1 lamb breast – deboned
70g coarse sea salt
30g demerara sugar
2 cloves of peeled garlic
20g fennel seeds
A few sprigs of rosemary
Zest of 1 lemon
2 large onions finely sliced
2 heads of fennel
10-15 leaves of mint
A handful of pomegranate seeds
Juice of half a lemon
For the lamb
- In a blender, pulse together the salt, sugar, garlic, fennel seeds, lemon zest and rosemary. Sprinkle over the lamb on both sides, making sure the whole piece of lamb is covered. Leave to cure for 2 hours in the fridge.
- After 2 hours, wash off the salt mix under cold water. Leave under running cold water for 1 minute to make sure all the salt has been washed off. Place on a dry cloth with another dry cloth on top and leave dry for 30 minutes.
- After 30 minutes of drying, roll the belly tightly width ways and tie with string every 4-5cm.
- Place the onions on a tray with a few sprigs of rosemary, with the rolled lamb breast on top.
- Cook in a preheated oven at 200°c for 15 minutes until golden brown.
- Remove from the oven and drop the temperature to 110°C.
- Tightly wrap the tray in foil, before returning to the oven for a further 3 hours.
- Remove foil and leave to rest for 20 minutes before carving.
For the salad
- Using a Japanese mandolin, finely slice the fennel and dress with lemon juice, olive oil, pomegranate seeds and chopped mint leaves.
- Add a small spoonful of the softened onions from the roasted lamb breast, and season to taste.
- Remove string from the lamb and slice. Put a few slices on the plate next to the raw fennel salad.