Candied lamb breast
Photo credit: ©STUDIO89 Recipe from show 11 of “Top Chef: les Grands Duels”.
- 1 lamb breast of 1.2 or 1.3 kg
- 2 cloves garlic
- 40 g chopped fresh ginger
- 4 tbsp. soy sauce
- 4 tbsp. homemade ketchup
- 2 tbsp. liquid honey
- 1 little pepper
Preparation 10 minutes
Cooking 1 hr 15 mins
Preheat the oven to 160°C.
Mix all the ingredients (except the meat) in the blender to obtain a sweet and sour sauce, spiced up with the ginger.
Give a few stabs to the skin of the lamb breast.
Brush breast with mixture. In a large dish (if possible glass or ceramic), pour a little oil and 2 tablespoons of water.
Bake for 35 minutes at 150° on the skin side. We return to the bone side for another 35 minutes. Mix the marinade regularly and moisten regularly with a brush.
Finish with 5 minutes of cooking on the grill on the skin side to crisp everything up.
For this Confit Lamb Breast recipe, you can count on 10 minutes of preparation. To learn more about the foods in this meat recipe, head over to our food guide here.