Lamb Breast, braised artichokes and broad beans, and caper and anchovy mayo

Lamb is a pretty expensive meat these days. With the modern interest in slow cooking, once cheaper cuts like shoulder and shank command a similar premium to the classic roasting joints like leg and best end. The only really cheap cut of lamb is the breast, which is a thin strip of meat, about 2 feet long that is taken off the ribs and belly of the animal. Like pork belly, it contains layers of meat and fat, and if cooked properly can be delicious. I took the inspiration for this method of cooking lamb breast from Elizabeth David's recipe for lamb breast Ste Menehould in her classic book, French Provincial Cooking, paired it with some seasonal veg from the garden and gave it a modern twist.