This is a delicious way of cooking economical cuts of lamb. If you like, cooked pieces of leftover lamb may also be prepared in the same way, omitting the braising stage. Serve this tasty dish with boiled new potatoes and broad beans.
2 large whole breasts of lamb
1 teaspoon salt
½ teaspoon black pepper
2 pints chicken stock bouquet garni consisting of parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 oz. butter, melted
½ teaspoon cayenne pepper
½ teaspoon dry mustard
3 tablespoons dry breadcrumbs
10 fl. oz. Devil Sauce I
Preheat the oven to moderate 350CF (Gas Mark 4, 180°C).
Rub the breasts of lamb with the salt and pepper and place them in a large flameproof casserole. Pour in the stock and add the bouquet garni.
Place the casserole over high heat and bring the stock to the boil. Cover the casserole and transfer it to the oven.
Braise the breasts for 1.5 to 2 hours, or until they are tender when pierced with the point of a sharp knife.
Remove the casserole from the oven and lift out the breasts. Set them aside to cool.
With a sharp knife, cut the meat into 2-inch cubes. Discard the bones.
Preheat the grill to high.
In a small bowl, combine the melted butter, cayenne pepper and mustard. Dip the pieces of meat in the mixture and coat them with the breadcrumbs.
Place the coated pieces of meat on a rack in the grill pan and place them under the heat.
Reduce the heat to moderate and cook for 3 to 4 minutes on each side or until the pieces of meat are golden brown.
Arrange the meat on a warmed serving dish. Serve at once with the Devil Sauce.