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Fried lamb breast
Fruit and vegetables
1
garlic
bulb, cut in half horizontally
2-3 sprigs
thyme
4 banana
shallots
, chopped
1 banana
shallot
, sliced into rings
50g/1¾oz baby leaf
spinach
Tins, packets and jars
2 litres/3½ pints brown
chicken stock
30g/1oz
anchovies
½ tbsp
Dijon mustard
Cooking ingredients
oil
, for frying
50g/1¾oz
white wine vinegar
50g/1¾oz
sugar
1 tsp
fennel seeds
100g/3½oz
flour
100g/3½oz Japanese panko
breadcrumbs
200ml/7fl oz
rapeseed oil
Dairy, eggs and chilled
6 medium free-range
egg yolks
, beaten
2 medium free-range
egg yolks
Meat, fish and poultry
2
lamb breasts
, one the bone
Other
1 tbsp pickling liquor (from the shallots)
Back to recipe
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