Lamb's breast (also called lamb ribs/riblettes in the US) are a very under used cut of lamb. It's cheap, but very fatty, so can be a bugger to cook.
There's all sorts of recipes for braised or boned breast, but not too many for bone-in, roasted. I found this on the web when I was looking for recipes and, being oven roasted, I was all over it.
Ingredients:
3 lbs
breast of lamb
1 tsp
whole cloves
¼ cup
honey
¼ cup
lemon juice
1 tsp
salt
Method:
Place
lamb breasts on rack in shallow roasting pan. Bake 1 hour and 45
minutes. Drain off excess fat.
Combine
cloves, honey, lemon juice and salt; then pour over lamb. Bake about
20 minutes more.
I served the lamb with braised cabbage and slow roasted vegetables.
Slice the cabbage as thick or thin as you like. Melt a tablespoon of butter in a medium sized saucepan over medium heat, add the cabbage, cover and turn heat to a lower setting. Stir the cabbage after a few minutes to ensure it gets coated in the butter. Keep stirring the cabbage every few minutes until it it soft, then take the lid off the saucepan and allow it to "dry" on a low heat, stirring every now and then, until there is some colour on the cabbage.
Slow roasted vegetables
Ingredients:
1 tsp
sage
1 tsp
thyme
1 tsp
rosemary
2 cups
cubed sweet potato
2 cups
chopped carrots
2 cups
cauliflower
2 cups
cubed parsnips
2 cups
cubed potato
2 cups
cubed butternut
Method:
Preheat
the oven to 325F (160C).
Peel the
sweet potato, butternut, potato, carrots and parsnips and cut into
cubes.
Cut
similarly sized pieces of cauliflower.
Place
all the veggies in a large roasting pan. Season with salt and pepper.
Add herbs.
Roast at
325F covered in aluminum foil for 30 minutes. Stir vegetables.
Cook
another 30 minutes. Stir vegetables again.
Place
back in the over, uncovered this time - checking every 10 minutes
until done (should be fork tender).
So there you go. It takes a while to cook, but is very much worth the effort.
A word of caution, the lamb breast is VERY fatty as it consists of layers of meat and fat. You will have to remove the layers one at a time if you don't want to eat the fat.
This dish is not for the health conscience, unless you only have it about once every 6 months or so.
Enjoy!
Matt
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