Breast of lamb baked with onions Archive
Simon Hopkinson’s slow-cooked lamb marries French technique with English soul for a tempting family dish.
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Cooking tools:
- Skewer
- Baking dish
- Roasting pan
- Parchment paper
- Colander
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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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