I've been cooking lamb breast this way for many years, since our butcher Gwylam of Launde Farm Foods taught me about the brilliance of slow cooking to turn a cheaper cut of meat into a really tasty meal.
After playing around with several recipes, my favourite by far for this time of year is Tom Kerridge's breast of lamb with anchovy and caper dressing. I've adapted it slightly to include an extra element of decadence - wrapped in our coppa, it adds another flavour hit which gives the sliced rolls a beautiful crispy 'skin' when they are panfried just before serving.
The dressing is phenomenal! The depth and earthiness of the lamb (which is even better if you go for an older lamb which has been grass-fed all year round like Gwylam's are) with a zingy, salty, sharp dressing is just brilliant. Now i'm not saying traditional roast lamb and mint sauce isn't delicious, but at this time of year, when we're going into longer days and looking out onto new grass and daffodils, this version just feels Spring like to me!
Perfect for Easter gatherings too as it's so easy to dish up, or even just plonk on the table. Portion-wise I'd suggest 2-3 slices per adult - this recipe made 12 slices from 1 lamb breast.
For Tom's original recipe, go to the BBC website, or keep reading for the Rutland version!
- 1 lamb breast (boned)
- 1 pack of sliced Rutland Charcuterie coppa
- 2 tbsp chopped rosemary
- salt and pepper
- olive oil
- 2 shallots, sliced
- 75g button mushrooms, I like chestnut mushrooms
- 150ml red wine
- 1 pint chicken or lamb stock
- a little plain flour
- 6 anchovies, chopped (jarred or tinned)
- 2 tbsp capers, chopped
- 2 tbsp red wine vinegar
- 6 tbsp extra virgin olive oil (we like Filipo Berrio)
- 1 tbsp chopped mint
- 1 tbsp chopped parsely
- 1 tbsp chopped tarragon
- 1 red chilli, chopped finely