Crumbed breast of lamb with watercress and roquefort salad recipe | delicious. magazine

Ingredients

• 2 British lamb breasts, boned (ask for the bones)
• Vegetable oil for frying
• 2 onions, sliced
• 2 carrots, sliced
• 1 garlic bulb, halved horizontally
• A few fresh thyme sprigs
• A few fresh rosemary sprigs
• 200ml dry white wine
• 1 litre fresh chicken stock
• 4 tbsp dijon mustard
• 4-6 tbsp panko breadcrumbs
• Olive oil for drizzling
• For the salad
• 150g watercress
• 2 shallots, sliced into rings
• 1 red chilli, deseeded and sliced
• 3 tbsp red wine vinegar
• 150g roquefort cheese
• You’ll also need…
• Large, flameproof lidded casserole