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BREASTS OF LAMB WITH TARTARE SAUCE

BREASTS OF LAMB WITH TARTARE SAUCE


2 large breasts of lamb, trimmed

1 medium onion, skinned and quartered

1 medium carrot, peeled and sliced

2 bay leaves

salt and pepper

30 ml seasoned flour

2 eggs, beaten

125 g fresh breadcrumbs

60 ml vegetable oil

watercress sprigs, to garnish

Tartare Sauce, to serve


  1. Place the lamb in a large saucepan with the onion, carrots, bay leaves and seasoning. Cover with water and simmer gently for 1 ½ hours, skimming occasionally.

  2. Remove the meat from the pan, allow to cool slightly, then ease out all the bones. Lay the meat flat on a baking sheet, cover with a board with weights on top and leave for several hours.

  3. Cut the lamb into 7.5 cm cubes, coat in flour, egg and breadcrumbs and chill for 1 hour.

  4. Heat the oil in a frying pan and gently fry the coated lamb pieces until golden brown and crisp. Drain on absorbent kitchen paper.

  5. Garnish with watercress springs and serve with Tartare Sauce.
    Serves 4


BREASTS OF LAMB WITH TARTARE SAUCE

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