Jun Tanaka cooks a delicious recipe with this economical cut of lamb.
400ml/14fl oz chicken stock
1 garlic clove
1 fresh thyme sprig
60g bulgur wheat
10 cherry tomatoes, cut into quarters, seeds removed
½ red onion, finely sliced
20g golden raisins
¼ cucumber, peeled, halved, seeds removed, sliced
1 tbsp finely sliced fresh parsley leaves
1 tbsp finely sliced fresh mint leaves
For the almond paste, blend the almonds, garlic, vinegar and bread into a food processor and blend until smooth. With the motor running, slowly add the olive oil followed by the water. Season, to taste, with salt and freshly ground black pepper. Cover and set aside.
For the lamb, season the lamb breast with salt and freshly ground black pepper and sprinkle the chopped herbs on the inside. Roll the lamb breast up and secure with string.
Place the lamb breast into a pan, pour over the duck fat and simmer gently for 1½ hours.
Remove the lamb breast from the pan, remove the string, wrap in cling film and chill in the fridge.
Meanwhile, melt the butter in a frying pan, add the apricots and almonds, fry for 1-2 minutes, then stir in the honey. Season, to taste, salt and freshly ground black pepper.
For the dressing, crush the garlic and cumin in a pestle and mortar, stir in the lemon juice and olive oil. Season, to taste, with salt and freshly ground black pepper.
For the bulgur wheat salad, heat the chicken stock, garlic and thyme into a saucepan until boiling. Add the bulgur wheat and take the pan off the heat. Set aside for five minutes then drain. Remove the garlic clove and thyme sprig.
Tip the bulgur wheat and the remaining ingredients into a bowl and mix until well combined. Stir in the dressing to taste (you may not need all of it).
To serve, preheat the oven to 180C/350F/Gas 4.
Slice the lamb into 0.5cm/¼in slices, place on a baking tray and warm in the oven for one minute.
Spoon a thin layer of almond paste onto serving plates and top with the lamb. Scatter the almonds and apricots on the lamb. Spoon the bulgur wheat salad alongside.
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