- Breast of lamb
- Parsley, mint and rosemary
- Breadcrumbs
- Egg
Our demanding guests asked for lamb this week and Delia delivered.
First I made a stuffing of breadcrumbs, herbs and lemon zest bound together with egg, then spread this inside the meat. Breast of lamb is a slightly weird, flat piece of streaky meat around 30cm by 10cm but rather pretty once rolled and tied with the fresh herby stuffing.
Then I roasted the meat for two hours - at which point it had somehow grown to frightening proportions. I made the best attempt I could at carving the meat (which was determined to fall apart) and served with roast potatoes, parsnips and broccoli. The juices from the meat were made into a rich gravy with the addition of redcurrant jelly, which didn't go particularly far.
Overall this was pretty impressive - an untidy but fragrant stack of thick slices of juicy lamb and plenty for lunch this week. Plus it worked out at a bargainous £1.72 a head. Nice one, Delia!
Best for... A more relaxed roast
Taken from... Delia Smith - Complete Illustrated Cookery Course
Chris says... One of the best smelling dishes we've had so far and the gravy was super rich and tasty.
No comments:
Post a Comment