Rosie Birkett’s slow roast fennel-stuffed breast of Welsh Lamb with preserved lemon new potatoes – E

Name: Rosie Birkett’s slow roast fennel-stuffed breast of Welsh Lamb with preserved lemon new potatoes – E
Ingredients: 2 trimmed, boned out breasts of PGI Welsh Lamb (about a kilo each); Tablespoon of extra virgin olive oil; A big knob of butter; 1 red onion, finely diced; 2 cloves garlic, grated; 3 anchovy fillets, chopped; 1 small head of fennel, core removed and bulb finely diced; 2 tbsp toasted pine nuts; A handful of fresh herbs, chopped (a mix of mint, rosemary and oregano, 5 – 6 sprigs each); 2 slices of stale white bread (about 3 handfuls/100g, crusts removed and coarsely blitzed); Zest and juice of ½ lemon; Handful of red currants; 400g new potatoes peeled or skin on, scrubbed; 6 cloves of garlic; 10g preserved lemon; 1 tbsp capers, drained; Olive oil

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Ingredients For the lamb: - 2 trimmed, boned out breasts of PGI Welsh Lamb (about a kilo each) - Tablespoon of extra virgin olive oil - A big knob of butter -

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Ingredients

2 trimmed, boned out breasts of PGI Welsh Lamb (about a kilo each)
Tablespoon of extra virgin olive oil
A big knob of butter
1 red onion, finely diced
2 cloves garlic, grated
3 anchovy fillets, chopped
1 small head of fennel, core removed and bulb finely diced
2 tbsp toasted pine nuts
A handful of fresh herbs, chopped (a mix of mint, rosemary and oregano, 5 – 6 sprigs each)
2 slices of stale white bread (about 3 handfuls/100g, crusts removed and coarsely blitzed)
Zest and juice of ½ lemon
Handful of red currants
400g new potatoes peeled or skin on, scrubbed
6 cloves of garlic
10g preserved lemon
1 tbsp capers, drained
Olive oil

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Rosie Birkett’s slow roast fennel-stuffed breast of Welsh Lamb with preserved lemon new potatoes – E

Ingredients

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Rosie Birkett’s slow roast fennel-stuffed breast of Welsh Lamb with preserved lemon new potatoes – E

Ingredients

Ready to cook this?

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