Crisp breast of lamb ribs with rosé wine-baked leeks, capers and garlic

Breast of lamb is often served, boned, stuffed and rolled.  In this recipe, the bones remain in the joint and it is eaten in a way that is similar to the way spare ribs are eaten.

Breast of lamb is a fatty joint but this recipe is designed to remove as much of the fat as possible.

Serve as a supper dish.

Preparation Time: 15 Mins

Cooking Time: 3¾ Hrs

Total Time: 4 Hrs

Ingredients

For 4 servings…

2 cloves           Garlic       

                     Salt          

1 tbs               Cumin seads           

1 tbs               Olive oil    

1                    Lamb breast  - whole, unrolled 

3                    Leeks  - cut in half lengthways 

250 ml             Wine  - rosé

200 ml             Stock  - chicken, boiling         

1 tbs               Butter       

2 tsp               Flour        

2 tbs               Capers      

2 tbs               Parsley  - chopped    

Method

Heat the oven to 140°C.

Crush the garlic cloves with half a teaspoon of salt.  Mix with the cumin and olive oil and smear the mixture on top of the lamb.

Lay the leeks, cut side down, in a large roasting tin.  Sprinkle with salt and pour the wine over them.  Lay the lamb over the top.  Cover with foil and bake for three hours.

Raise the heat to 200°C.  Remove the roasting tin from the oven and lift off the iamb.  Pour the boiling stock over the leeks (this will rinse off any fat), and carefully lift them out on to a heatproof serving dish.  Keep the leeks warm and pour off the liquid in the roasting tin into a bowl.

Place the lamb back the tin on a rack and return to the oven for 15 minutes. Then turn over the lamb and cook for another 15 minutes, until crisp on both sides.

Meanwhile, melt the butter in a small pan.  Stir in the flour and cook until the mix smells a little biscuity.  Lift the fat from the pan juices and pour the juices gradually into the pan, stirring all the time, to make a smooth sauce.  Simmer or add stock to get the desired thickness.

Put the lamb on top of the leeks.  Stir the capers and parsley into the sauce and serve alongside.

Variations

The cumin can be replaced with ras el hanout

Wine recommendations

A rustic, warm red wine.

Conventional

     Côtes du Rhône

Interesting

     Côtes du Luberon

     Côtes du Rhône Villages, Plan de Dieu

     Lirac

     Vacqueyras