Breast of lamb Ste-Menehould

"It is very cheap (breast of lamb was 8d a pound at Harrods last Saturday)" - Elizabeth David

I love the irony of going to a luxury store to buy one of the cheapest cuts of meat available.

This recipe is from An Omelette and a Glass of Wine, and is reprinted in its entirety by Simon Hopkinson in Roast Chicken and Other Stories. I've blogged the recipe, having just cooked it for tea, because although the Elizabeth David reads well, and Simon Hopkinson is right to say "it really is very easy", I think the recipe could do with a bit more instruction.

Incidentally, while I don't know if it is still available in Harrods, you can get it in Morrisons. I bought a good pounds worth for a little under £2.

Breast of lamb Ste-Menehould (serves 2)
Approx 1lb/450g breast of lamb in one piece
2 small onions, sliced
2 carrots, sliced
Bouquet garni (any combination of thyme, parsley, bay leaf or rosemary)
2 ounces of streaky bacon, in one piece (optional)
Breadcrumbs
Dijon mustard
1 egg, beaten

Switch on the oven, setting it on its lowest heat. In a generous, oven proof pan heat some olive oil or butter. Sweat the carrot and onion over a medium heat until softened. Add the meat, herbs, and bacon (if using) and add enough boiling water to cover. Season. Bring to the boil on the hob, then transfer to the oven. Cook for at least two hours on the lowest setting. After two hours or so the meat should be meltingly tender, and offer a skewer no resistance.

Turn the oven up to a moderate heat - gas mark 5 will do. Remove the meat from the cooking liquor, and allow to cool. Pat the meat dry, and cut the meat with the grain into strips 2" thick. Paint one side of the meat with mustard, toss in the egg and then roll in the breadcrumbs, coating all sides of the meat. Once this has been done to every piece, cook in the oven for a further 15-20 minutes, until the breadcrumbs are dry and crunchy. Drizzle the top of each piece with some melted butter, then flash under the overhead grill until the butter sizzles. Dish up on hot plates, and serve with green veg and mashed potatoes.

This would go really well with a sauce gribiche.