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CATERING AND HOSPITALIT Y | CHEF’S COMMENT | 47
“When spring came, even the false spring, there were no problems except where to be happiest. The only thing that could spoil a day was people and if you could keep from making engagements, each day had no limits. People were always the limiters of happiness except for the very few that were as good as spring itself.” Ernest Hemingway
Peter Walters, Keele University’s Executive Chef, celebrates Easter with some teatime treats
An Easter feast I
Breast of Lamb with a Mustard Crust
Peter Walters
2 breasts of lamb on the bone, skin removed (a boneless roll can be used) 1 tbsp vegetable oil 2 carrots 2 onions 1 garlic bulb peeled into cloves Small bunch thyme 2 bay leaves 1 bot le white wine 4 tbsp English mustard 100g white breadcrumbs (freshly made) 1 tbsp olive oil Salt and pepper 1 tbsp cornfl our Boiled new potatoes and watercress to serve
1
Heat the oven to 180˚C. Peel and chop the carrot and onion. Heat the oil in a roasting tin or frying
pan and brown the carrot, onions and garlic on the hob for about fi ve minutes. Scat er the thyme and
t’s hard to believe there are only three months to the end of another academic year. Soon, the April showers will pass, the sun will come out and the
Easter bunny will deliver a chocolate heaven. At this time of year I always like a bit of lamb, and
I’ve noticed that breast of lamb is relatively cheap, so why not give this recipe a go?
For 4 persons
bay leaves over the vegetables then lay the lamb on top if using a roasting tin, otherwise transfer all to a casserole or tray. Pour the bot le of wine and about 350ml water over, season well with salt and pepper and cover tightly with a sheet of foil if using a tin, or cover with a lid. Cook the lamb for 2½ hours then remove from the oven.
2 3
Leave the lamb to cool slightly before gently pulling out the bones. Pour the juices
and vegetables into a container and chill. This can be prepared a couple of days in advance and chilled.
Increase oven temperature to 200˚C and lay the lamb, skin-side up, in a shallow roasting tin and
generously brush with mustard. Heavily sprinkle with the breadcrumbs and drizzle with the olive oil. Bake for 30 minutes until the crumbs are toasted and crisp.
4 5
Meanwhile, lift the solid fat pieces off the cold cooking liquor or, if serving from warm, be
sure to skim off as much fat as possible and boil up in a saucepan. Discard the bay leaves and thyme. Taste, adjust seasoning and thicken with a lit le cornfl our mixed with water.
Lift the lamb onto a board and cut into pieces. Serve with the vegetables in their sauce, boiled potatoes and watercress. UB
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