Breast of Lamb
I cooked this up for Sunday dinner yesterday, it cost about £2, and it was all rolled up.
So I unrolled and prepared it, etc, etc and looked at a recipe.
Quite a lot (but not all) of the fat rendered out, but the ... tendon? IDK, there was a thin layer of really chewy bit either side. Is it possible to melt this?
I remember my Grandma used to cook it. It was bigger and had actual bones in it, but it was moist and delicious. Wasn't too bad when I did it either, but it would be nice to get it down good.
Thank you for starting this item! I see that organic breast of lamb is 1.99USD per lb near me and they are selling it with the bone in. I am lazy, so I do not want to debone or roll it up. I just want to focus on flavor! I'm good at seasoning but less good at fussing with the shape of an animal's parts.
I also prefer the flavor of something cooked with a bone. Alas, I'm a slow-witted cook who doesn't do well with metric. Using farenheit and pounds, how long should I cook a 2 or 3 lb roast and at what temp? My plan is to marinate it a bit, roast it, then use the leftovers to make little snacks during the week. I also have a gigantic cast iron pan - shaped like a frying pan but it's huge, so maybe I can roast it in that?
Hmmm. I'm not good at fahrenheit and pounds. But the the tray you describe sounds good. You might want to place a trivet beneath so it doesn't stew in it's own juice.
The bones will likely come right out if you slow roast it, although you probably want your oven on high for 20-30 minutes to crisp it and start the fat rendering.
Other than that, it's quite a thin piece of meat, so I defer to the experts regarding cooking times. Good luck with this, let us know the result!
Fast figuring: 2.2 lbs = 1 Kg, and 212º F = 100º C. Easy enough to estimate from there; 180º C will be near as dammit 400º F. Since we're roasting and not baking close enough is plenty close enough. And how is it that someone whose people invented pounds and ounces doesn't know how to use them? My balance scale is English, and that's what kind of weights came with it...
Like Soop, I'm no longer very good at fahrenheit and pounds. Actually, it's one of those cuts that we don't really have a cooking time for. Roasted flat, we just set the oven to it's normal roasting temp - around 180C. It's done when the fat's gone crispy (but not burnt). Won't take long.
In the North Beach family-style Italian restaurants, one of the options was frequently breast of lamb braised in a red sauce. Whenever you ordered it, the waiter would warn you that it was going to be quite fatty. It was, but tasted great, and well worth the calories.
Lamb breast is a great cheap roast. I usually get mine from the farmers market with the bones still in so it gets roasted flat. This makes it nice and crispy but to answer the original question for Soop,you're stuck with the tendon and need to eat round it (a bit of a fiddle I know and it is a very fatty cut).
It's also worth getting it on the bone and cutting it into ribs with an Chinese style marinade - lamb spare ribs if you will.
The original James Beard Cookbook has a lamb-breast recipe I've done before and liked a lot. Using a pound of breast per serving (the recipe is for four), leave it one piece and put it in a pot with a peeled onion, bay leaf and salt. Cover with water, bring to the boil, then simmer gently for about half an hour until nearly tender. Remove it to a platter, then cover with a plate or layers of foil and weight it down, and leave it there until it's cool. Then uncover it and slide out as many bones as will come. At this point I cut it into serving pieces, although he doesn't say to. He says to coat the meat with mustard, then ketchup, then roll in fine crumbs; I just used mustard mixed with some olive oil, plus fine dry breadcrumbs. Then broil slowly over charcoal or in the oven until browned on both sides. He says serve with Sauce Diable, but we enjoyed them naked. The meat, that is...
When we could get whole lamb breast, we used to make it Greek style. We deboned and removed cartilage, as well as the fascia/silver skin/chewy bit if we were serving it to friends. Then we made a mixture of breadcrumbs, oregano, and lemon juice, spread the mix all over the inside, rolled it up, tied it, and roasted. Yum, but the silverskin will not melt. Insert a knife between it and the meat, separate, and cut off. You are lucky to be able to get it with the bones, etc. already removed. Can you ask the butcher to remove the silverskin too?
My grandmother used to make stuffed breast of veal, and it was great.
It can be stuffed with either a bread or potato based stuffing: The Art of Jewish Cooking by Grossinger has recipes.
2C grated and drained potato
1/2 C minced onion
4tbl potato flour
1 tea salt
mix all ingredients and stuff veal