Braised lamb breast with onions rosemary and anchovy gravy, patatas bravos & poached leeks
2.kg boned and rolled breast of Lamb, from AUBERY ALLENS
1 sprig of rosemary
2 kg white onions
1 litre of chicken stock
1 tin of anchovy’s
25 mls olive oil
4 cloves garlic
1 bunch parsley
Salt and pepper
3 Maris pied per potatos
50 grams sweet smoked paprika
4 small leeks.
Slice the onions and garlic
Heat a large deep sided pot adds the oil and once hot seal the lamb on all sides till golden brown#
Remove and place to one side now add all the onions and stir constantly then add the rosemary and garlic allow to cook while stirring for 5 mins
Add the lamb pour in the stock season cover and pot roast over a low fire in Dutch oven or oven at 130⁰C for 3hrs
Remove from heat allow to rest 20 mins
Peel roughly chop and blanch potatos in boiling salted water for 12 mins
Strain and place in frying pan with olive oil salt and smoked paprika
Roast at 130⁰C for 1 hr.
Cut leeks 4 cm lengths and poach for 1 hr. gently remove and dress with lemon seasoning and olive oil.
Slice the lamb and serve with patatas bravos leeks and lamb juice.