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

jan bretschneider

jan bretschneider

24th March 2011
jan bretschneider

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.


  • 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


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.
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.

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