Breast Of Lamb Sainte Menehould - cooking recipe

Ingredients

1 lamb breast
2 carrots, sliced
2 onions, sliced
1 sprig rosemary
1 sprig thyme
250 ml white wine
250 ml water
salt and pepper, to taste
To Coat
1 cup dried breadcrumbs, to coat
100 g butter, melted
2 eggs, beaten
Dijon mustard or English mustard, to taste

Preparation

Place the lamb in an ovenproof dish, cutting it in half if necessary.
Scatter the carrots, onions and herbs under and over the lamb.
Pour the wine and water over, season well and cover.
Bake at about 140 C for 2-1/2 to 3 hours, removing the dish from the oven to baste and turn the breast 2-3 times.
When the meat is tender, take out of the oven and leave until cool enough to handle.
Slip the rib bones out of the meat by tugging gently with your fingers.
Press the boneless breast between 2 chopping boards or 2 flat plate with a weight on top.
Leave in the fridge for a few hours or overnight.
The next day, slice the cold, pressed breast meat into pieces two fingers wide and one finger long.
Brush with a little mustard, dip in beaten egg and press firmly into the breadcrumbs so they are well coated.
Arrange on a wire rack in a roasting tin.
Brush with melted butter and place in the centre of a moderate oven, about 180\u00b0C.
After 15 minutes turn on the oven grill or put the oven up to maximum heat.
Get the lamb pieces very crisp on both sides, then serve with a sauce.
Something like a salsa verde or tartar sauce goes over well.