Best Ema Braised Breast Of Lamb Recipes

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BRAISED AND GRILLED BREAST OF LAMB



Braised And Grilled Breast Of Lamb image

Provided by Florence Fabricant

Categories     dinner, main course

Time 3h

Yield 3 - 4 servings

Number Of Ingredients 18

1 breast of lamb
5 tablespoons olive oil
1 carrot, peeled and chopped
1 rib celery, chopped
1 small onion, chopped
2 cloves garlic, crushed
3 sprigs parsley
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup dry white wine
5 to 6 cups chicken stock or white veal stock
2 tablespoons white wine vinegar
1 tablespoon finely chopped Nicoise black olives
1 tablespoon minced red onion
1 teaspoon minced fresh chives
1 tablespoon minced sweet red pepper
1 bunch mache, rinsed and dried

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
  • 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.

BRAISED LAMB BREAST IN SLOW COOKER RECIPE - (4.6/5)



Braised Lamb Breast in Slow Cooker Recipe - (4.6/5) image

Provided by á-470

Number Of Ingredients 12

4 pounds lamb breast
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon granulated garlic
Slow Cooker Vegetables and prep
1 large onion, rough chopped
12 sprigs fresh rosemary, whole, do not strip
4 sprigs sage
4 carrots, chopped
6 medium potatos, rough chopped
1 1/2 cups red wine
1 1/2 cups water

Steps:

  • Season ribs with salt, pepper and garlic. Brown on medium high temp in skillet. Put onion on bottom of slow cooker with sage and 1/2 the rosemary. Then put on the lamb and the balance of the ingredients. I sprinkle on a bit more garlic at this point to. Cook 5 hours or until done. Lamb will be tender but still a bit fatty.

ROASTED LAMB BREAST



Roasted Lamb Breast image

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 2h55m

Yield 4

Number Of Ingredients 16

2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
4 pounds lamb breast, separated in two pieces
½ cup chopped Italian flat leaf parsley
⅓ cup white wine vinegar, more as needed
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
½ teaspoon red pepper flakes
1 pinch salt

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
  • Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
  • Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
  • Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
  • Remove lamb from oven and cut into four pieces.
  • Increase oven temperature to 450 degrees F (230 degrees C).
  • Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
  • Bake lamb until meat is browned and edges are crispy, about 20 minutes.
  • Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
  • Serve lamb topped with parsley and vinegar sauce.

Nutrition Facts : Calories 622.3 calories, Carbohydrate 7.7 g, Cholesterol 180.4 mg, Fat 45.3 g, Fiber 2.8 g, Protein 46.2 g, SaturatedFat 16.8 g, Sodium 1301.6 mg, Sugar 1.8 g

BRAISED BREAST OF LAMB



Braised Breast of Lamb image

This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. There is excess fat on lamb breast, so trim away all you can prior to cooking. From the Fanny Farmer Cookbook.

Provided by Molly53

Categories     Lamb/Sheep

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon fat
3 lbs lamb breast
1 tablespoon thyme, crumbled
2 cups water, boiling
1 carrot, peeled and chopped
1/2 onion, peeled and studded with
3 whole cloves
1/2 cup turnip, peeled and cubed
1/2 teaspoon black pepper
salt, to taste

Steps:

  • Melt the fat in a heavy pot.
  • Add the breast and brown lightly on both sides.
  • Sprinkle with thyme and add water.
  • Add carrot, clove-studded onion, turnip, and pepper.
  • Lower heat, cover and simmer for 1 1/2 hours.
  • Remove as much fat as possible with a spoon and salt to taste.
  • Cut ribs into serving pieces.

Nutrition Facts : Calories 46.4, Fat 3.3, SaturatedFat 1.6, Cholesterol 3.5, Sodium 24.3, Carbohydrate 4.1, Fiber 1, Sugar 1.9, Protein 0.5

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