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Posts Tagged ‘Lamb breast’

Herb-Stuffed Lamb Breast with Onion Gravy

Posted in Food, Gluten-free, Lamb, tagged , , , , , , , , , , on 30 July 2023| Leave a Comment »

Lamb breast is a favourite cut for slow-cooking. It is melt in the mouth by the time it’s done and the onion gravy with this dish makes itself. We served with boiled new potatoes, steamed asparagus and roasted carrots on a cool and rainy Spring evening. It has taken us a while to post this as we thought we missed the seasonal boat but actually the weather in Ireland has been so bad that this would be perfect right now!

Wine Suggestion: This dish suits a good Cabernet Sauvignon and without spending the earth (and you can) the bargain of the moment is Parker Coonawarra Estate’s Cool Climate Cab. It hits the spot so well. Genuinely fresh because of Coonawarra’s proximity to the cold Antarctic winds hitting the coast, which combines with the Terra Rossa Soils, this wine has power and poise in equal measure. Freshness to cut through little bit of fattiness and poise to carry through the whole meal.

Herb-stuffed lamb breast with onion gravy – serves 4

  • 800g lamb breast (we had to get two small ones which worked perfectly too)
  • 2 tbsp Dijon mustard
  • a handful of flat-leaf parsley, finely chopped
  • a handful of chives, finely chopped
  • a handful of mint, finely chopped, plus extra to serve
  • 1 tbsp vegetable oil
  • 2 onions, finely sliced
  • 4 cloves of garlic, finely sliced
  • 250ml white wine
  • 250ml chicken stock

Heat the oven to 170C/fan 150C/gas 3.

Season the lamb all over, then lay it out flat on a large board, with the flesh side facing upwards. Brush all over with the mustard, then sprinkle over the herbs. Roll up tightly lengthways and tie with pieces of kitchen string to hold it together.

Heat the oil in a large casserole and brown the lamb all over until golden brown. Remove the lamb to a plate, then tip the onions and garlic into the casserole, and cook for 10 mintues until starting to soften. Pour in the white wine and chicken stock, then return the lamb, cover with a lid and cook in the oven for 3 hours.

Lift the lamb onto a warm plate, cover tightly with foil and leave to rest for 20 minutes. Skim any excess fat of the gravy and keep warm, you can add a splash of warm water if looks too thick. Slice the lamb and serve with the onion gravy and some chopped mint.

(Original recipe by Janinie Ratcliffe and Adam Bush in Olive Magazine, May 2019.)

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Crispy Lamb on Creamy Hummus

Posted in Barbecue, Food, Gluten-free, Lamb, tagged , , , , , , , , , , , , on 27 May 2022| 2 Comments »

This recipe comes from Chasing Smoke by Sarit Packer and Itamar Srulovich of Honey & Co. in London. This is hands-down the best hummus we’ve ever made (and we’ve made lots) and the crispy lamb belly (poached then finished over charcoal) is fatty but fabulous. It’s good with a simple salad (we went for cucumbers, tomatoes, scallions & Baby gem dressed with olive oil, lemon juice and sumac) and lots of warm pittas. You need to soak the chickpeas the night before.

Wine Suggestion: Anything with a hint of middle-eastern spices or warm sunshine. A Garnacha, or maybe a Tempranillo. Tonight the classic Massaya le Colombier from the Beqaa Valley in Lebanon. A lot has happened in this part of the world and we’re glad to support the friends we’ve met still trying to make great wine despite all the challenges. Well done Sami and Ramzi, bravo!

Crispy lamb on creamy hummus – serves 4 (generously)

FOR THE LAMB:

  • 1 lamb breast on the bone, about 1.5kg
  • 1 tbsp table salt
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 2 onions, quartered
  • 1 litre of water

FOR THE HUMMUS:

  • 200g dried chickpeas, soaked overnight in lots of water
  • 1 tsp bicarbonate of soda
  • 1 clove of garlic, peeled
  • 1 tsp table salt
  • 250g tahini paste
  • ½ tsp ground cumin
  • 2 tbsp lemon juice

TO SERVE:

  • a small handful of parsley, chopped
  • 1 tsp biber chilli flakes (or Allepo)
  • pitta breads
  • salad (see suggestion above

Rub the lamb all over with the salt, cumin seeds and peppercorns, then leave in the fridge for a couple of hours. Put the lamb in a large pan with the onions and water. Bring to the boil, then cover with a lid, reduce the heat to low, and simmer slowly for about 1½ hours.

Make the hummus while the lamb is cooking. Drain the soaked chickpeas, then place in large saucepan and cover with plenty of cold water. Bring to the boil and skim off the foam. Allow to boil for 5 minutes, then skim again.

Add the bicarbonate of soda and mix well. Skim it really well this time then simmer for 30-40 minutes, skimming regularly, until the chickpeas are very soft – they should melt in your mouth.

Drain the chickpeas into a colander over a bowl so you can reserve the cooking liquid. You need to finish the hummus now while everything is still hot. Pour 250ml of the cooking liquid over the chickpeas and add the garlic. Now whizz using a stick blender or food processor until really smooth. It will be pretty thick at this stage but not to worry.

Add the salt, tahini, cumin and lemon juice and whizz again until well combined. Give it a taste and add more salt or lemon juice if you like. Cover the surface with cling film to stop a skin forming and set aside. It will be quite liquid but it will thicken as it cools.

Lift the lamb out of the cooking water, keep a few spoonfuls of liquid for serving. The meat should be completely soft and easy to pull from the bones. Carefully (so it doesn’t fall apart altogether) lift it onto a hot charcoal barbecue and cook for about 10 minutes. Turn it over and cook for 10 minutes on the other side. You need to do this over indirect heat or it will burn or catch fire as there is a lot of fat.

To cook over indirect heat pile the charcoal to one side and with the lid on cook the meat on the other side. Despite no direct flames underneath the meat cooks a treat – slower, but no less effectively.

Take the cooked meat off onto a chopping board and shred it with two forks – like crispy duck.

Spread the hummus on a serving platter and top with the lamb and a drizzle of the cooking liquid. Sprinkle with the chopped parsley and chilli flakes and serve with lots of pitta and a salad if you like.

(Original recipe from Chasing Smoke: Cooking over fire around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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