme, rosemary and garlic with enough oil to bind, then rub the mixture over the inside of the lamb breast. Roll the lamb up with the skin facing outwards and tie up with string.
2. Heat the chicken stock with the onion, celery and bouquet garni in a pan large enough to fit the lamb. Poach the lamb in the stock for 3 hours, or until tender. Allow to cool in the stock.
3. For the mash: boil the potatoes and mint stalks in a pan of salted water for 20 minutes, or until the potatoes are tender. Drain the potatoes, then mash with a little rapeseed oil and seasoning, until just crushed. Keep warm.
4. For the mint sauce : stir together the mint leaves, sugar and vinegar with a pinch of salt.
5. Lift the lamb out of the stock and slice into rounds. Heat the butter in a large frying pan and fry the lamb slices until golden and crispy on each side. Add a splash of the lamb cooking stock in the last minute of cooking.
6. Serve the lamb on the crushed potatoes drizzled with the mint sauce.
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