Lamb Breast Recipe

This braised lamb breast recipe will elevate your cooking game with tender, flavorful meat that’s perfect for a special dinner. Lamb breast is a rich, budget friendly cut that, when braised low and slow, delivers melt in your mouth tenderness. Paired with aromatic herbs and vegetables, this dish is a true comfort food for meat lovers. Learn how to prepare lamb breast in a way that will leave your guests asking for more.

Description:

Lamb breast recipe, often overlooked, is a cut of meat that deserves more attention in the kitchen. Known for its tenderness and rich flavor, lamb breast is an inexpensive yet incredibly satisfying cut that’s perfect for braising. With the right cooking method, lamb breast becomes meltingly tender, absorbing all the delicious flavors from herbs, spices, and vegetables.

This braised lamb breast recipe brings together a blend of savory ingredients that infuse the meat with a deep, rich flavor. The process of slow braising allows the connective tissue to break down, creating a juicy, fall off bone texture. The result is a hearty, comforting dish that pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh green salad.

What makes this lamb breast recipe unique is its versatility. While lamb breast may not be as common as other cuts of lamb like rack or loin, it’s just as flavorful and offers a rich, robust taste that can stand up to bold seasonings like garlic, rosemary, thyme, and a hint of acidity from red wine. Whether you’re cooking for a family gathering or a special occasion, this lamb breast recipe is sure to impress.

Why You’ll Love This Lamb Breast Recipe:

Tender and juicy: Slow cooking the lamb breast yields a melt in your mouth experience.
Flavor packed: The herbs and spices infuse the lamb with rich, savory flavors.
Budget friendly: Lamb breast is a more affordable cut compared to other lamb cuts but is just as delicious.
Comfort food: Perfect for a cozy dinner with loved ones.
Easy to make: Although the recipe takes time to cook, the preparation is straightforward and simple.

Ingredients:

For the Lamb:
2-3 lbs lamb breast, bone-in
2 tablespoons olive oil
Salt and black pepper, to taste
4 garlic cloves, minced
1 medium onion, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 teaspoon smoked paprika (optional for a smoky flavor)
1 tablespoon Dijon mustard
For the Braising Liquid:
1 cup red wine (choose a dry variety like Cabernet Sauvignon)
2 cups beef or lamb stock
1 cup diced tomatoes (canned or fresh)
1 tablespoon balsamic vinegar
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon cinnamon (optional for warmth)
1/2 cup carrots, chopped
1/2 cup celery, chopped
1/2 cup parsnips, chopped (optional)

Instructions:

Prepare the Lamb Breast:

Preheat your oven to 325°F (160°C).
Pat the lamb breast dry with paper towels and rub it generously with olive oil. Season with salt, pepper, smoked paprika, and Dijon mustard.
Sprinkle the minced garlic, rosemary, and thyme evenly over the meat, massaging the herbs and spices into the surface.

Brown the Lamb:

Heat a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the lamb breast and sear it for 4-5 minutes on each side until it develops a rich brown crust. Remove the lamb and set it aside.

Make the Braising Liquid:

In the same pot, add the chopped onions, carrots, celery, and parsnips. Sauté for 4-5 minutes until softened.
Stir in the red wine and allow it to reduce by half, about 5 minutes. Scrape up any browned bits from the bottom of the pot with a wooden spoon.
Add the diced tomatoes, stock, balsamic vinegar, bay leaves, oregano, and cinnamon. Bring to a simmer.

Braise the Lamb:

Return the lamb breast to the pot, nestling it into the braising liquid. Cover the pot with a lid and transfer it to the preheated oven.
Braise for 2.5 to 3 hours, or until the lamb is incredibly tender and the meat pulls away from the bone easily.

Serve:

Remove the lamb from the pot and rest for 10 minutes before slicing. Serve with the braised vegetables and sauce from the pot.

Notes:

Choosing the Right Cut: Lamb breast is an underutilized cut, but it’s perfect for slow braising. Look for a bone in cut with a good amount of fat for maximum flavor.
Wine Pairing: This dish pairs beautifully with a full bodied red wine like a Merlot, Cabernet Sauvignon, or Shiraz. The richness of the wine complements the lamb’s flavors.
Alternative Cooking Methods: If you prefer, this dish can be cooked in a slow cooker on low for 6-8 hours instead of using the oven.
Leftovers: Leftover lamb breast can be shredded and used in sandwiches, tacos, or salads the next day.