SCENTED BREAST OF LAMB
Files & Tags: recipes, index, goat & lamb, dumplings and noodles
By Simbooker on the 3rd November 2015
I have absolutely fallen deeply in love with lamb this year. And falling in love with it, has opened my eyes to all of it's glorious varieties and cuts of meat. I love neck of lamb, lamb ribs-super yummy, I love shoulder, leg, and chops. But never had I come across breast of lamb.
On a weekly trip to my local supermarket, I was looking for lamb chops to go with bread dumplings-my new obsession. They were out of stock, and my eyes set on a cheap cut of breast meat. They were packed like a cheap cut of belly pork. The price sold me so I bought them.
When I took the lamb home, I knew exactly what I was going to do with it. But I also wanted to do some research on this cheap cut to find out if anyone else cooked it. Alas, I found quite a few recipes, even one from Gordon Ramsay on youtube. He seems to love it. And now I do too. I marinated the lamb in Adobo, and added the wonderful scented notes of juniper and caraway. Pairing it with bread dumplings made a great meal.
In my research I found that breast of lamb is a tough cut of meat that has to be braised. Kinda cooked low and slow in the oven. For about two hours, or until the meat is tender. But it's outrageously delicious. And apparently creative chefs love to use it, because it tastes amazing.
SCENTED BREAST OF LAMB RECIPE
CLICK HERE FOR BREAD DUMPLING RECIPE
1 or 2 whole Garlic Bulbs peeled and chopped
1 tps Red Wine Vinegar
3-5 tbs Light Soy Sauce
1 Small Yellow Onion peeled and chopped
2 tsp of salt
1 heaping tsp of Dried Oregano
1tsp black Pepper or Peppercorns
1 OR 1/2 tsp Cumin
SPRINKLE THE SALT ON THE LAMB FIRST AND LEAVE TO REST FOR ABOUT HALF AN HOUR BEFORE ADDING THE MARINADE. MIX THE MARINADE IN A MEASURING JUG AND ADD A LITTLE VEGETABLE OIL IF YOU WANT IT TO BE MORE POURABLE. THEN POUR A CUP AND A HALF OF WATER AT THE BOTTOM OF A BAKING TRAY AND CUT UP AN ONION AND PLACE THE LAMB ON TOP. PLACE THE LAMB IN THE OVEN ON 180C (GUIDELINE ONLY) AND ROAST/BRAISE FOR 2 HOURS OR UNTIL TENDER. SERVE WITH BREAD DUMPLINGS.