Breast of Lamb
- Soop Oct 19, 2009 04:48 AM
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.
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
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?
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...
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.