Now if you’ve never tried breast of lamb, you’re missing out! And if you’ve tried crispy breast of lamb! My word you are in for a treat with this recipe

Now it does take a bit of preparing, but believe me when I tell you that it’s well worth the wait

Also, watch your butchers face when you ask him for breast of lamb and you tell him about this recipe! You’ll be friends for life!!


1 breast of lamb

2 carrots peeled and sliced

2 onions peeled and sliced

A couple of sprigs of thyme and rosemary

A good glass of white wine

A good glass of water

Salt and pepper


Good dollop of English mustard (love the word dollop)

2 beaten egg

Breadcrumbs to coat ( I use panko, available in the supermarket, but you don’t have to)


Place your lamb breast into an ovenproof dish

Scatter over the carrots, onions, herbs and pour in the water and wine

Season really well with salt and pepper

Cover tightly with tin foil

Place in a preheated oven 140c for 3 1/2 hours

You can remove from time to time and baste the meat

Leave to cool slightly, and remove the bones carefully

Place the lamb breast onto a baking sheet and place another baking sheet on top

Place something heavy on top ( tins of beans etc )

Leave to press,  overnight if possible, but at least a few hours


Slice the breast into fingers

Brush the slices with the mustard

Now dip them into the egg and then coat in the breadcrumbs

Now you can put these into a hot oven to crisp up, but being an impatient lad! I heat my fryer to 170c and deep fry them for 3-4 minutes until golden

I just serve these with mustard mayonnaise or pickled gherkins

Once you have made these, trust me, you’ll make them over and over again


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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