"This dish will be shown on our spring menu coming in a couple of weeks when we will be serving it with a pickled red onion, snow peas, and mint salad." - Chef Chris Nelson, Edgewater Resort
Lamb breast, 2000g (ask your butcher for lamb breast or lamb flaps, or Chris suggests buying a rolled lamb shoulder or leg, unroll then stuff it as per the recipe. Increase the cooking time for a couple of hours.)
Parsley, 1 pack
Mint, 1 pack
Chicken stock, 1000g
Central Otago Pinot Noir, 100ml
Start by chopping the fresh herbs, garlic, anchovies, add lemon zest and set aside.
Place a sheet of cling film onto your work surface and lay the lamb breast on top, skin side down.
Generously spread the herb mix and season with salt and pepper.
Roll the lamb breast nice and tight and tie the ends of the cling film to make a sausage shape.
In a deep oven dish add the lamb, chicken stock, diced onion and red wine and cook at 140°C for 6 hours.
After the lamb is soft, reduce the liquid from the tray in a pot on high until a thick sauce is achieved.
Place the lamb under the grill on low while your sauce reduces to crisp up the outer layer of fat.
Notes from Chef Chris:
The lemon cuts through the fattiness of the meat and the anchovies melt away and leave a beautiful salty taste (not fishy).
Don’t worry the clingfilm won’t melt, it will just keep the shape and is removed after cooking.
I have paired this dish with a fresh, zingy and crunchy salad to balance the heaviness of the lamb.