ROASTED BREAST OF LAMB

THE QUEEN OF ROAST DINNERS

This is even more special as it is our first own reared and loved organic lamb... 

This has to one of my most favourite roast dinners of all time, I don't allow myself to eat this that often because it is so naughty, decedent and rich in glorious lip smacking crispy lamb crackling and flavoursome fat...  But when I do boy oh boy it does go down very well and with roasted potato's basted by the lamb fat dripping down over the potatoes from above while the lamb is roasting just adds that extra depth of flavour and gorgeousness, accompanied with home grown peas and garden mint sauce.

Prep Time 5 minutes /  Cooking Time 45 minutes

Ingredients

(serves 2)

2 large high animal welfare breasts of lamb bone in

(this you can get from your local butcher)

4 large King Edward potatoes

2 tbsp dripping or goose fat to get your potatoes going

2 portions of peas

sea salt

Garden Mint Sauce

6 sprigs mint, leaves only chopped

60ml water

30ml white wine vinegar

pinch of sugar

This is a fast and easy cook, all the work is done in a few minutes and the oven does the rest while you get to dilly dally,  first peel the potatoes and cut in half, place in a pan of water and simmer for 10 minutes, drain and season with sea salt, meanwhile take a deep roasting tin that you can place a wire rack on top off (this will allow the glorious lamb fat to render down basting the potatoes while they roast), place the dripping or goose fat in the tin and pop in a pre heated oven 200 degrees C / 380 F, for a couple of minutes to heat up.  

Now add your par boiled seasoned potatoes, turn the potatoes so that they have got a basic coating to get them going in the oven, next place your rack on top of the tin and lay the breast of lamb on the rack, season with sea salt and pop in the oven, this will take around 45 minutes to cook, at 30 minutes take the roasting tin our the turn the potatoes, pop back for the last 15 minutes, at this point bring a pan of water to a rolling simmer and add your peas, take off the heat and leave to heat through.

While the lamb is roasting, make the mint sauce, place all the ingredients in a small saucepan and bring to a simmer, take off the heat and leave to cool, taste and adjust the sweet or sour flavour to your taste with more vinegar or sugar then pop in the fridge to cool further, 

Ta Da now serve...