Nigel Slater’s breast of lamb, peppers and burrata recipe

Tuck in: breast of lamb, peppers, burrata. Photograph: Jonathan Lovekin/The Observer The recipe Peel and roughly chop a couple of cloves of garlic. Remove the leaves from about 4 sprigs of rosemary and chop them finely. You will need enough for 2 tbsp. Pick enough thyme leaves from their stalks to fill 2 tbsp then finely chop and mix with the rosemary and garlic. Put the garlic and herbs in a small mixing bowl and stir in a couple of tbsp of olive oil. Set the oven at 180C/gas mark…

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