Fatty, delicious lamb breast prepared in a classic way with sweet onions and salted anchovies.
The breast or belly, of lamb is without doubt one of the most flavoursome parts of the beast. The interwoven layers of fat and flesh make for a perfect joint to braise or slow roast. Here, in this setting it is simplicity that takes control, with the rolled belly finding its home in a pot of sweet, soft onions, anchovies, wine and a splash of stock. They need a long, slow cook for all the flesh and fat to reach the point where it begins to yield, and when it does you are left with a wonderfully flavoursome, melting mouthful. Some boiled new potatoes and a green salad might make the perfect side.
Rolled Lamb breast, braised w/ onions & anchovies
- Pre-heat the oven to 140°C.
- Season the lamb breast well with sea salt.
- Set a casserole dish over a high heat and add 1 tablespoon of olive oil. Then carefully lay the lamb breast in the dish and brown on all sides.
- Once lovely and golden, remove the breast from the dish and leave to one side. Reduce the heat and add the onions, garlic and bay leaves. Season with a little sea salt and cover with a lid. Cook on a medium to low heat, stirring regularly, for 8-10 minutes, until the onions are soft and sweet and releasing their juice.
- Return the lamb breast to the pan and add the white wine, stock and anchovies. Cover with a lid and transfer to the oven for 2 ½ – 3 hours.
- Remove from the oven and test the lamb by inserting a small sharp knife into the middle of the breast. If you are able to pierce the breast, with little resistance, then the meat is cooked.
- The lamb will have released a lot of fat, so using a large spoon or ladle, skim the fat from the top of the liquid.
- Remove the breast from the pot and place on a chopping board and allow to cool slightly.
- Meanwhile, return to the casserole to the heat and simmer for 10-15 minutes over a low heat to reduce the liquid slightly. Add a splash of white wine vinegar and taste for seasoning, adjusting as necessary.
- Cut the string from the rolled breast and then carve the meat into approximately 1 cm discs. Plate and then spoon the onions and sauce over the top.