Crispy lamb breast with broad beans, chili and marjoram

• boneless lamb↗3

  breasts (about 1 kg total, ask your butcher)

• garlic cloves↗6

  chopped

• rosemary↗1 tsp tsp

  chopped

• Dijon mustard↗1 tbsp tbsp
• duck fat↗500g g
• plain flour↗25g g
• polenta↗25g g
• butter↗1 tbsp tbsp
• banana shallots↗2

  finely chopped

• broad beans↗400g g

  shelled and cleaned (weight without pods 200 g)

• red chili↗1

  chopped (with seeds)

• red wine vinegar (Cabernet Sauvignon)↗2 tsp tsp
• fresh marjoram↗2 tbsp tbsp

  leaves

• lamb stock500ml ml

  reduced to 100 ml

• meat twine

  for tying

Step-by-step instructions

1. 1

   Preheat the oven to 140 °C/120 °C with convection/gas 1. Place the lamb on a cutting board. In a small bowl combine garlic, 1 tbsp coarse salt, rosemary and Dijon mustard into a paste. Rub the mixture inside each breast. Then stack the breasts one on top of another and roll the longer side into a sausage shape. Use kitchen twine to tie knots along the length of the meat.

2. 2

   In a large round pot heat the duck fat. When the temperature reaches 100 °C on a cooking thermometer, add the lamb (you may need to tuck it into the pot). Cover and cook in the oven for 4 hours until the meat is soft. Remove the pot and let it cool. When the fat has cooled enough, lift the lamb out with two slotted spoons. Set the cooled fat aside – you’ll need 1 tbsp tomorrow, keep the rest for potatoes. Wrap the lamb roll in cling film, roll as tightly as possible. Chill on a tray in the fridge overnight.

3. 3

   The next day preheat the oven to 180 °C/160 °C with convection/gas 4. Remove the film and twine, cut into 6‑8 equal pieces. On a plate mix flour and polenta, season well. Coat each piece in this mixture. Meanwhile heat 1 tbsp duck fat in a heat‑proof skillet.

4. 4

   When the skillet is hot, add the lamb. Sear each side 2‑3 minutes until a golden, crispy crust forms. Sear the sides, then transfer the skillet to the oven for 8 minutes or until the centre is heated through. Remove from the oven and place the lamb on a plate, loosely covered with foil.

5. 5

   Carefully return the skillet to the stove – it should still have a layer of lamb fat. Add butter, and when it starts to foam, add shallots, broad beans and chili. Sauté for 1 minute, then add the vinegar and marjoram leaves. Season to taste, remove from heat. Serve immediately with the crispy lamb breast and reduced lamb stock.