Braised Lamb or Mutton Breast

Name: Braised Lamb or Mutton Breast
Yield: Serves 4 as a starter
Cuisine: British
Ingredients: caper mustard vinaigrette or tartare sauce, to serve; caper mustard vinaigrette or tartare sauce, to serve; 500 ml water or lamb stock; 500 ml water or lamb stock; 1 tbsp red wine vinegar; 200 ml red wine; 1 half lamb breast, including the belly; salt and pepper; 50 g unsalted butter; 25 ml olive oil; 2–3 bay leaves; 2–3 rosemary sprigs; 1 garlic bulb, cut in half; 1 tbsp tomato puree; 2 carrots, diced; ½ head of celery, diced; salt and pepper; 2 white onions, peeled and diced

Preparation info

Serves
4
as a starter

Difficulty
Complex

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

Another classic dish, using the breast of the sheep, a part of the animal that is often overlooked. It gives a delicious flavour and melting texture, with the added bonus of being one of the cheapest cuts available.

Ingredients

50 g unsalted butter
25 ml olive oil
1 half lamb br

Europe
United Kingdom
Main course
Gluten-free
March
April
Spring

Method

In a large saucepan melt the butter and olive oil together. Season the lamb breast generously and seal on all sides until golden. Remove from the pan.

Add the vegetables to the pan, including the garlic bulb, and sauté until golden, about 20–25 minutes. Stir in the tomato purée, herbs, red wine and red wine vinegar. Put the lamb breast back into the pan and cover with the stock or water