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SLOW-BRAISED LAMB BREAST RECIPE

2 years ago

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 SLOW-BRAISED STUFFED LAMB BREAST
Breast of lamb is a fatty cut that needs slow cooking, but it can be just as rewarding as the more expensive choice cuts. Here I’m stuffing it with anchovies, garlic, and olives, which all go so well with lamb, and braising it in canned tomatoes instead of stock. Try to stuff the breasts a day ahead as it helps to tenderize the meat even more. Serve with mashed potatoes and buttered kale.
Votes: 9
Rating: 3.89
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Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 9
Rating: 3.89
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350°F.
  2. Open out the lamb breasts and place them on a cutting board. Season each one on both sides with salt and pepper. Scatter the oregano, chile flakes, and three-quarters of the lemon zest evenly over the fleshy side of the meat. Arrange the anchovies equally over each breast.
  3. Starting at the smaller end of the meat, roll each breast into a tight sausage shape and tie at intervals with string.
  4. Cook the rolled breasts in a large hot, oiled casserole dish for about 3 minutes until lightly browned all over. Remove the lamb and set aside, then add the onion and garlic to the pan. Cook over medium heat for 5 minutes until soft and colored. Add the pinches of chile flakes and oregano, the remaining lemon zest, then the capers and olives.
  5. Add the wine to deglaze the pan, scraping up any bits from the bottom. Boil for 5 minutes, then add the tomatoes and gently bring back to a boil. Return the lamb breasts to the pan, basting them in the sauce.
  6. Cover the pan with a lid and cook in the preheated oven for 2–2½ hours until the meat is tender. Baste and turn the meat often.
  7. Remove the meat from the oven and let it rest for a couple of minutes before slicing thickly. Skim any excess fat from the pan, then spoon the sauce over the lamb.
HOW TO USE DRIED HERBS
  1. Many people assume these days that you should always use fresh herbs. While some, such as basil and parsley, don’t dry well, others, such as marjoram, bay leaves, and oregano, do. I wouldn’t use them to finish a dish, but they can work well in a slow braise, where they will naturally rehydrate and flavor the meat. Never use as much as you would fresh, though, as the flavor can be very concentrated.

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