Fried lamb breast recipe
 Lamb breast is slow-cooked until it's very tender, then coated in breadcrumbs and deep-fried. Magnificent! oil, for frying2 lamb breasts, one the bone1 garlic bulb, cut in half horizontally2-3 sprigs thyme 4 banana shallots, chopped2 litres/3½ pints brown chicken stock 50g/1¾oz white wine vinegar50g/1¾oz sugar1 tsp fennel seeds1 banana shallot, sliced into rings 100g/3½oz flour6 medium free-range egg yolks, beaten100g/3½oz Japanese panko breadcrumbs oil, for frying 2 lamb breasts, one the bone 1 garlic bulb, cut in half horizontally 2-3 sprigs thyme 4 banana shallots, chopped 2 litres/3½ pints brown chicken stock 50g/1¾oz white wine vinegar 50g/1¾oz sugar 1 tsp fennel seeds 1 banana shallot, sliced into rings 100g/3½oz flour 6 medium free-range egg yolks, beaten 100g/3½oz Japanese panko breadcrumbs 2 medium free-range egg yolks30g/1oz anchovies½ tbsp Dijon mustard1 tbsp pickling liquor (from the shallots) 200ml/7fl oz rapeseed oil 50g/1¾oz baby leaf spinach 2 medium free-range egg yolks 30g/1oz anchovies ½ tbsp Dijon mustard 1 tbsp pickling liquor (from the shallots) 200ml/7fl oz rapeseed oil 50g/1¾oz baby leaf spinach Method For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2.Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender.Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge.The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise.Wash the spinach and pat dry using kitchen paper. For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb.Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer.To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side. For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2. For the spring lamb belly fritters, preheat the oven to 150C/300F/Gas 2. Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender. Heat a little oil in a large ovenproof frying pan and brown the lamb breasts. Add the garlic, thyme and the four chopped shallots and lightly colour. Pour in the chicken stock and place in the oven for three hours or until the meat is very tender. Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge. Line a terrine mould with cling film. Remove the meat from the pan. Pull the meat from the bones. Press the meat into the tin. Cover with cling film and place a weight on top to compress the meat. Leave overnight in the fridge. The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. The next day, make a pickling liquor by boiling two teaspoons of water, the white wine vinegar, sugar and fennel seeds in a saucepan. Pour onto the sliced shallots rings and leave to cool. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise. For the spinach and anchovy mayonnaise, in a food processor, blend the egg yolks, anchovies, mustard and the pickle liquor from the shallots. Then, with the motor running, slowly add the rapeseed oil in a thin steady stream until it emulsifies into a mayonnaise. Wash the spinach and pat dry using kitchen paper. Wash the spinach and pat dry using kitchen paper. For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the spring lamb belly fritters, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb. Chop the cooked lamb breast into 2.5x8cm/1x3in rectangles. Coat the lamb in flour and pat off any excess. Dip into the beaten egg then dredge in the breadcrumbs, taking care to completely coat the lamb. Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer. Deep fry the fritters until crisp and golden-brown. Season with salt and pepper when they come out of the fryer. To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side. To serve, dress the spinach leaves with the pickled shallot rings and a little anchovy mayonnaise. Serve with the fritters and the remaining mayonnaise in a dipping bowl on the side.