On the heat. Mild

Ingredients

• 1 lamb breast, boned and flat
• — STUFFING
• 6 cloves garlic · 3 tbsp chopped rosemary
• 2 tbsp fennel seed, toasted and crushed
• Zest of 1 lemon · 1 tsp chilli flakes
• 4 anchovy fillets, chopped
• 3 tbsp olive oil · 2 tsp salt · black pepper
• — THE TRAY
• 2 onions, thickly sliced · 200 ml white wine

Method

1. Lay the breast flat, fat side down. Score the inner surface lightly in a crosshatch.
2. Mash the stuffing ingredients to a paste and spread it over the meat side, right to the edges.
3. Roll it up tightly along the long edge and tie at 3 cm intervals. Salt the outside heavily and leave uncovered in the fridge overnight so the skin dries.
4. Onions in a tray, wine poured in, roll on a rack above. 150 °C for 3 hours.
5. 230 °C for the last 25 minutes to crisp and blister the outside.
6. Rest 20 minutes, cut the string, and slice thickly. Fennel, lemon and the pan juices. Cold in a roll the next day is arguably better.

Cook's note. Overnight uncovered in the fridge is the whole crackling. A wet surface steams and goes leathery. A dry one blisters in twenty minutes.

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