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Crispy Breast Of Lamb Wrap With Sweet Chilli Sauce

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  • Serves: 4
  • Prep Time: 20 mins
  • Ready in: 2.5 hours
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Crispy Breast Of Lamb Wrap With Sweet Chilli Sauce


  • 2 small breasts of lamb, roughly 1kg in total
  • 1 large carrot carrot, chopped
  • 2 small onions, peeled and chopped
  • 2 sticks of celery
  • 1 small leek
  • 2 large potatoes, chopped in large pieces
  • 2 bay leaves
  • 1 small bunch of parsley, washed
  • Few black peppercorns
  • 1 head garlic, un peeled
  • 3 pints of strong chicken stock
  • salt
  • 6 heaped tbsp chopped mint
  • 6 heaped tbsp chopped coriander
  • 4 tbsp Dijon mustard
  • 8-10 tbsp dry breadcrumbs
  • 3 medium eggs
  • 3 tbsp plain flour
  • 6 tbsp vegetable oil
  • sweet chilli jam or sauce
  • few salad leaves and baby spinach
  • 2 carrots finely sliced or grated

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  1. Place the vegetables, place along with breast of lamb in a large saucepan, add the boiling stock and bring back to the boil and simmer for 5 minutes.
  2. After 5 minutes skim well and taste, add a little salt if needed, then add the peppercorns, garlic, parsley and bay leaves and simmer for about two hours, the stock must just simmer.
  3. When cooked and the way to test is to insert a knife and there will be no resistance.
  4. Lift out carefully the cooked breast out with a fish slice and drain for a few seconds.
  5. Remove any bones easily now and discard.
  6. Place on a flat tray and press with another tray on top with a 2lb weight or a bag of sugar, and leave to cool and then chill overnight.
  7. Chill the stock, remove any set fat and re boil adding plenty of spinach for a delicious, hearty soup.
  8. When cool lift from the tray and scrape off any set jelly or juice, next carefully remove any sinew or gristle.
  9. Using a sharp knife trim the cooked lamb and cut into 2 perfect rectangles, don’t worry too much about the waste, just aim to get the largest rectangles from the cut of meat.
  10. Spread each piece of meat with one tablespoon of Dijon mustard and spread the coriander and mint evenly over the four rectangles.
  11. Beat the eggs in a bowl and put the breadcrumbs in a separate tray, flour the chilled meat then egg all over and pop into the breadcrumbs and coat well.
  12. Follow the same procedure with the other three and then re-chill.
  13. To cook the lamb heat half the vegetable oil in a frying pan, add two pieces of lamb and gently cook on one side until nicely browned then carefully flip over and continue to cook until nicely browned on the other side, keep warm and cook the other two pieces of lamb.
  14. To serve slice lengthways and place into warmed, sliced pitta’s or wraps with a little salad and a drizzle of sweet chilli jam or sauce.