Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic!
One of my favourite ways to use a wood-oven is to utilise the residual heat of the oven to slow cook things overnight. It’s the perfect environment for a slow braised larger joint of meat, the initial cooking time is hot, and then very gradually cools as its cooking resulting in super tender, incredibly moist cuts of meat. This even works for larger firmer vegetables such as pumpkins or beetroot.
In this recipe I use the breast, or belly of lamb. Rolling and tying it in the same way as you would a Porchetta makes it perfect for slow cooking. Lamb breast has so much flavour and similarly to a pork belly, has alternate layers of meat and fat that melt and tenderise during the cooking process.
Method
Lay your lamb breast flat on a chopping board with the rib side facing up. Spread generously with your harissa, season lightly with sea salt, and then completely cover in your wild garlic leaves.
Find the thinner edge of your lamb breast and begin to tightly roll the breast like a swiss roll until you have a neat, tightly rolled, uniform log resembling a Porchetta.
Using butchers twine, evenly and uniformly tie around the lamb breast to hold the shape. Make sure you do not tie it too tight as it will bow out at one end and it will not cook evenly.
Generously spread the rest of your Harissa on the outside of your lamb belly and wrap neatly in two layers of tin foil.
Once you have used your wood oven for the night and you have dispersed the wood and coals inside to help it cool down, place the lamb breast on a rack in an oven tray and pop it into your wood oven, close the door and leave it to cook overnight. In the morning remove from the oven carefully, unwrap the tin foil and ensure the lamb is soft and tender, allow to cool before refrigerating.
When it comes time to serve, make sure your wood oven is very hot, little drizzle the lamb with a lick of olive oil and place in the oven until beautifully caramelised and hot all the way through. Remove the string and carve.
Serve this for lunch generously sliced with some homemade flatbreads, cucumber and mint yoghurt, harissa mayo and some delicious wood roasted vegetables.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Devilled Benedict Crumpets and Wood-fired Asparagus! Method Preheat your pizza oven to 350˚C. While the pizza oven heats up prepare your hollandaise. Melt your butter in the oven and then whisk it slowly into a mixing bowl with egg yolks, mustard and garlic. Beat until the hot butter cooks the eggs into a rich velvety [...]
The Art of Fire Mastering the Grill with EatAlfresco Discover the joy of cooking over real flame There is something primal and deeply satisfying about cooking over fire. The sound of wood crackling, the scent of smoke, the flicker of flame reflected in polished steel — it connects us to something ancient, instinctive and joyful. [...]
Pea Pesto and Sourdough discard Crackers! This seasonal dip is perfect with a rustic sourdough cracker. The grated fennel in the peas provides a refreshing anise flavour that pairs to the crackers with fennel seeds and sea salt. Method Heat your oven to at least 250˚C and pour your sourdough discard onto a lined baking [...]
Meatball Sub! This Italian inspired meatball marinara open sandwich is a real treat. The meatballs cooked on the BBQ caramelise perfectly to provide an umami sweet crust and as soon as they’re cooked and you toss them in the rich tomato sauce they almost shout out for grilled cheese. You can cook this whole recipe [...]
Lamb Breast ‘Porchetta’ with Harissa and Wild Garlic
One of my favourite ways to use a wood-oven is to utilise the residual heat of the oven to slow cook things overnight. It’s the perfect environment for a slow braised larger joint of meat, the initial cooking time is hot, and then very gradually cools as its cooking resulting in super tender, incredibly moist cuts of meat. This even works for larger firmer vegetables such as pumpkins or beetroot.
In this recipe I use the breast, or belly of lamb. Rolling and tying it in the same way as you would a Porchetta makes it perfect for slow cooking. Lamb breast has so much flavour and similarly to a pork belly, has alternate layers of meat and fat that melt and tenderise during the cooking process.
Method
Serve this for lunch generously sliced with some homemade flatbreads, cucumber and mint yoghurt, harissa mayo and some delicious wood roasted vegetables.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
Devilled Benedict Crumpets and Wood-fired Asparagus
The Art of Fire – Mastering the Grill with EatAlfresco
Pea Pesto and Sourdough discard Crackers
Meatball Sub