- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 799
- Fat Content: 42g
- Saturated Fat Content: 18g
- Carbohydrate Content: 38g
- Sugar Content: 16g
- Fiber Content: 3g
- Protein Content: 55g
- Sodium Content: 0.96g
Mustard-crusted breast of lamb
- vegetable-oil - 1 tbsp vegetable oil
- carrot - 2 carrots, chopped
- onion - 2 onions, chopped
- garlic - 1 garlic bulb, halved
- thyme - small bunch thyme
- bay-leaf - 2 bay leaves
- lamb - 2 breasts of lamb, skin removed
- white-wine - 1 bottle cheap white wine
- english-mustard - 4 tbsp English mustard
- breadcrumb - 100g white breadcrumbs
- olive-oil - 1 tbsp olive oil
- potato - boiled new potatoes and watercress salad, to serve
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2 1/2 hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.
- Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.
- Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.
Cheap cut recipe for 4 people, takes only 20 mins; recipe has vegetable oil, carrot, onion, garlic, thyme, bay leaf, lamb, white wine, english mustard, breadcrumb, olive oil and potato.