Breast of lamb is a flavourful and very inexpensive cut of meat. It is fatty, but that’s precisely why the sharpness of vinegar and the crisp freshness of lettuce work so well alongside. It can be bought on the bone, or boned and rolled; either will work here.
Serves 2–3
1 large breast of lamb (about 500g)
About 1 tablespoon rapeseed or olive oil
6 garlic cloves (unpeeled), lightly bashed
1 large or 2 small Little Gem or other crunchy hearted lettuces
2 tablespoons red wine vinegar or cider vinegar
Sea salt and freshly ground black pepper
Preheat the oven to 220oC/Gas 7. Place the breast of lamb in a roasting tin, rub it with a little oil, then season all over with salt and pepper. Roast for 20 minutes, then lower the oven setting to 120oC/Gas ½ and add the garlic cloves. Cook for 2–3 hours until very tender. Set aside to rest in a warm place for 20 minutes.
Divide the lettuce leaves between serving plates, sharing out the inner heart leaves equally. Gently pull the lamb breast into pieces, including the crispy skin and fattier bits, and place on the lettuce leaves. Leave the bones (if there are any) and garlic cloves in the tin. Spoon out most of the lamb fat from the roasting tin.
Add the vinegar to the tin, place over a low heat and gently work the roasting juices together with the vinegar, squishing the garlic as you go. Let the mixture bubble and reduce a little, then taste it. Reduce it further if you like, then season with salt and pepper. Spoon this warm dressing over the lamb and leaves and serve, with warm bread.
PLUS ONE To make this a more substantial meal, add some just-cooked, waxy little new potatoes, cut into halves or quarters. Arrange these on the plate with the lettuce before adding the lamb and dressing.