Breast of lamb, not moroccan style again.. what else can I do with it.....

[Lulumaam]

any lovely, cheap and cheerful ideas.. is it possible to slow cook it or is it too bony?

thanks xxxx

I got this off Saturday kitchen.

Unroll it, sprinkle it in salt, stick it on a roasting tray and slow roast for 4 hours in cool oven (or in the simmering oven of an Aga overnight).

Take it out, pour off the fat, stick it between two sheets of greaseproof on top of a wire tray and squash it with something heavy so more fat runs off. Stick it in the fridge when it's cool.

Once cold, shred it & serve like crispy duck. Cucumber, mint sauce, so moreish.

that sounds delish, i wish i had an aga.. slow cooking in the oven will have to do!

thanks very much

Be careful what you wish for.

At the risk of being shot down in flames by Aga lovers everywhere, I inherited it from my dp's ex-wife & I hate it. I can't wait to move so I can be rid of the ghastly old relic.

Now I'll get off the fence

Curry?

okaaaaaaaaaay then thank you though

curry? with such a big piece of meat?

no-one likes my curries anyway, i am a curry failure but thank you x

Is it on the bone or rolled?

If rolled, unroll and make a loose stuffing of breadcrumbs, garlic, mint and/or rosemary, a couple of anchovies if you have them, all blitzed together. Smear over lamb, roll back up, tie and roast.

Baked Breast of Lamb

Ingredients
breast of lamb
1 tsp whole cloves (or similar spice)
2-3 tbsp cup honey
2 tbsp lemon juice (half/whole lemon)
1 tsp salt

1. Preheat oven.

1. Place lamb breasts on rack in shallow roasting pan. Bake 1 hour 30/45 ish minutes. Drain off excess fat.

1. Combine cloves, honey, lemon juice and salt. Adjust to suit tastebuds. Pour over lamb. Bake about 20 minutes more.

it's on the bone

thank you also for those nice suggestions

my morroccan spices will get a rest !!