Braised breast of lamb with raw cauliflower chips

Michelin Star Chef Bo Bech serves this dish at his restaurant in Copenhagen, Denmark

Ingredients: (Serves two)

1 breast of lamb
½ cauliflower
½ bottle of white wine
½ cup of olive oil

Roll op the boneless breast of lamb and tie it with a string so it stays the shape of a sausage during cooking.

Brown the meat in the oven at 385F (15-20 minutes) in a pan until golden brown – then pour the wine in the pan and cover with tin foil so the liquids doesn’t evaporate. The lamb has to braise for approx 2½ hours or until it slides of a fork easily. Turn the ‘roll’ every now and then. Rinse and clean the cauliflower and cut it into little bouquets. Take a potato peeler and slice the bouquets to chip like pieces.

When the meat is done cut it in serving sizes and serve it with the raw cauliflower chips. Pour some of the drip from the pan over the meat with a bit of olive oil.
Remember to adjust flavor with a bit of salt.

TIP: DINNER - by Dad suggests to serve with Hasselbach potatoes:

Ingredients: (serves two)
8-10 midsize potatoes
2-3 cloves of garlic
Butter
Salt

Peel the potatoes and slice them 2/3 through (cut 2-3 millimeters apart end to end). Melt the butter and baste the potatoes. Chop the garlic and salt together fine. Sprinkle the garlic and salt on the potatoes and put them on a baking pan. Put the pan in the oven (on the rack above the lamb) for approx 45-55 minutes (or until done).