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.
The Art of Fire Smoked Short Ribs with Tuscan Olive Oil Glaze Slow, smoky and deeply satisfying Few cuts reward patience like beef short ribs. When cooked low and slow over glowing embers, the meat becomes tender enough to fall apart with a fork while the surface turns sticky and caramelised. This is fire cooking [...]
The Art of Fire Perfect Sirloin with Herb Butter Crust Precision, power and the pure joy of searing When you cook steak at 800 degrees, magic happens. The surface caramelises in seconds, locking in flavour and tenderness while the inside stays juicy and perfectly pink. This is where the Beefer Grill takes centre stage — [...]
Bresaola and Chargrilled Courgette Salad! This truly is summer on a plate - there's a charred depth that combines with the vibrant, light notes of succulent vegetables and zingy chilli heat. If you are looking for a colourful way to serve charcuterie al fresco then look no further. Grilling courgettes and serving with toasted almonds [...]
The Art of Fire Shoulder of Lamb Feast Slow fire, generous flavour Cooking lamb over the Flamery Asado Grill is an act of patience and generosity. The gentle rhythm of turning, basting and tending to the fire rewards you with tender, fragrant meat that falls apart at the touch of a fork. This is the [...]
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
The Art of Fire – Smoked Short Ribs with Tuscan Olive Oil Glaze
The Art of Fire – Perfect Sirloin with Herb Butter Crust
Bresaola and Chargrilled Courgette Salad
The Art of Fire – Shoulder of Lamb Feast