Breast of Lamb with a Mustard and Herb Crust

Name: Breast of Lamb with a Mustard and Herb Crust
Yield: Serves 4
Ingredients: A few fresh sage leaves; 1 sprig of fresh rosemary; 2 carrots, diced; 1 onion, diced; 1 sprig of fresh thyme; A few lamb bones (optional); ½ leek, diced; 1 garlic clove, crushed; 50 g (2 oz) unsalted butter; 1.2–1.75 litres (2–3 pints) Chicken Stock; 1 teaspoon chopped mixed thyme, sage and rosemary; 2 celery sticks, diced; 150 ml (5 fl oz) (double) cream; 2–4 teaspoons Dijon or grain mustard; 4 portions of lamb breast, rolled and tied; 2 tablespoons lamb fat or cooking oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

More Rhodes Around Britain

By Gary Rhodes

Published 1995

About

Breast of lamb is a cut of meat taken from the belly. It’s quite cheap and is packed with flavour. When buying lamb breasts, make sure the lamb has been skinned, boned and any excess fat has been removed. One breast will give you enough for two portions. Once cut in two, roll the lamb lengthways and tie tightly. Lamb breasts are usually roasted or cut into chunks and braised. This dish holds several cooking methods: frying, braising and grilling. It’s braised in a stock and can be cooked a