Ingredients

• 1 boneless lamb breast joint (approximately 800g/1lb 12oz)
• flat not rolled
• 2 garlic cloves
• sliced
• 1 bunch rosemary
• leaves picked
• 1 bunch thyme
• leaves picked
• 3 Italian white onions
• cut into quarters
• 2 tsp harissa
• 600g/1lb 5oz kale
• roughly chopped
• 50ml/2fl oz rice wine vinegar
• 1 kg/2lb 4oz ripe heirloom tomatoes
• cut into sixths
• 1 bunch mint
• leaves picked and chopped
• 1 bunch parsley
• leaves picked and chopped
• 1 lemon
• juice only
• 250ml/9fl oz extra virgin olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Score the skin side of the lamb breast using a sharp knife. Season with salt and rub the garlic
• rosemary and thyme all over the meat. Press the herbs and garlic into the scores.
• Place the breast on a roasting rack and then on a baking tray. Roast for 1–1½ hours.
• Meanwhile
• season the onions with salt and rub the harissa into them. Place on a separate baking tray and put into the oven halfway through the lamb cooking time.
• When the lamb is cooked
• the skin should be crispy and the breast should be cooked through
• so you can put the back of a spoon easily through the meat. About 5 minutes before the end of the cooking time
• add half the kale to the tray with the onions and cook for the remaining minutes.
• Leave the lamb to rest for 15 minutes and place the onions and cooked kale in a large bowl. Put the raw kale in a separate bowl. Heat the vinegar in a saucepan and
• when hot
• pour over the raw kale. Leave to sit for a few minutes
• then drain.
• Add the tomatoes
• mint and parsley to the harissa onions. Add black pepper and lemon juice to taste and mix in the rice wine kale and stir.
• Place the lamb on a chopping board
• carve and serve with the harissa onion and tomato salad.