Spiced lamb breast with tarragon and vinegar dressing
Marinate the lamb breast for a few hours for maximum flavour. This lovely slow-cooked dish is served with roasted Jerusalem artichokes and a herby dressing.
Equipment and preparation: You will need a spice grinder for this recipe.
Ingredients
For the spiced lamb breast
- 6 bay leaves
- 2 tbsp garlic ±è´Ç·É»å±ð°ùÌý
- 2 tbsp coriander seedsÌý
- 1 tbsp cumin seedsÌý
- 2 tsp black pepperÌý
- 2 tbsp mustard powder
- 2 tbsp brown sugarÌý
- 2 lamb breast joint
For the artichokes
- 3 Jerusalem artichokesÌý
- 1 tbsp olive oilÌý
- 1 garlic clove, finely chopped
- 1 tbsp fresh thyme, chopped
For the tarragon and vinegar dressing
- 2 tbsp fresh tarragon, chopped
- 1 tbsp fresh parsley, chopped
- 2 tsp caster sugarÌý
- 200ml/7fl oz malt vinegarÌý
- 4 tbsp mayonnaiseÌý
- splash Worcestershire sauce, to taste
To serve
- mixed salad leaves
Method
To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl.
Rub the lamb all over with the marinade and set aside, covered for a few hours.ÌýPlace in the fridge if your kitchen is warm.
Preheat the oven to 160C/140C Fan/Gas 3.
Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours.Ìý
Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm.
To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters.
Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides.
Transfer to the oven to cook for 10–15 minutes.
To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaiseÌýand add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary.
Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes.