ROAST BREAST OF LAMB & RICH PORT GRAVY

THE ROAST

2 Breasts of lamb, boned out by the butcher

King Edward potatoes

Seasoned flour

RICH PORT GRAVY

100ml port

200ml Lamb stock from freezer

50g butter

1 tbsp flour

Salt & pepper

YORKSHIRE PUDDING

200g plain flour

200g beaten eggs

200g milk

Salt & pepper

YORKSHIRE PUDDINGS
Whisk the flour with the salt and pepper, beat in the eggs, then whisk in the milk,  pour into a jug and leave to rest for approx 20 minutes.  Pre heat the oven to 220 degrees, place half a teaspoon of beef dripping in each well in the batter tin and place in the oven till smoking hot, take out and immediately poor the batter into each well and return back to the oven, this should be done in under 30 seconds, don't bash and bang the batter and don't slam the oven door, do not open the oven door until 20 minutes has passed and the puddings are cooked, they will be light, crispy, tall and golden, just perfect.  You can freeze any you don't need and just re-warm them for 5 minutes in a moderate oven when needed.

ROAST BREAST OF LAMB
I love to cook this high and fast, for a crispy skin and juicy lamb that has been basted in rendered down in its own fat, helping to keep the meat really moist and tender.  Pre heat oven to 200 degrees, place the breasts of lamb open flat on a flat baking tray, season with salt and place in the oven for approx 45 minutes.  Take the pan and pour of any lamb fat, reserving, making sure you don't pour off any meat juices.

RICH PORT GRAVY
With the roasting tray, scrap off all the caught meat bits and any juices into a pan, if there is not a lot of fat add a teaspoon from the reserved, bring up to a heat and stir in the flour to make a loose roux and cook out gently for a few minutes, add the lamb stock and port and bring to a simmer, this will thicken in a few minutes, taste and adjust season to your taste.