© J Sainsbury plc 2020
Honey-glazed lamb breast with fresh mint
This spring recipe uses an under-utilised cut of lamb that's full of flavour and succulent when slowly cooked
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Ready in 2 hours 35 minutes
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Cooking time 2 hours 15 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 780g boneless lamb breast
- 1 tbsp vegetable oil
- 1 Oxo lamb stock pot
- 500ml boiling water
- 2 sprigs of rosemary
- 1 onion, quartered
- 2 garlic cloves, whole
- 2-3 tbsp clear honey
- 10g unsalted butter
- 375g frozen broad beans
- 2 bunches of asparagus
- 4-5 sprigs of fresh mint, roughly chopped
- Salt and pepper to taste
Method
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1
Preheat the oven to 160°C fan.
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2
Score the lamb breast skin with a sharp knife several times and place to one side. Heat a frying pan to nearly smoking, place the lamb in the pan colouring both sides.
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3
Season with salt and pepper and place in a baking dish along with the made up lamb stock, rosemary, onion and garlic. Cover with foil and cook for approximately 2 hours or until the meat feels really soft and tender.
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4
In the meantime, boil a pan of water, add the broad beans and boil for 2-3 minutes. Drain and place under a cold running tap and leave to cool a little before removing the skins.
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5
Once the lamb is cooked, remove and leave to one side. Sieve the cooking liquor into a small saucepan and reduce to a third in quantity and whisk in the butter.
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6
Place the lamb back into the baking dish and pour over the honey. Place back in the oven and turn up to 220°C, basting the lamb several times with the honey until the skin turns a lovely golden colour then leave to rest.
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7
Boil another pan of water to cook the asparagus, gently simmer for 5 minutes or until just cooked, drop the broad beans in the same water to warm through then sieve and scatter onto a serving platter. Carve the lamb into strips and place over the vegetables and pour over the jus with some chopped mint. Serving Suggestion: Crushed new potatoes.
