Preparation time
overnight
Cooking time
1 to 2 hours
Serves
Serves 4
By Matt Tebbutt
Ingredients
- 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each)
- 750ml/1⅓ pints chicken stock
- 2 medium baking potatoes
- 200g/7oz pork fat
- 100g/3½oz coarse sea salt
- 1 green chilli, roughly chopped, to serve
- 1 bunch of spring onions, finely chopped, to serve
For the dressing
- 2 tbsp cottage cheese
- 2 tbsp Greek-style yoghurt
- 1 garlic clove, crushed
- 1 tbsp of dark French mustard
- 1 tbsp wholegrain mustard
Method
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Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set.
-
Preheat the oven to 200C/180C Fan/Gas 6.
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Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour.
-
Meanwhile, mix together all the dressing ingredients and set aside.
-
Shred the lamb with two forks.
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Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy.
-
To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately.
