Braised Breast of Lamb

Submitted by Molly53

"This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. There is excess fat on lamb breast, so trim away all you can prior to cooking. From the Fanny Farmer Cookbook."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 14.79 ml fat
• 1360.77 g lamb breast
• 14.79 ml thyme, crumbled
• 473.18 ml water, boiling
• 1 carrot, peeled and chopped
• 1 onion, peeled and studded with
• 3 whole cloves
• 118.29 ml turnip, peeled and cubed
• 2.46 ml black pepper
• salt, to taste

directions

1. Melt the fat in a heavy pot.
2. Add the breast and brown lightly on both sides.
3. Sprinkle with thyme and add water.
4. Add carrot, clove-studded onion, turnip, and pepper.
5. Lower heat, cover and simmer for 1 1/2 hours.
6. Remove as much fat as possible with a spoon and salt to taste.
7. Cut ribs into serving pieces.