Breast of Lamb and Green Peas is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of breast of lamb stewed in stock with lemon and onion that's served on a bed of peas. The full recipe is presented here and I hope you enjoy this classic British version of: Breast of Lamb and Green Peas.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BREAST OF LAMB AND GREEN PEAS.
744. INGREDIENTS.—1 breast of lamb, a few slices of bacon, 1/4 pint of stock No. 105, 1 lemon, 1 onion, 1 bunch of savoury herbs, green peas.
Mode.—Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let it simmer for 5 minutes. Take it out and lay it in cold water. Line the bottom of a stewpan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and put these on the meat, to keep it white and make it tender; cover with 1 or 2 more slices of bacon; add the stock, onion, and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas, put these on a dish, and place the lamb on the top of these. The appearance of this dish may be much improved by glazing the lamb, and spinach may be substituted for the peas when variety is desired.
Time.—1-1/2 hour. Average cost, 10d. per lb.
Sufficient for 3 persons.
Seasonable,—grass lamb, from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 breast of lamb
6 slices of bacon
150ml medium stock
1 lemon
1 onion, sliced
1 bunch of savoury herbs
300g green peas
Method:
Remove the skin from the breast of lamb. Bring a pan of water to a boil, add the breast of lamb and simmer for 5 minutes. Remove from the pan and place in a bowl of cold water to stop any further cooking.
Line the base of a pan with 4 slices of bacon then set the lamb on top. Peel the lemon, slice the flesh and place these on top of the lamb (this helps keep the meat white and tender). Top with 2 slices of bacon then add the stock, onion and herbs.
Bring to a simmer over low heat, cover the pan and cook gently for about 90 minutes, or until the lamb is very tender.
When the lamb is nearly ready, bring a pan of lightly-salted water to a boil, add the peas and cook for about 6 minutes, or until just tender. Drain the peas and arrange in a serving dish. Sit the lamb on top and pour over a little of the stock to moisten.
