2 breasts of lamb, each weighing 600 g (1 1/4 lb)
1 small onion, halved
1 small carrot, roughly chopped
1 celery stalk, roughly chopped
1 tablespoon chopped celery leaves (optional)
1 teaspoon whole cloves
7.5 cm (3 inch) cinnamon stick
2 bay leaves
1 sprig each fresh rosemary and thyme, or pinch each dried rosemary and thyme
2 tablespoons cider vinegar or white wine vinegar
1 teaspoon black peppercorns
1 teaspoon salt
1 small onion, halved
1 small carrot, roughly chopped
1 celery stalk, roughly chopped
1 tablespoon chopped celery leaves (optional)
1 teaspoon whole cloves
7.5 cm (3 inch) cinnamon stick
2 bay leaves
1 sprig each fresh rosemary and thyme, or pinch each dried rosemary and thyme
2 tablespoons cider vinegar or white wine vinegar
1 teaspoon black peppercorns
1 teaspoon salt
Apple filling
2 large cooking apples, peeled, cored and chopped
6 tablespoons cider vinegar
4 whole cloves
6 tablespoons cider vinegar
4 whole cloves
method
1. Put the vegetables, spices, herbs and vinegar in a large saucepan with the peppercorns and salt. Pour in enough water to cover the lamb but do not add the lamb at this stage. Bring to the boil, then lower the heat and simmer for 10 minutes.
2. Add the lamb, cover the pan and bring back to the boil. Lower the heat and simmer for 1 1/2 hours or until the meat is tender.
3. Let the lamb cool in the liquid in the pan.
4. Meanwhile, make the apple filling: put the apples into a saucepan with the vinegar and cloves. Cover and cook over low heat for 15 minutes or until the apple is very soft. Remove the cloves and, using a wooden spoon, mash the apples to a puree.
5. When the lamb is cool enough to handle, lift out of the liquid and remove the bones and as much of the skin and the fat as possible.
6. Spread the lamb breasts with the apple puree, then roll them up and tie with fine cotton string. Leave in a cool place for at least 4 hours to set into shape.
7. Heat the grill/broiler to high.
8. Bring the breasts of lamb to room temperature, then cut each roll into 4 thick slices, leaving the string in place.
9. grill/broill the rounds of lamb until they are brown and crisp on both sides (10 - 15 minutes in all). Remove the string and serve at once.
2. Add the lamb, cover the pan and bring back to the boil. Lower the heat and simmer for 1 1/2 hours or until the meat is tender.
3. Let the lamb cool in the liquid in the pan.
4. Meanwhile, make the apple filling: put the apples into a saucepan with the vinegar and cloves. Cover and cook over low heat for 15 minutes or until the apple is very soft. Remove the cloves and, using a wooden spoon, mash the apples to a puree.
5. When the lamb is cool enough to handle, lift out of the liquid and remove the bones and as much of the skin and the fat as possible.
6. Spread the lamb breasts with the apple puree, then roll them up and tie with fine cotton string. Leave in a cool place for at least 4 hours to set into shape.
7. Heat the grill/broiler to high.
8. Bring the breasts of lamb to room temperature, then cut each roll into 4 thick slices, leaving the string in place.
9. grill/broill the rounds of lamb until they are brown and crisp on both sides (10 - 15 minutes in all). Remove the string and serve at once.
serving amount
serves 4
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