Breast Of Lamb Baked With Onions Recipes

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.

BREAST OF LAMB BAKED WITH ONIONS

Steps:

• Preheat the oven to 150C/300F/Gas 2.
• Season the lamb with salt and freshly ground white pepper. Melt the dripping or oil in a large, lidded roomy casserole dish until hot. Place the lamb breast into the casserole dish, turn down the heat and colour well on all sides, until golden-brown. Lift out the meat and remove all fat from the dish with a spoon.
• Add half of the onions to make a bed of onions on which to rest the lamb and add the lamb back into to the dish. Tuck in the bay leaf and cover with the remaining onions.
• Cut a circle of greaseproof paper slightly bigger than the diameter of the dish. Dampen it, lightly grease one side, and press it onto the onions (greased side down). Put on the lid cook in the oven for about three hours. After an hour, remove the dish to see whether the onion mixture has reduced and to check that the natural juices are running. Scrape down the side of the dish if the onions have stuck. Replace the paper and lid and place the dish into the oven again.
• After about three hours of cooking (check after another hour), push a skewer into the lamb to see how tender it is; there should be little resistance. Lift out the meat, put it into a small roasting tin and cover with foil. Turn down the oven to 140C/275F/Gas 1, and return the meat to the oven while you finish the onions.
• Remove the bay leaf from the onions and drain the onions, reserving the cooking juices. Put the onions back into the casserole. Remove any fat that has settled on the surface of the cooking juices. Pour the liquid back in with the onions, and simmer until the volume of liquid has reduced by half. Stir in the vinegar and anchovy essence.
• Season the onions to taste with salt and freshly ground black pepper. Finally, stir in the parsley.
• Remove the lamb from the oven (if any meaty juices have exuded from the resting lamb, add them to the onions), cut off the strings and thickly slice the meat. Arrange the slices onto a hot serving dish and pile the onions alongside.

ROASTED LEG OF LAMB WITH RED ONIONS AND SOUR CHERRIES

Steps:

• Preheat oven to 400 degrees F.
• Rub the lamb leg all over with olive oil, and then the pepper and basil. Let the lamb sit at room temperature for at least 20 minutes.
• Season the lamb all over with salt, set fat-side up on a rack in a shallow roasting pan, and roast for 30 minutes. Reduce heat to 350 degrees F. and continue to cook for about 1 hour. While the lamb is roasting, peel the onions, cut the ends off, and slice in half into 2 thick rings. Place into a baking pan, drizzle with olive oil, season with salt and freshly ground pepper, and roast alongside the lamb for the last 30 minutes or until they are soft and caramelized. The lamb is done when a thermometer placed in the thickest part of the leg reads 120 to 125 degrees F. Transfer lamb to a cutting board and let rest 10 to 20 minutes.
• Spoon off the fat from the roasting pan. Set the pan over 2 burners, add the red wine and balsamic and reduce by half, stirring and scraping up any browned bits from the bottom of the pan. Add the beef broth and reduce until sauce reaches desired consistency. Whisk in the sour cherries and butter. Season with salt and pepper and serve with slices of lamb and red onions.

SLOW-COOKED LAMB WITH ONIONS & THYME

Steps:

• Firstly, prepare the lamb. Heat oven to 160C/fan140C/gas 3. Wipe the meat all over and season well. Heat 3 tbsp of olive oil in a large heavy flameproof casserole, add the meat and fry all over on a fairly high heat for about 8 mins, turning until it is evenly well browned. Remove to a plate.
• Thinly slice the onions. Add to the pan and fry for about 10 mins, until softened and tinged with brown. Add a few of the thyme sprigs and cook for a further minute or so. Season with salt and pepper.
• Sit the lamb on top of the onions, then add the wine. Cover tightly. Bake for 3 hrs. You can make to this stage up to 2 days in advance, then reheat for 45 mins.
• To finish off, strip the leaves from 2 thyme sprigs and chop them with the parsley. Scatter over before serving.