Ingredients

• 1 x 1.35kg/3 lb piece breast of lamb
• 2 carrots
• 2 onions
• 1 sprig thyme
• 280ml/½pint chicken stock
• 1 tbsp Worcestershire sauce
• 1 glass white wine
• salt and freshly ground black pepper
• seasoned flour
• 1 tbsp Dijon mustard
• 2 free-range eggs
• 340g/12oz fresh white breadcrumbs
• 1 bunch chopped fresh mint
• vegetable oil
• for deep-frying
• 280ml/½pint mayonnaise
• 60g/2oz chopped capers
• 85g/3oz chopped gherkins
• 2 tbsp chopped fresh parsley
• half lemon
• juice only

Directions

• Preheat the oven to 160C/320F/Gas Mark 2.
• Put the piece of lamb into a ovenproof dish that has a tight fitting lid.
• Cut the carrots into quarters lengthways and cut the onions into quarters. Put into the dish with the lamb.
• Add the thyme
• chicken stock
• Worcestershire sauce and wine.
• Season and cover the dish with its lid. Transfer to the oven and cook for around three hours
• basting every 30 minutes and turning the meat regularly. The meat should be completely tender when cooked enough.
• Remove from the oven and leave to rest. After 15 minutes remove the meat from the stock. Push out the bones and discard.
• Loosely wrap the meat in cling film and place between two heavy chopping boards. Place in the fridge and leave for a few hours or preferably overnight.
• Remove the meat from the cling film and cut into strips.
• In a clean bowl
• lightly beat the eggs with the mustard. In a separate bowl place the seasoned flour. In another bowl mix the breadcrumbs together with the mint.
• Dip the strips of lamb into the seasoned flour and then into the mustard-egg mixture and finally into the breadcrumbs.
• Roll each strip carefully in your hands to make sure the breadcrumbs are well stuck on.
• In a heavy-bottomed saucepan
• heat enough vegetable oil for deep frying (CAUTION: hot oil can be dangerous. Do not leave unattended).
• Deep-fry the strips until crispy and golden. Remove with a slotted spoon and drain on kitchen towel.
• For the tartare sauce (if using)
• mix all the ingredients together.
• Serve the hot crispy lamb strips with the tartare sauce (if using).