4.22.2010

Cider Braised Breast of Lamb

lamb breast

Lamb is one of my favorite animal proteins. It is incredibly delicious, tender, and unfortunately: expensive. So I was excited to learn more about lamb breast. Similar to spare ribs, lamb breast is a cut that may not offer very much meat but does offer a great flavor for very little money. Why? Because if you want that melting tenderness you have to cook the sucker for two and a half hours! Good thing I am patient.



1 2lbs lamb breast
1 pint cider
1 tbsp olive oil
1/4 small onion, thinly sliced
2 tbsp fresh marjoram
salt and pepper to taste


Preheat oven to 325F. Remove excess fat from lamb breast and discard. Liberally rub both sides of the lamb breast with salt, pepper, and marjoram. In a large pan or griddle, heat the olive oil over medium heat. Brown the lamb in the oil and move to an oven safe casserole. Pour the cider (preferably homemade) over the lamb and add some thinly sliced onion. Cover and tightly seal with aluminum foil and move to oven. Braise the lamb for two and a half hours of until the rib bones easily slide out of the meat. Serve with zucchini and shallots.
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