Spoil yourself with Harvest Cafe’s confit lamb breast, as featured in The Summer Chef.
- 1 lamb breast
- 500g heirloom tomatoes
- 6 small Lebanese eggplant
- 1 bunch sorrel
- 500ml apple juice
- 1 litre duck fat
- 50ml extra virgin olive oil
- 30ml sherry vinegar
Place lamb breast in a deep oven dish. Cover with duck fat. Cover dish with foil and bake in oven at 100 degrees for 3-4 hours, until tender. When tender remove lamb from fat, gently pull out all bones and cartliage, and press overnight between two trays in refrigerator with a light weight on top.
Slice 18 strips of sorrel, 2cm wide, for garnish, reserve trim. Place remaining sorrel and trim in blender with apple juice. Once blended, strain through fine strainer.
Cut lamb into 6 pieces and slice eggplants in half lengthways. Heat a pan with olive oil. Cook lamb and eggplant together until golden in colour. Slice tomatoes into different shapes. Marinate in bowl with olive oil and vinegar. Arrange lamb, eggplant and tomatoes on plates. Finish with sorrel strips and juice.