No. 5 — Garlic & Herb | No. 6 Garlic, Rosemary & Mint | No. 17 Chimichurri
Roast Breast of Lamb, Sautéed Cherry Tomatoes, Lentils & Shallots
Roast Breast of Lamb, Sautéed Cherry Tomatoes, Lentils & Shallots
Lamb breast is a wonderful cut that is woefully underused at home. It's also supremely easy to cook, requiring searing in a pan and transferring to an oven. Nothing more. Ask your butcher to remove the skin for you. Never remove the fat; this has universes of flavour and keeps the lamb moist when cooking. This recipe takes the lamb to medium rare and is ready within 30 minutes. C'est tres bon.
Serves 4 | Takes about 30 minutes
Ingredients
- 1kg of best quality lamb breast
- Sublime Butter of your choice
- 4 cloves of garlic, sliced
- 300g cherry tomatoes
- 100g green lentils
- 2 large banana shallots, diced
- 500ml vegetable stock
- 100ml dry white wine
- Sea salt
- Cracked black pepper
- Rapeseed or olive oil
Method
- Preheat the oven to 220˚C, 425˚F or Gas Mark 7
- Use a sharp knife to make diamond shaped score marks in the fat side of the lamb breast. Be careful not to cut into the meat itself
- Season the lamb generously with salt and pepper
- Lay the lamb fat side down in a cold frying pan, then turn the heat on to medium to let the fat render. This takes a few minutes; you're aiming for a nice golden brown
- Once golden, turn the lamb over so it sits fat side up, and transfer to the oven to roast for 10 minutes
- Whilst the lamb is cooking, simmer the lentils in the vegetable stock for 8-10 minutes until tender but still with a little bite. Drain the lentils
- When the lamb is ready, remove from the oven, cover loosely in aluminium foil and leave to rest whilst you cook the tomatoes
- In a saucepan, gently fry the shallots for two minutes over medium heat in a very generous knob of your chosen Sublime Butter. Use a splash of rapeseed or olive oil too, as this prevents the butter from burning
- Add the cherry tomatoes and increase the heat to maximum – fry together for two minutes or until the tomatoes start to blister
- Add the lentils, and then the white wine
- Let the wine bubble and reduce to make a lovely sauce. Remove from the heat when done
- Season the vegetables as required
- Carve the lamb in 1cm slices and baste with melted Sublime Butter of your choice
- Serve on top of your mountain of tomatoes and lentils
