Lamb Breast with Fennel Salad
3 hours 15 minutes +
Slow cooked sweet and tender lamb combined with the sharp acidity of fennel and citrus.
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 to dry for 30 minutes.
After 30 minutes of drying, roll the breast 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 fan/gas mark 6 for 15 minutes until golden brown.
Remove from the oven and drop the temperature to 110°C fan/gas mark 1/4.
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: