Breast of Lamb with beetroot, anchovies, watercress and olive crunch

jan bretschneider

jan bretschneider

24th March 2011

Breast of Lamb with beetroot, anchovies, watercress and olive crunch

Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Breast of Lamb with beetroot, anchovies, watercress and olive crunch recipe below as tried and tested by our professional chefs.

Ingredients

  • Breast of lamb
  • 4 breast of lamb
  • 10 cloves of garlic
  • 3 spring of rosemary
  • 3 spring of thyme
  • Cest of 1 lemon
  • 300ml olive oil
  • 3 pinch of pink salt
  • Trim as much fat as possible of the breast.
  • Blend all the ingredients but breast of lamb in bar blender.
  • Use as marinate for the breast. Marinate the lamb for 24 hours
  • After 24 hours wash of marinate and Ballontine the breast into 3 cm width roulades using meat glue sprinkled on it.
  • Waterbath the lamb at 80 degrease for 12 hours.
  • Olive crunch
  • 120g egg white
  • 120g sugar
  • 150g dried black olive powder
  • Salt
  • Whisk the egg whites to soft peaks and add slowly the sugar until the sugar is completely dissolved.
  • Split the meringue in half adds slowly the black olive powder into first half. Now add the second half.
  • Add the salt to taste but bear in mind that you will dry the meringue and the salt will get stronger.
  • Now bake the olive meringue at 150 degrease for 30 minutes. Take out the oven and place in drying out oven for 24 hours. When dry and crunchy break into pieces and vac pac.
  • Beetroot chutney
  • ¾ pint white wine vinegar
  • 60oz sugar
  • Pinch salt
  • ½ tsp ground ginger
  • 6oz chopped onion
  • 6oz chopped apples
  • 2.5lb cooked and grated beetroot

Method

Bring vinegar, ginger, onions and finely diced apples, sugar to boil and add the beetroot.
Season to taste.
Beetroot carpaccio
Slice cooked beetroot thinly and lay them overlapping. Now trim the sides so you left with a rectangle. Approx. 13 cm long and 4 cm deep. Place them on parchment paper.
Anchovies
dry off the anchovies and dip in tempura batter and deep fry when called away
Watercress vinaigrette
Pick the smallest leaves and use to garnish
Blanch the rest of the watercress and refresh.
Place in thermo mix and blend to a paste adding as little oil as possible.
Add vinegar and to taste.
If not peppery enough add a little English mustard.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you