lamb breast

Lamb, pan-fried with polenta to give it an irresistibly crisp finish, served with tender broad beans, shallots and herbs

Crispy lamb breast with broad beans, chilli & marjoram

boneless lambbreasts (approx 1kg in total, ask your butcher

garlic cloves, crushed

tsp rosemary, chopped

Dijon mustard

duck fat

plain flour

polenta

butter

banana shallots, finely diced

broad beans, podded and skinned (podded weight 200 grams)

red chilli, chopped (seeds left in)

tsp Cabernet Sauvignon red wine vinegar

tbsp picked marjoramleaves

lamb

Heat oven to 140C/120C fan/gas 1. Put the lamb on a chopping board. In a small bowl, mix the garlic, 1 tbsp flaky salt, rosemary and mustard into a paste. Rub on the inside of each lamb breast. Next, stack the breasts on top of each other and roll up the longest side into a sausage shape. Use the butchers string to tie knots along the length of the lamb.

In a large, round casserole dish, heat the duck fat. When it reaches 100C on a cooking thermometer, add the lamb (you may need to curl it into the dish). Put the lid on, then cook in the oven for 4 hrs until tender. Remove the dish and leave to cool. Once the fat is cool enough, remove the lamb using two slotted spoons. Reserve the cooled fat as you will need 1 tbsp tomorrow, and save the rest to make roasties. Lay the lamb roll on some cling film, then roll as tight as you can. Chill on a baking tray in the fridge overnight.

The next day, heat oven to 180C/ 160C fan/gas 4. Remove the cling film and string, and slice into 6-8 equal portions. On a plate, mix the flour and polenta, and season well. Dip each portion into the mixture. Meanwhile, heat 1 tbsp of duck fat in an ovenproof frying pan.

When the pan is hot, add the lamb. Seal each side for 2-3 mins until you get a golden, crispy crust. Sear the sides, then transfer the pan to the oven for 8 mins or until it&rsquo;s hot in the middle. Remove from the oven and put the lamb on a plate loosely covered with foil.

Carefully put the pan back on the hob &ndash; you should have a good layer of lamb fat. Add your butter then, once foaming, add the shallots, broad beans and chilli. Stir-fry for 1 min, then add the vinegar and marjoram leaves. Season to taste, then remove from the heat. Serve immediately with the crispy lamb breast and reduced lamb stock.

My navarin of lamb is made with lamb breast, including bones and cartilage. This cut is usually available inexpensively at the supermarket; if you don't see it displayed with the meats, ask the butcher if he has a lamb breast in the back. Juicy and flavorful when stewed, the breast is a better selection for the navarin than the leg, which would be much more costly and not nearly as moist prepared this way.

Lamb Navarin

lamb breasts,

all-purpose flour

onion,

garlic,

water

salt

black pepper

herbes de Provence

potatoes,

carrots,

(10 ounces) frozen baby peas

parsley

Cut the lamb between the rib bones into strips about 1 1/2 inches wide. You should have about 14 pieces.

In a large saucepan or Dutch oven cook the lamb, preferably in one layer, over medium heat, partly covered, for 30 minutes, until it has released most of its fat and is nicely browned on all sides. Remove the lamb to a plate and pour out and discard the fat. (You may have 1 cup of fat.)

Return the meat to the pot, sprinkle it with the flour, and mix well. Add the onions, garlic, water, salt, pepper and herbes de Provence, mix well, and bring to a boil. Cover, reduce the heat to low, and cook for 30 minutes.

Add the potatoes and carrots, and cook, covered, for 20 minutes. Then, stir in the peas, and cook, covered, for 5 additional minutes.

To serve, spoon the navarin onto individual plates and sprinkle with the parsley.

Learn How to Air Fry Lamb Ribs to tasty perfection with flawlessly rendered fat, a crisp exterior and bags of finger-licking flavour. They&#39;re hands off, can be seasoned as you please and will never fail to impress.

How to Air Fry Lamb Ribs Recipe

Lamb Ribs

tbsp Oil (see notes)

tsp Seasoning (see notes)

If your air fryer requires pre-heating, start this setting now.

Thoroughly dry roughly 800g Lamb Ribs. If they&#39;re not already cut into single ribs, use a sharp knife to cut between the bones now.

Drizzle over 1 tbsp Oil and 1½ tsp Seasoning and toss to thoroughly coat the lamb.

Place the ribs into the air fryer basket. Leave a little space between each so the air can circulate if possible.

Cook for 15 minutes at 200c/390f.

The ribs will be part cooked and will need turning, especially if your fryer is quite packed like mine. If you have lots of room, you could skip this step.

Use tongs to turn the ribs.

Cook for a further 15 minutes at 200c/390f.

Allow to rest for at least 3 to 4 minutes before tucking in. Spoon over juices that have collected in the bottom of the air fryer for extra flavour.

Cook for a total of 30 minutes at 200c/390f. Turn midway through cooking.

To Cook From Frozen

Lamb ribs is not a cut of meat I often buy but these looked so delicious I had to try them.  I wasn't disapponted, so tender and juicy and so easy to make.

With all your air fryer recipes, my poor air fryer is struggling to keep up with making them all.

I cooked these lamb ribs, adding some ground cumin and chilli powder to the spice mix. They were full of flavour and so easy to cook. A great change from my usual pork ribs.

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Top 3 lamb breast recipes from across the web

The most viewed lamb breast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy lamb breast with broad beans...

Lamb Navarin

How to Air Fry Lamb Ribs Recipe

The most viewed lamb breast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine