Recipes [1]

Grilled Curried Lamb Breast

Matt Jennings. Photo: Angel Tucker/Farmstead, Inc.

From: Chef/owner Matt Jennings, Farmstead, Providence, RH. Yield: 1 breast of lamb.

1 breast of lamb
5 Tbsp. rapeseed oil
1 carrot, peeled and chopped medium
1 rib celery, chopped medium
1 small onion, chopped medium
2 cloves garlic, crushed
3 sprigs flat Italian parsley
1 sprig thyme (lemon thyme is best, if available)
1 bay leaf
2 kafir lime leaves
¾ cup vadouvan curry blend (sweet, French-influenced curry powder)
6 white peppercorns
½ cup dry white wine
5 cups chicken stock or white veal stock
2 cups coconut milk
1 Tbsp. apple cider vinegar
1 Tbsp. finely chopped fresh cilantro/coriander
1 Tbsp. finely chopped mint
1 Tbsp. finely minced red onion
1 tsp. minced fresh chives
1 Tbsp. minced sweet red pepper
1 Tbsp. grated lime zest
1 Tbsp. grated lemon zest
1 bunch mache, rinsed and dried

The day before the lamb will be served, trim all surface fat from it. Preheat oven to 300°F. In a heavy ovenproof skillet large enough to hold lamb, heat 3 Tbsp. oil. Add carrot, celery, onion, garlic and parsley; sauté until vegetables begin to brown. Remove vegetables from pan, add lamb and cook on both sides until lightly browned. Return vegetables to pan along with thyme, bay leaf, kaffir lime, curry blend, peppercorns, wine, stock and coconut milk. Cover and place in oven for about 2½ hours, until meat is very tender when pierced with a fork.

Remove lamb from skillet and immediately pull out the bones (they should slip out easily). Place lamb on baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or dish topped with a few cans. Refrigerate overnight. Simmer cooking liquid until reduced to about 2 cups, then strain and degrease it. Reserve 1/3 cup of liquid for use in recipe; the rest can be frozen for another use.

Mix 1/3 cup lamb liquid with remaining ingredients, except for mache, to make a sauce. To serve, cut lamb into squares, strips or triangles. Broil or grill pieces of lamb on each side until warmed and lightly seared. Serve with mache leaves on the side and drizzle sauce on top.