Crisp lamb breast with wild fennel recipe

Name: Crisp lamb breast with wild fennel recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb's breast, roughly 1-2kg; 1 onion cut in half; 2 carrots left whole; 1 leek left whole; 1 cup celery sticks; 1 cup bay leaves; 1 head of garlic cut in half; 3 rosemary sticks; 1 cup cold water or lamb stock to cover; 100 g (3.5oz) plain flour; 2 beaten eggs; 200 g (7.1oz) breadcrumbs; 4 tbsp extra virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp Dijon mustard; 1 garlic clove crushed; 1 shallot finely diced; 1 pinch salt and white pepper; 1 soft boiled egg cooked for about 6 mins and then cooled rapidly; 1 tbsp finely chopped wild fennel fronds or fresh dill

Servings: persons

1 lamb's breast, roughly 1-2kg
1 onion cut in half
2 carrots left whole
1 leek left whole
1 cup celery sticks
1 cup bay leaves
1 head of garlic cut in half
3 rosemary sticks
1 cup cold water or lamb stock to cover
100 g (3.5oz) plain flour
2 beaten eggs
200 g (7.1oz) breadcrumbs
4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
1 garlic clove crushed
1 shallot finely diced
1 pinch salt and white pepper
1 soft boiled egg cooked for about 6 mins and then cooled rapidly
1 tbsp finely chopped wild fennel fronds or fresh dill

1
Firstly, put the breast of lamb in a suitable pot with all the vegetables and the aromatics.
2
Cover with the water or the stock and leave to simmer on top of the stove for between 1.5-2.5 hours.
3
Allow the lamb and the liquid to cool.
4
Once cold remove and sandwich between two heavy trays in a fridge overnight - this enables the meat to set flat.
5
The next day, remove the bones from the lamb, plus any excess fat and cut into fingers.
6
Dip in flour, egg and breadcrumbs and either deep or shallow fry until golden - alternatively you can bake it in the oven at 180C until golden.
7
To make the vinaigrette, whisk together the Dijon mustard, garlic, shallot and red wine vinegar, then slowly add the oil.
8
Now carefully separate the egg white from the soft yolk.
9
Tip the yolk into the dressing, chop up the whites quite finely and add these to the dressing.

1275

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 lamb's breast, roughly 1-2kg, 1 onion cut in half, 2 carrots left whole, 1 leek left whole, and more.

Yes, Crisp lamb breast with wild fennel recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!