POITRINE D’AGNEAU À LA SAINTE-MENEHOULD

SERVES 4

A VERY grand name for a simple but delicious dish, using the cheapest cut of lamb. This is my take on an Elizabeth David recipe. 1 lamb breast

1 small onion, peeled and roughly sliced

1 glove garlic, peeled and sliced

1 stick celery, peeled and roughly sliced

1 small carrot, peeled and roughly sliced

1 bay leaf

1 sprig rosemary black pepper seasoned flour

1 large egg

breadcrumbs Put the lamb, vegetables and seasoning in a large saucepan, cover with water, bring to the boil and then simmer until tender. This will take between 45 minutes and an hour. Drain and cool a little.

Place a large sheet of cling film on a baking tray and place the lamb on top. Cover with cling film and place another baking tray on top. Finally, put a weight on top of that. Leave for at least 12 hours, ideally 24.

Release the lamb from the cling film and cut it into strips about 2cm wide. Dip each of these in seasoned flour, then egg and finally in breadcrumbs. Leave in the fridge for an hour or two before cooking.

Shallow fry the lamb in a mixture of olive oil and butter until crisp and golden.