Lamb breast is an amazingly cheap cut, dead easy to cook, with an intense lamby taste (well, it is lamb, after all!). A 500g piece, rolled and tied, is enough to feed four people that works out at about 1.25 per person. All you need to do to cook it is bung it in a slow cooker or casserole dish with a flavouring stock, leave it for a few hours, then carve into thick slices.
I served this with Spanish stove-top potatoes. Easy peasey cook. Peel some spuds, cut into chunks, par-boil in a saucepan of water and drain. Add a few glugs of olive oil to a frying pan, throw in the par-boiled potatoes and cook until on their way to turning golden. Next, slice up some fresh chorizo sausages into chunks, add to the frying pan. Chop a lemon into chunks and throw this in too. Cook for 10-12 mins, taking care not to burn (I didnt take enough care, as you can see), then serve as an accompaniment to lamb or pork.
For the lamb
1 rolled and tied breast of lamb, weighing approx. 500g
1 tbsp olive oil
300ml chicken stock
Handful of garlic cloves, peeled and chopped
6-8 whole anchovies, chopped
Leave from a couple of branches of fresh rosemary, chopped
1. Heat the oil in a large frying pan. Brown the lamb all over for a few minutes, to get the skin golden and crispy.
2. Add the lamb and the rest of the ingredients to a slow cooker or casserole dish. If using a slow cooker, cook on LOW for 4 hours, until the lamb is very tender when you pierce with a sharp knife. If using a slow cooker, make sure it has a tight-fitting lid and cook for 2-3 hours in the oven pre-heated to 10C/Gas 2.
3. When the lamb is cooked, remove from the cooking liquid and transfer to a plate. Reserve the liquid. Skim off any fat (theres quite a lot) and transfer to a small saucepan. Reduce to make a gravy to your desired consistency.
4. Remove the string from the lamb and carve into thick slices.
5. Serve with the chorizo-lemon-potatoes.