More lamb.. are you a breast or a leg person?

Fabulous breast of lamb from Layer Marney lamb, bought at the Essex Food festival. Glorious.

Rough recipe?

Roll up breast of lamb (I cut whole breast into two, and rolled these up separately, cooks a bit quicker) . 

Put on top of sliced onions in pan. 

Half cover with lamb gravy (best use E Cuisine Home Chef lamb stock cos its the only lamb stock worth using) put in oven gas mk 4, covered with foil. 

Bake for 3 hours, basting from time to time. 

Take out, rest, and while it is resting, add 1 tablespoon of blackberry vinegar and reduce until syrupy. Onions will have melted into the gravy. 

Cut each half breast into two pieces and put on plate, cover with gravy. 

Eat.

Breast of #layermarney #lamb with #essentialcuisine lamb glace. Stunning.

A photo posted by Lynne Clark (@josordoni) on Aug 12, 2015 at 12:31pm PDT

Lamb and salad. Slam it in!

Slam in the Lamb! #lamb #dinner #salad #delicious

A photo posted by Lynne Clark (@josordoni) on Aug 10, 2015 at 12:07pm PDT

I have been posting my dinners on Instagram and couldn't work out what to do to get them here for you too.. well I have at least discovered (if it works) how to embed the picture here.

Today's dinner was a 20 minute marvel. Lamb steak tossed in lemon juice, seasoning, mediterranean herbs and olive oil, grilled and served on a salad mainly consisting of fine green beans, broccoli, cucumber and little gem lettuce. Simple.