BRING THE CIRCUS HOME

Roast rack & fried breast of lamb with peas & wilted lettuce

This is effectively a spin on lamb, mint and peas. When it’s warm outside, it’s time to visit the local butcher and ransack the allotment. Ask the butcher to chine the lamb rack, French-trim the bones, and debone the breast.

SERVES 6 PREP 1 hr plus at least 2 hrs chilling and resting COOK 4 hrs 45 mins MORE EFFORT

1 lamb breast, deboned rapeseed oil, for rubbing and frying
1 rack of lamb a few thyme sprigs
3 banana shallots, thinly sliced
6 garlic cloves, thinly sliced
100g unsalted butter
150g peas
150g sugar snap peas
150g mangetout
150g lettuce, chopped
150g runner beans
150g broad beans
3-4 mint leaves, torn
1 lemon, juiced
1 egg
100ml whole milk
100g plain flour
100g panko breadcrumbs

Heat the oven to 170C/ 140C fan/gas 3.