Braised lamb with potatoes and cottage cheese recipe
Braised lamb with salt baked potatoes and cottage cheese dressing It takes a bit of forward planning, but you won't be present for much of this cooking! Matt's cost effective dinner for four is well worth the wait. 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each)750ml/1⅓ pints chicken stock2 medium baking potatoes 200g/7oz pork fat100g/3½oz coarse sea salt 1 green chilli, roughly chopped, to serve1 bunch of spring onions, finely chopped, to serve 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each) 750ml/1⅓ pints chicken stock 2 medium baking potatoes 200g/7oz pork fat 100g/3½oz coarse sea salt 1 green chilli, roughly chopped, to serve 1 bunch of spring onions, finely chopped, to serve 2 tbsp cottage cheese2 tbsp Greek-style yoghurt 1 garlic clove, crushed1 tbsp of dark French mustard 1 tbsp wholegrain mustard 2 tbsp cottage cheese 2 tbsp Greek-style yoghurt 1 garlic clove, crushed 1 tbsp of dark French mustard 1 tbsp wholegrain mustard Method Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set.Preheat the oven to 200C/180C Fan/Gas 6.Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour.Meanwhile, mix together all the dressing ingredients and set aside.Shred the lamb with two forks. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy.To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately. Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set. Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat, place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour. Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour. Meanwhile, mix together all the dressing ingredients and set aside. Meanwhile, mix together all the dressing ingredients and set aside. Shred the lamb with two forks. Shred the lamb with two forks. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy. Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy. To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately. To serve, cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions, serve immediately.