Ingredients (serves 2-3):
- 1/2 tablespoon vegetable oil
- 1 carrot – chopped
- 1 onion – chopped
- 3 garlic cloves – cut in half
- 1 teaspoon of dried thyme
- 1 bay leaves
- 1 breast of lamb
- 1/2 bottle of cheap white wine (not too cheap though!)
- 2 tablespoons of English mustard
- 50g white breadcrumbs
- 1/2 tablespoon olive oil
Start by heating the oven to 180 degrees C. Put a pan on a medium heat and cook the carrots, onion and garlic for about five minutes. Transfer them to an oven dish and sprinkle on the thyme and throw in the bay leaves. Place the lamb breast on top and then pour over the white wine and about 150ml of water. Season with salt and pepper and then either put the lid on or cover with tin foil. Put it into the oven for 2-2 1/2 hours.
Remove the dish from the oven and allow to sit for a few minutes to cool slightly. Increase the temperature of the oven to around 200 degrees C. Remove the lamb from the oven dish and place it onto a chopping board. Put the lid back onto the oven dish. Remove the string if there is some. Cover the lamb with first the mustard, then the breadcrumbs and finally a glug of olive oil. Put the breast onto an oven tray and bake in the oven until the crust is nice and crispy.
Serve with the veg and juice in a bowl, warming through if necessary, and some new potatoes done in the oven with some butter!
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