BREAST OF LAMB ROASTED

HOME RAISED AND GROWN SELF SUFFICIENT DINNERS

This has to be one of our top favourite dinners of all time, the crispy lamb crackling is just divine and the old fashioned meat flavour of slow grown organic outdoor reared rare breed lamb really is outstanding, this is not seen as a prime cut of the lamb, but it really should be even more so that there is only two portions per lamb making this a rare treat.

Prep time 10 minutes / Cooking time 45 minutes

Ingredients

(serves 2)

1 breast of lamb on or off the bone

4 King Edward potatoes peeled and halved in water

1 tbsp lamb dripping or any fat

4 carrots peeled and rough chopped

1 bunch spinach

1 bunch nero kale

Roasting Juices Pan Gravy

200ml port

30g butter

1 tsp red current jelly

roasting pan juices

Pre heat your oven to 200 degrees F / 390 C, place the pan of water with the potatoes in to boil and simmer for 10 minutes, remove the potatoes from the water and turn off the heat keeping the water in the pan, add the carrots and leave until later, place the roasting pan with the lamb fat in to the oven for five minutes to melt and heat the pan, add the potatoes to the pan and turn over so they are coated in the fat, pop in the oven to roast for 45 minutes, turning half way through.  

Meanwhile open out your breast of lamb, season with sea salt and place on a wire rack, place this wire rack on top of your roasting tin in the oven, this is so that all the lamb fat and juices that are rendered down during cooking with baste the potatoes giving you extra flavour.

When cooking time is up take the breast of lamb out and leave to rest for five minutes before serving, this is when you can make the gravy and finish cooking the carrots and greens by turning the heat up to high on the carrot saucepan and just before serving add the greens and turn off the heat these are now ready to serve.

Place the port, butter and red current jelly in a saucepan and bring to a simmer, drain off all the fat and juices from the roasting pan in to a bowl spoon off any excess fat in to another bowl and reserve this for next time you roast something, add the left cooking juices to the port and stir in, serve up the potatoes and then pour the port gravy in to the roasting pan, using a spatula scrape all the lovely caramelised bits off the bottom of the pan in to the gravy, pour in to a serving jug.

Enjoy...