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
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.
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.
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.
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