Mustard-crusted breast of hogget
- Serves: 4
- Preparation time: 1 hour
- Cooking time: 3 hours
1 breast of hogget (One breast weighs app 2kg)
100g fresh white breadcrumbs
750ml cheapest possible white wine
1 whole garlic globes – halved
30ml rape seed oil
300g carrots – chopped
350g onions – chopped
2 bay leaves
5g thyme sprigs
100g English mustard
Salt and black pepper
- Pre-heat the oven to 160c/325f/G3.
- Heat half the oil in a roasting tin and brown the carrots, onions and garlic on the stove.
- Add the herbs and lay the lamb on top of the vegetables and pour over the wine and water.
- Season well and cover tightly with foil.
- Pop in the oven and cook, undisturbed for two and a half hours. Remove from the oven and leave covered until cool.
- Remove the lamb and lay on a separate tray. Pour the juices and vegetables into a container and along with the lamb, leave to chill in the fridge overnight.
- Pre-heat the oven to 200c/400f/G6.
- Gently pull the rib bones out of the breast and lift the solidified fat from the surface of the cooking juices.
- Lay the lamb on a roasting tray, skin side up and generously spread with mustard. Press the breadcrumbs down into the mustard and drizzle with the remaining oil.
- Bake for 30 minutes until the crumbs are toasted and crisp.
- Re-heat the cooking juices and vegetables on the stove and adjust the seasoning.
- Remove the lamb from the oven, place on a board and cut into appropriate sized pieces.
Place the vegetables and a portion of simple boiled potatoes in the bowl, pour in some cooking juices and place the lamb on top. Serve with a watercress side salad. Delicious.