Braised And Grilled Breast Of Lamb
- Total Time
- About 3 hours, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1breast of lamb
- 5tablespoons olive oil
- 1carrot, peeled and chopped
- 1rib celery, chopped
- 1small onion, chopped
- 2cloves garlic, crushed
- 3sprigs parsley
- 1sprig thyme
- 1bay leaf
- 6peppercorns
- ½cup dry white wine
- 5 to 6cups chicken stock or white veal stock
- 2tablespoons white wine vinegar
- 1tablespoon finely chopped Nicoise black olives
- 1tablespoon minced red onion
- 1teaspoon minced fresh chives
- 1tablespoon minced sweet red pepper
- 1bunch mache, rinsed and dried
Preparation
- Step 1
The day before you are planning to serve the lamb, trim all surface fat from it. Select a heavy oven-proof skillet large enough to hold it. Preheat the oven to 300 degrees.
- Step 2
Heat three tablespoons of the oil in the skillet. Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown. Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
- Step 3
Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock. Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
- Step 4
Remove the lamb from the skillet and immediately pull out the bones. They should slip out easily. Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans. Refrigerate overnight.
- Step 5
Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it. You will need a third of a cup of this liquid; the rest can be frozen for another use.
- Step 6
Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
- Step 7
To serve, cut the lamb into squares, strips or triangles. Broil or grill the pieces of lamb on each side until warmed and lightly seared. Serve with some of the leaves of mache on the side and drizzle the sauce on top.
Private Notes
Comments
Does “breast of lamb” have any other name? I have never seen this cut offered in a butcher shop nor on a menu. I have a full lamb in my freezer and certainly must have something resembling “breast of lamb”.
Amazing recipe! Melt in your mouth lamb. Slow cooking gets rid of most fat. Found lamb breast at a great prize at Aldi.
This cut was so fatty there was almost no meat at the end of this long cooking process. Not worth the effort.
Does “breast of lamb” have any other name? I have never seen this cut offered in a butcher shop nor on a menu. I have a full lamb in my freezer and certainly must have something resembling “breast of lamb”.