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1
Place the lamb in an ovenproof dish, cutting it in half if necessary.
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2
Scatter the carrots, onions and herbs under and over the lamb.
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3
Pour the wine and water over, season well and cover.
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4
Bake at about 140 C for 2-1/2 to 3 hours, removing the dish from the oven to baste and turn the breast 2-3 times.
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5
When the meat is tender, take out of the oven and leave until cool enough to handle.
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6
Slip the rib bones out of the meat by tugging gently with your fingers.
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7
Press the boneless breast between 2 chopping boards or 2 flat plate with a weight on top.
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8
Leave in the fridge for a few hours or overnight.
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9
The next day, slice the cold, pressed breast meat into pieces two fingers wide and one finger long.
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10
Brush with a little mustard, dip in beaten egg and press firmly into the breadcrumbs so they are well coated.
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11
Arrange on a wire rack in a roasting tin.
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12
Brush with melted butter and place in the centre of a moderate oven, about 180u00b0C.
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13
After 15 minutes turn on the oven grill or put the oven up to maximum heat.
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14
Get the lamb pieces very crisp on both sides, then serve with a sauce.
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15
Something like a salsa verde or tartar sauce goes over well.
