Breast of Lamb Ste-Ménehould with Sauce Ravigote

Any dish that makes use of one of the tougher, less popular cuts of meat and turns it into something as classy as this is, for me, what good cooking is all about. Breast of lamb on the bone is ideal but if you can only find the rolled variety, this is still just as usable. You’ll probably be able to pick up a rolled breast of lamb for under £5 and this will happily feed at least 4 people as a substantial starter or, with some boiled potatoes, a decent main.

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