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📝 Description
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🥘 Ingredients
1 breast of lamb, a few slices of bacon, 1/4 pint of stock No. 105, 1 lemon, 1 onion, 1 bunch of savoury herbs, green peas.
👨🍳 Method
Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with 1 or 2 more slices of bacon; add the stock, onion, and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas, put these on a dish, and place the lamb on the top of these. The appearance of this dish may be much improved by glazing the lamb, and spinach may be substituted for the peas when variety is desired.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the Breast of Lamb and Green Peas this week, and I must say, the simplicity of the method belies the depth of flavor it yields. I found the lemon slices to be a brilliant touch, not only keeping the lamb pale and tender but also infusing it with a subtle, bright note that cuts through the richness of the meat. This dish is a weeknight cook's dream, offering a elegant meal without the fuss. The key to its success is the gentle simmering, which allows the lamb to become fall-apart tender. I was particularly delighted by how the bacon slices, both above and below the lamb, rendered down to create a savory, unctuous sauce. It's a classic technique that never fails to impress. Serve this with some crusty bread to soak up the sauce, and you've got a meal that's as comforting as it is satisfying.
