Mustard-crusted breast of lamb

• vegetable oil↗1 tbsp tbsp
• carrots↗2

  chopped

• onions↗2

  chopped

• garlic↗1

  bulb, halved

• small bunch thyme↗
• bay leaves↗2

  2

• breasts of lamb↗2

  skin removed

• bottle cheap white wine↗1
• English mustard↗4 tbsp tbsp
• white breadcrumbs↗100g g
• olive oil↗1 tbsp tbsp
• boiled new potatoes

  and watercress salad, to serve

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Heat the oil in a roasting tin and brown the carrot, onions and garlic on the hob for about 5 mins. Add the thyme and bay leaves, then lay the lamb on top. Pour over the whole bottle of wine and about 350ml water, season well and cover tightly with a sheet of foil. Cook the lamb, undisturbed, for 2½ hrs, then remove from the oven. Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices and veg into a container and chill. Can be prepared up to 2 days in advance and chilled.

2. 2

   Increase oven to 200C/180C fan/gas 6. Lay the lamb, skin-side up, in a shallow roasting tin and generously brush with mustard. Pack over the breadcrumbs and drizzle with the olive oil. Bake for 30 mins until the crumbs are toasted and crisp.

3. 3

   Meanwhile, lift the solid fat off the cold sauce and reheat the sauce on the hob. Lift the lamb onto a board and cut into pieces. Serve with the veg in their sauce, boiled potatoes and a watercress salad.