Lamb breast is an amazingly cheap cut, dead easy to cook, with an intense ‘lamby’ taste (well, it is lamb, after all!). A 500g piece, rolled and tied, is enough to feed four people – that works out at about £1.25 per person. All you need to do to cook it is bung it in a slow cooker or casserole dish with a flavouring stock, leave it for a few hours, then carve into thick slices.
I served this with Spanish stove-top potatoes. Easy peasy to cook: peel some spuds, cut into chunks, par-boil in a saucepan of water and drain. Add a few glugs of olive oil to a frying pan, throw in the par-boiled potatoes and cook until on their way to turning golden. Next, slice up some fresh chorizo sausages into chunks, add to the frying pan. Chop a lemon into chunks and throw this in too. Cook for 10-12 mins, taking care not to burn (I didn’t take enough care, as you can see), then serve as an accompaniment to lamb or pork.
For the lamb
1 rolled and tied breast of lamb, weighing approx. 500g
1 tbsp olive oil
300ml chicken stock
Handful of garlic cloves, peeled and chopped
6-8 whole anchovies, chopped
Leave from a couple of branches of fresh rosemary, chopped
1. Heat the oil in a large frying pan. Brown the lamb all over for a few minutes, to get the skin golden and crispy.
2. Add the lamb and the rest of the ingredients to a slow cooker or casserole dish. If using a slow cooker, cook on LOW for 4 hours, until the lamb is very tender when you pierce with a sharp knife. If using a slow cooker, make sure it has a tight-fitting lid and cook for 2-3 hours in the oven pre-heated to 150C/Gas 2.
3. When the lamb is cooked, remove from the cooking liquid and transfer to a plate. Reserve the liquid. Skim off any fat (there’s quite a lot) and transfer to a small saucepan. Reduce to make a gravy to your desired consistency.
4. Remove the string from the lamb and carve into thick slices.
5. Serve with the chorizo-lemon-potatoes.