What are Really Good Lamb Recipes: A Dive into Breast of Lamb St Menehould

When it comes to classic French cuisine, a breast of lamb St Menehould is a dish that truly stands out. Potentially a challenge to find, but a find worth the effort, breast of lamb offers a rich, hearty flavor that is hard to resist.

The Perfect Cut for Braising

The breast of lamb is not a commonly stocked cut, making it a rare find in many markets. However, when you do have the opportunity to acquire it, its culinary value cannot be overstated. Utilized to create a standout menu item in a French brasserie, the breast of lamb is both luxurious and economical. It comes beautifully uncut, ensuring all the flavors meld together perfectly.

Ingredients You Will Need

Lamb breast in one piece (approximately 1kg) Stock Onion Carrot Celery Bay leaf Breadcrumbs (preferably Panko) Egg or mustard (optional) Seasoned flour Butter

Cooking Method: A Two-Step Process

The recipe for a breast of lamb St Menehould involves a two-step braising process that will ensure a tender and flavorful result. These steps are detailed and require a bit of planning, as you’ll start some of the work the day before you plan to serve the dish.

Step 1: Braising

Preheat your oven to a medium temperature. Place the breast of lamb in a roasting tin. Accompany it with stock, white wine, onion, carrot, celery, and a bay leaf for flavoring. Let it cook in the oven for 2 to 3 hours. Likewise, when the lamb is perfectly cooked, remove it from the liquid and place it in a deep dish or a baking dish. This is also a good time to remove any large bones if present. Let the stock cool, strain it, and pour it over the meat. Place a layer of greaseproof paper over the top, followed by a heavy plate or another suitable object to keep the lamb flat. Let it chill overnight in the refrigerator.

Step 2: Preparation and Breading

Remove the chilled lamb from the refrigerator the following day. You can use the leftover stock to prepare a side dish such as puy lentils, or fry some potatoes if you prefer. Cut the lamb into strips, similar in size to a large fish stick. Dip each piece of lamb into seasoned flour. Optionally, dip in mustard or egg if you prefer. Bread the meat in Panko breadcrumbs, then brush with melted butter. Grill or fry the lamb strips on a medium hot griddle until the breadcrumbs are golden brown but not overly burnt.

Serving Suggestions

To serve, garnish with a green salad, slices of lemon, and perhaps some other vegetables. This dish pairs beautifully with red wine or cold beer, making it a wonderful communal dining experience where napkins are a must for eating with your fingers.

Conclusion

While the process may seem daunting, the breast of lamb St Menehould is a testament to the art of French cooking. Its rich, tender texture and savory flavor make it a dish worth preparing and sharing with family and friends.