Crisp lamb breast with wild fennel recipe

Name: Crisp lamb breast with wild fennel recipe
Ingredients: 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

20 ingredients

9 steps

Ingredients

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

Directions

1

Firstly, put the breast of lamb in a suitable pot with all the vegetables and the aromatics.
2

Cover with the water or the stock and leave to simmer on top of the stove for between 1.5-2.5 hours.
3

Allow the lamb and the liquid to cool.
4

Once cold remove and sandwich between two heavy trays in a fridge overnight - this enables the meat to set flat.
5

The next day, remove the bones from the lamb, plus any excess fat and cut into fingers.
6

Dip in flour, egg and breadcrumbs and either deep or shallow fry until golden - alternatively you can bake it in the oven at 180C until golden.
7

To make the vinaigrette, whisk together the Dijon mustard, garlic, shallot and red wine vinegar, then slowly add the oil.
8

Now carefully separate the egg white from the soft yolk.
9

Tip the yolk into the dressing, chop up the whites quite finely and add these to the dressing.