breast of lamb
Discussion
Bone and trim it, where the bones were put stuffing the pockets and a layer of stuffing all over the face of it.
Roll it up from the thin end and tie.
Oven it at 160ish for 2 or so hours until its cooked how you like it.
Rest, slice, serve.
Or, knowing you, cut in half and eat worrying about string later.
Breast of lamb. Done.
Roll it up from the thin end and tie.
Oven it at 160ish for 2 or so hours until its cooked how you like it.
Rest, slice, serve.
Or, knowing you, cut in half and eat worrying about string later.
Breast of lamb. Done.
Plotloss said:
Bone and trim it, where the bones were put stuffing the pockets and a layer of stuffing all over the face of it.
Roll it up from the thin end and tie.
Oven it at 160ish for 2 or so hours until its cooked how you like it.
Rest, slice, serve.
Or, knowing you, cut in half and eat worrying about string later.
Breast of lamb. Done.
^^ What he said. Keep it simple and it'll be delicious. Just make sure the fat is nice and crispy Roll it up from the thin end and tie.
Oven it at 160ish for 2 or so hours until its cooked how you like it.
Rest, slice, serve.
Or, knowing you, cut in half and eat worrying about string later.
Breast of lamb. Done.
Edited by Marf on Wednesday 21st July 22:03
kDon said:
OK. This one is disgraceful - Tatws Popdu or "Potatoes in the Oven".
It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuff mix to it. Pour over the potatoes - the liquid level should come hald way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
This ^^^ It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuff mix to it. Pour over the potatoes - the liquid level should come hald way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
Tanguero said:
Don said:
OK. This one is disgraceful - Tatws Popdu or "Potatoes in the Oven".
It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuff mix to it. Pour over the potatoes - the liquid level should come hald way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
This ^^^ It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuff mix to it. Pour over the potatoes - the liquid level should come hald way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
And thanks for your feedback - I hope you enjoyed it. My father-in-law now asks for it when he and mum-in-law visit, bless him. Cheap as anything, filling and tasty.
Don said:
I was going to post that - but I have people to do it for me nowadays!
And thanks for your feedback - I hope you enjoyed it. My father-in-law now asks for it when he and mum-in-law visit, bless him. Cheap as anything, filling and tasty.
It is a firm, though in deference to the waistline, occasional, favorite.And thanks for your feedback - I hope you enjoyed it. My father-in-law now asks for it when he and mum-in-law visit, bless him. Cheap as anything, filling and tasty.
Many thanks for posting it in the first place!
Tanguero said:
Don said:
OK. This one is disgraceful - Tatws Popdu or "Potatoes in the Oven".
It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuff mix to it. Pour over the potatoes - the liquid level should come hald way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
This ^^^ It's a Welsh folk dish and there are loads of variations and recipes - but this is the one I do.
Peel enough potatoes to fill the bottom of a small lasagne dish. Maris Piper are good - chop 'em up into three pieces each as you would for roasties. Fill that lasagne dish.
Take some stock made from your Sunday roast bones or whatever and add a small quantity of sage and onion stuff mix to it. Pour over the potatoes - the liquid level should come hald way up the potatoes.
Now take a breast of lamb. This is the cheapest, greasiest cut of lamb available. You want it with the bones in. Take a cleaver or large knife and cut it up between the bones so you have strips of it.
Lay the strips over the top of the potatoes. I like to sprinkle some finely chopped rosemary on top.
Roast in a medium hot oven. For a long, long, long time. You need to do this until the lamb on the top has roasted right out and become crispy and delicious. All the fat should have melted out.
OK. You can guess where all the fat went, right? Yep. Into the potatoes below. During the roasting time the stock will have boiled dry and the potatoes will have part boiled, part steamed and finally roasted in the lamb oil. The lamb will have been kept moist on the bottom by the stock steam at first...
Personally at this stage I pour off the excess fat but traditionally you didn't as it all added flavour...but as a peasant dish, of course, the layer of potatoes would have been three or four thick spreading the fat out.
Serve with mashed swede/carrot together. A serving is a few crispy lamb strips, four roast potato pieces (with the odd crispy stuffing) and a spoon of the mashed veg.
£2.50 makes enough for two hungry people.
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
I was thinking of doing something with a breast of lamb for Sunday lunch if its decent weather.
Was going to bone it out, marinate in herbs and garlic then slow roast on very low for a few hours. Let it cool cut into strips then crumb it and deep fry. Then serve it with a pea shoot salad and some minted new pots.
Was going to bone it out, marinate in herbs and garlic then slow roast on very low for a few hours. Let it cool cut into strips then crumb it and deep fry. Then serve it with a pea shoot salad and some minted new pots.
Tanguero said:
Don said:
OK. This one is disgraceful - Tatws Popdu or "Potatoes in the Oven".
The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
This ^^^ The above recipe takes practice to achieve an edible result. Once "right", however, it's actually delicious.
Every so often she reminds me & apologises
I still love it.Christine isn't too keen so I cook it for myself when she's away...only addition to the recipe for me is spring greens.
Oh... & it should carry a health warning
Nice to see the old recipe making reappearances!
I cook it in the oven for longer than two hours. You know it's ready because the lamb is crisped up and brown and has shrunk so that the top of the potatoes have had a chance to brown too.
It IS utterly disgraceful. Love it. I only eat it in winter - so I'm going to get a last one in shortly!
I cook it in the oven for longer than two hours. You know it's ready because the lamb is crisped up and brown and has shrunk so that the top of the potatoes have had a chance to brown too.
It IS utterly disgraceful. Love it. I only eat it in winter - so I'm going to get a last one in shortly!
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