Breast of lamb is a really underrated cut of meat. It is cheap to buy, has a lovely taste around this time of year, just before the new-season lamb starts, with the lambs a bit older and having a slightly stronger flavour.

It is a relatively fatty cut but don’t be put off – fat equals flavour. I buy my breasts of lamb from Andrew Francis butchers, in Ludlow, and they are always excellent quality.

You can stuff a lamb breast with anything you wish. Maybe just a few sprigs of rosemary and a couple of cloves of garlic, if you don’t have time to make a stuffing.

I use these flavours because they complement the lamb and garnish it so well. The capers are used to almost season the dish, because of their salty quality.

* Serves six – cost £4.17 (70p each)

Ingredients

• One large lamb breast, off the bone
• 30g unsalted butter
• 7.5g garlic (finely grated)
• 250g onion (grated)
• 10g fresh rosemary (chopped)
• 20g pine nuts
• 15g large capers (squeezed weight)
• 3g salt
• 50g dry granary breadcrumbs (dried weight)

Ingredients

1) Gently sweat the garlic and onion in the butter until very soft, but with absolutely no colour. Place in a mixing bowl and add all the remaining ingredients. Mix well and chill.

2) Spread the stuffing over the meat side of the lamb breast, as opposed to the fat side, and roll it up as if it were a Swiss roll. Wrap the stuffed lamb breast in aluminium foil and roast in a pre-heated oven for an hour at 175C.

3) Rest for 20 minutes before removing the foil and carving. At La BŽcasse, I serve this with a “Pomme Anna” made with lamb fat instead of duck fat, salsa verdi, sprouting broccoli and silver skin anchovies.

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