Spiced lamb breast with tarragon dressing recipe
 Marinate the lamb breast for a few hours for maximum flavour. This lovely slow-cooked dish is served with roasted Jerusalem artichokes and a herby dressing. Equipment and preparation: You will need a spice grinder for this recipe. 6 bay leaves2 tbsp garlic powder 2 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp black pepper 2 tbsp mustard powder2 tbsp brown sugar 2 lamb breast joint 6 bay leaves 2 tbsp garlic powder 2 tbsp coriander seeds 1 tbsp cumin seeds 2 tsp black pepper 2 tbsp mustard powder 2 tbsp brown sugar 2 lamb breast joint 3 Jerusalem artichokes 1 tbsp olive oil 1 garlic clove, finely chopped1 tbsp fresh thyme, chopped 3 Jerusalem artichokes 1 tbsp olive oil 1 garlic clove, finely chopped 1 tbsp fresh thyme, chopped 2 tbsp fresh tarragon, chopped 1 tbsp fresh parsley, chopped2 tsp caster sugar 200ml/7fl oz malt vinegar 4 tbsp mayonnaise splash Worcestershire sauce, to taste 2 tbsp fresh tarragon, chopped 1 tbsp fresh parsley, chopped 2 tsp caster sugar 200ml/7fl oz malt vinegar 4 tbsp mayonnaise splash Worcestershire sauce, to taste mixed salad leaves mixed salad leaves Method To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm.Preheat the oven to 160C/140C Fan/Gas 3.Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm.To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters.Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides.Transfer to the oven to cook for 10–15 minutes. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary.Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes. To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. To make the spiced lamb breast, break the bay leaves into pieces and grind it in a spice grinder. Put the bay leaves, garlic powder, coriander seeds, cumin seeds, black pepper, mustard powder and sugar in a non-metalic bowl. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm. Rub the lamb all over with the marinade and set aside, covered for a few hours. Place in the fridge if your kitchen is warm. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Transfer the lamb to a baking tray and cover with foil. Cook for around 3 hours. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm. Heat a griddle pan to hot. Remove the lamb breast from the oven and slices into ribs and carefully transfer to the griddle to chargrill. Once browned, remove and keep warm. To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters. To make the artichokes, increase the oven temperature to 200C/180C Fan/Gas 6. Scrub the Jerusalem artichokes clean and cut into quarters. Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides. Heat a medium oven-proof frying pan and add the oil. Once hot, add the garlic, thyme, and artichokes, and cook until coloured on all sides. Transfer to the oven to cook for 10–15 minutes. Transfer to the oven to cook for 10–15 minutes. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary. To make the tarragon and vinegar dressing, mix the herbs with the sugar and vinegar in a bowl. Mix with the mayonnaise and add the Worcestershire sauce, to taste. Add a few drops of water to loosen if necessary. Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes. Serve the lamb breast with the dressing drizzled over, salad leaves and roasted Jerusalem artichokes.