Braised Breast Of Lamb Recipes

BRAISED AND GRILLED BREAST OF LAMB

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

Steps:

• Preheat oven to 275F.
• Rub both sides of lamb shoulder chops with 1 to 2 garlic cloves, as needed. Rub with chopped herbs and season with salt and pepper. Dust both sides of chops with flour. In a large (10-inch) cast iron skillet, heat oil over high heat. When nearly smoking, add 2 lamb chops and sear, 4 minutes each side, until well-browned. Remove and repeat with remaining chops. Discard fat that has accumulated in pan.
• In skillet layer onions, half of tomato slices and lamb chops. Top with remaining tomato slices and pour wine and 1/2 cup water over. Bring to a boil over medium-high heat. Add remaining 4 garlic cloves, bay leaves, thyme sprigs and parsley stems. Cover pan loosely with aluminum foil and roast for 3 hours.
• Cover top with potato slices, pushing them into liquid so they are completely submerged. Cover pan, return to oven and cook 30 minutes or until potatoes are tender. Using a large spoon, remove excess liquid and any fat from stew to a small saucepan. Bring liquid to a boil over high heat and boil rapidly until thickened, 10 to 15 minutes. Before serving, broil lamb under a preheated broiler, 5 minutes or until potatoes are well-browned. Sprinkle with chopped parsley and serve with sauce.

BRAISED LAMB STEW

Steps:

• In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
• Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
• Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
• Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

BRAISED BREAST OF LAMB

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.

ROASTED LAMB BREAST

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.

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

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.

SLOWLY BRAISED LAMB

Steps:

• Season the lamb with salt and pepper. Preheat the oven to 250 degrees.
• Heat the oil in a casserole large enough to hold the lamb. Brown the lamb on all sides over medium heat; it should take at least 15 minutes. Remove the lamb from the pan and set aside.
• Add the onions and leeks to the casserole and sautee over medium-low heat until they are tender and just turning golden. Stir in the garlic.
• Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and scallions. Bring to a simmer, cover and place in the oven.
• Bake the lamb for five hours; by then it should be extremely tender. Remove the lamb from the casserole.
• Strain the sauce into a heavy saucepan. Skim off as much fat as possible. Place the solids in a blender or food processor along with 1 tablespoon of the minced parsley. Puree, adding a little of the sauce if necessary. Add this puree to the sauce, reheat and check seasonings.
• Remove the strings from the lamb. Slice the roast down the middle the long way, then cut it into chunks. Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then unmold onto a warm serving platter. Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side.

STOUT-BRAISED LAMB

Steps:

• Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5 to 7 minutes a batch. Transfer to a platter.
• Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute.
• Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil.
• Cover pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 1/2 to 3 hours. Remove from oven; uncover and let cool completely. Cover and refrigerate at least 1 day and up to 3 days.
• Remove solidified fat from top. Place pan over medium-low and gently simmer, covered, until lamb is warmed through, about 15 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other serving vessel. Pour braising liquid over lamb. Serve with jam or chutney.

BRAISED NECK OF LAMB

Steps:

• Preheat oven to 180 c. Season the lamb neck with salt and pepper, then heat the oil and butter in a large oven proof dish. Sear the lamb for 8-10 mins, turning as needed then transfer to a plate.
• Add the celery, carrot and onion to the pot and cook for 10 minutes until golden. Reduce the heat then add the garlic and tomato paste and caramelise.
• Add the wine and stock, bring to a simmer and add the lamb, tinned tomatoes and thyme. Bring to a simmer then cover and cook in oven for 2 1/2 hrs.
• Remove lid and stir in shallots, then continue cooking for 1/2 hr.
• Optional - remove from oven and add cherry tomatoes and olives. Replace lid and leave to stand for 5 minutes.