Tea at the Fig Tree

The weather today was really rather good until we nipped out for afternoon tea, when it changed for the worse. Alas! Never mind - crispy lamb with capers tonight. I'm going to pressure-cook the breast of lamb first, contrary to usual practice, and separately cook the thin slices of potato and onion in stock and capers in the oven to near readiness, then slice the lamb into thin strips and pop them on - high heat for 10 or 15 minutes just so the lamb crisps up but remains very soft inside.