Breast of lamb baked with onions Archive

Breast of lamb baked with onions Archive

beebrecipes.co.uk

Simon Hopkinson’s slow-cooked lamb marries French technique with English soul for a tempting family dish.

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Ingredients

  • 1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen string
  • fine salt and freshly ground white pepper
  • 2 tbsp dripping or vegetable oil
  • 1.6 kg/3lb 8oz onions, thinly sliced
  • 1 bay leaf
  • 1 tbsp red wine vinegar
  • 2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste
  • 2 tbsp chopped fresh parsley

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