Lamb breast, celeriac remoulade, anchovy mayonnaise

☆Something for the Weekend☆

Lamb breast, celeriac remoulade, anchovy mayonnaise. Certainly not the most fashionable cut of lamb, treat it with respect, you’ll be rewarded. Long, slow cooking is order of the day, about 3 hours braising with vegetables and herbs, truly tender it should be. Inspired by an Elizabeth David dish, breast of lamb Ste Menehould, you could cook the lamb on the bone, easier, less of a fiddle to have it rolled and tied. One for the patient cook, you’ll need to chill this overnight before you can proceed and finish the dish.
Most things coated in breadcrumbs and fried until crisp have an air of irresistibly, no exception here. A simple operation, dip in flour, douse in beaten egg, followed by coating in panko crumbs. A bit messy but worth it, a good blob of dijon mustard is essential in the egg. It’s worth chilling anything panéed, 30 minutes is enough. The best way to cook the slices of lamb is to fry in hot vegetable oil until coloured and crisp all over, followed by 10 minutes in a warm oven giving a satisfying crunch, hot and meltingly tender in the middle.
Surprisingly rich, these moorish morsels can be served in a variety of ways, pickled red cabbage for a pleasing sharp contrast to the fatty meat, a bean or pulse dish or braised peas with mint. Celeriac remoulade with capers has a fresh zingyness to complement the lamb whilst fitting in well with old school feel of this dish. It may sound preposterous to add more richness to the plate in the form of mayonnaise, but for me it’s essential giving an unmistakable unctuousness. Slow cooking at its very best.

18 thoughts on “Lamb breast, celeriac remoulade, anchovy mayonnaise

  1. Well done on turning this phenomenal cut into something super special. The anchovy mayo is inspired too

  2. oh, delicious and hearty! I should look closer in that celeriac rémoulade! It is raw celeriac, right?

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