Crispy Lamb Breast With Broad Beans Chilli Marjoram Recipes

Steps:

• Heat oven to 140C/120C fan/gas 1. Put the lamb on a chopping board. In a small bowl, mix the garlic, 1 tbsp flaky salt, rosemary and mustard into a paste. Rub on the inside of each lamb breast. Next, stack the breasts on top of each other and roll up the longest side into a sausage shape. Use the butchers string to tie knots along the length of the lamb.
• In a large, round casserole dish, heat the duck fat. When it reaches 100C on a cooking thermometer, add the lamb (you may need to curl it into the dish). Put the lid on, then cook in the oven for 4 hrs until tender. Remove the dish and leave to cool. Once the fat is cool enough, remove the lamb using two slotted spoons. Reserve the cooled fat as you will need 1 tbsp tomorrow, and save the rest to make roasties. Lay the lamb roll on some cling film, then roll as tight as you can. Chill on a baking tray in the fridge overnight.
• The next day, heat oven to 180C/ 160C fan/gas 4. Remove the cling film and string, and slice into 6-8 equal portions. On a plate, mix the flour and polenta, and season well. Dip each portion into the mixture. Meanwhile, heat 1 tbsp of duck fat in an ovenproof frying pan.
• When the pan is hot, add the lamb. Seal each side for 2-3 mins until you get a golden, crispy crust. Sear the sides, then transfer the pan to the oven for 8 mins or until it's hot in the middle. Remove from the oven and put the lamb on a plate loosely covered with foil.
• Carefully put the pan back on the hob - you should have a good layer of lamb fat. Add your butter then, once foaming, add the shallots, broad beans and chilli. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy lamb breast and reduced lamb stock.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
• Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
• Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
• Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
• Remove lamb from oven and cut into four pieces.
• Increase oven temperature to 450 degrees F (230 degrees C).
• Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
• Bake lamb until meat is browned and edges are crispy, about 20 minutes.
• Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
• Serve lamb topped with parsley and vinegar sauce.

Steps:

• In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
• Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
• Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
• Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
• When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
• Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

Steps:

• Combine breadcrumbs, 1 teaspoon mustard, parsley, thyme, rosemary, and 1 tablespoon olive oil in a small bowl. Mix well with a fork; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Preheat oven to 375 degrees. In a large skillet, heat 1 1/2 tablespoons olive oil over medium-high heat. Sprinkle lamb with 1 teaspoon salt and 1/2 teaspoon pepper; place in pan, and sear on all sides, 4 to 5 minutes total, reducing heat if oil begins to smoke. Transfer lamb to a small roasting pan, reserving skillet with oil.
• Brush lamb with remaining 2 tablespoons mustard; press breadcrumb mixture on all sides until completely covered. Roast in oven 35 to 40 minutes, or until a meat thermometer inserted into thickest part registers 155 degrees. Remove from oven; let rest 5 minutes before serving.
• While lamb is cooking, heat reserved skillet with oil over medium heat. Add shallots, and saute until they begin to soften, about 30 seconds. Add fava beans, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover; cook until beans are tender, about 3 minutes.
• Just before serving, stir in mint, marjoram, and lemon juice. Serve bean mixture as a bed for the lamb on a serving platter.

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
• Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
• Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.