Ingredients

• 2 x rolled breast of lamb (500g/1lb 2oz–750g/1lb 10oz each)
• 750ml/1â…“ pints chicken stock
• 2 medium baking potatoes
• 200g/7oz pork fat
• 100g/3½oz coarse sea salt
• 1 green chilli
• roughly chopped
• to serve
• 1 bunch of spring onions
• finely chopped
• to serve
• 2 tbsp cottage cheese
• 2 tbsp Greek-style yoghurt
• 1 garlic clove
• crushed
• 1 tbsp of dark French mustard
• 1 tbsp wholegrain mustard

Directions

• Pour the stock into a large saucepan and bring to a simmer. Add the lamb breasts and braise for 1–2 hours or until tender. Spoon off the rendered fat
• place in a bowl and refrigerate. Remove the meat and allow to cool. Unroll and lay flat on a baking tray. Place another baking tray on top of the lamb and put in the fridge overnight until set.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Roll the potatoes in the pork fat. Roll generously in the coarse sea salt until covered. Wrap in kitchen foil and bake for 1 hour.
• Meanwhile
• mix together all the dressing ingredients and set aside.
• Shred the lamb with two forks.
• Place a frying pan over a high heat and add some of the rendered lamb fat. Add the lamb to the pan and fry until really crispy.
• To serve
• cut the potatoes in half and divide between four plates. Top each potato with 3 tablespoons of dressing and a quarter of the shredded lamb. Garnish with the chilli and spring onions
• serve immediately.