Ingredients

Ingredients For the almond paste

• 200g/7oz flaked almonds, toasted

• 1 garlic clove

• 50ml/2fl oz sherry vinegar

• 1 slice white bread, soaked in water

• 40ml/1½fl oz olive oil

• 150ml/5fl oz water

For the lamb

• 1 breast of lamb, bones removed

• salt and freshly ground black pepper

• 1 tsp finely chopped fresh rosemary

• 1 tsp finely chopped fresh thyme

• 1 litre duck fat

• 25g/1oz butter

• 3 fresh apricots, stone removed, sliced into wedges

• 110g/4oz whole almonds

• 1 tbsp honey

For the dressing

• 1 garlic clove, crushed

• 15g/½oz cumin seeds, toasted

• 2 lemons, juice only

• 250ml/9fl oz olive oil

For the bulgur wheat salad

• 400ml/14fl oz chicken stock

• 1 garlic clove

• 1 fresh thyme sprig

• 60g bulgur wheat

• 10 cherry tomatoes, cut into quarters, seeds removed

• ½ red onion, finely sliced

• 20g golden raisins

• ¼ cucumber, peeled, halved, seeds removed, sliced

• 1 tbsp finely sliced fresh parsley leaves

• 1 tbsp finely sliced fresh mint leaves

Description

Jun Tanaka Cooks A Delicious Recipe With This Economical Cut Of Lamb.

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