Rolled lamb breast with Jersey royals and mint sauce

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By: Tristan Welch From: Market Kitchen

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This recipe is classed as easy

Rating 2.58 / 5 (36 votes)

Prep time:
20 min, plus chilling
Cook time:
3 hrs 30 min
Serves:
2

Tristan Welch demonstrates a clever way to turn this cheap cut of lamb into a classy dinner

Method

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.

Ingredients

For the lamb

For the mash

For the mint sauce

  • ½ bunches mint leaves, chopped
  • 150 ml white wine vinegar
  • 2 tsp muscovado sugar

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Latest Comment

 


Dungie Dungie  Posted 09 Jul 2010 7:46 PM
 

Just made this and eaten it and its absolutely delicious!!

I found you need alot more than 1 litre of stock though and instead of rapeseed oil i dressed the Jersey Royals in lemon infused Extra Virgin Olive Oil which along with the mint sauce help to cut the richness of the lamb.

The lamb itself was soft, tender and full of flavour.

Cheap and with a little patience a glorious dish.

Dungie Dungie  Posted 09 Jul 2010 7:45 PM