Preparation time
over 2 hours
Cooking time
over 2 hours
Serves
Serves 4
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the spiced lamb breast
- 6 bay leaves
- 2 tbsp garlic powder
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 2 tsp black pepper
- 2 tbsp mustard powder
- 2 tbsp brown sugar
- 2 lamb breast joint
For the artichokes
- 3 Jerusalem artichokes
- 1 tbsp olive oil
- 1 garlic clove, finely chopped
- 1 tbsp fresh thyme, chopped
For the tarragon and vinegar dressing
- 2 tbsp fresh tarragon, chopped
- 1 tbsp fresh parsley, chopped
- 2 tsp caster sugar
- 200ml/7fl oz malt vinegar
- 4 tbsp mayonnaise
- splash Worcestershire sauce, to taste
To serve
- mixed salad leaves
Method
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To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl.
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Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm.
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Preheat the oven to 160C/140C Fan/Gas 3.
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Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours.
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Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm.
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To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters.
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Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides.
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Transfer to the oven to cook for 10–15 minutes.
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To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary.
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Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes.