Thursday, January 7, 2010

Do you know of a crock pot recipe for split lamb breast?

I have been googling and looking on many cooking and lamb sites and have found only one for stuffing the split lamb breast. It was too fussy, I'm looking or something fairly simple but flavorful. I'm about to invent my own. Lots of recipes for leg of lamb, shoulder roast, shanks. Any ideas?Do you know of a crock pot recipe for split lamb breast?
Here is one possibility. You will nee a big crock pot because the breasts are long.


First of all, both sides can form a ';pocket.'; But one side is a little more ample.


Make a stuffing of bread crumbs, onions, garlic, oregano. Stuff


Fill the bottom of the brock pot with some chicken broth and white wine.


I only can't tell you how long it needs to cook. On the stove, in a covered pot, it would be 1 1/2 to 2 hours.


There are lots of fun ways to cook lamb breast. This style is basically Greek-Albanian.


Have a happy holiday and enjoy!Do you know of a crock pot recipe for split lamb breast?
Lamb and Vegetable Stew





INGREDIENTS:


2 pounds lamb stew meat, or cubed lean boneless lamb


2 medium tomatoes, peeled and seeded, chopped


1 summer squash


1 zucchini


2 to 3 medium potatoes


1 can mushrooms, sliced


1/2 cup bell peppers, chopped


1 cup onions, chopped


2 teaspoons salt


1 garlic clove, crushed


1/2 teaspoon thyme leaves


1 bay leaf


2 cups stock, chicken


2 tablespoons butter


2 tablespoons flour





PREPARATION:


Slice summer squash and zucchini. Dice potatoes.


Place lamb and vegetables in slow cooker. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 to 9 hours, until lamb and vegetables are tender.





Turn to high setting. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring frequently, until thickened.


Serve over hot cooked noodles or rice.


Serves 8.





Jamaican Curried Lamb





INGREDIENTS:


2 tbsp. cooking oil


1 1/2 lb. boneless lamb, cut in 1 inch cubes


2 lg. onions, peeled and finely sliced


2 tsp. allspice (ground)


1 1/2 cup stock or bouillon


1 tbsp. wine or cider vinegar


1 tsp. curry powder (or more)


Salt to taste


1/8 tsp. cayenne pepper


1 whole habanero pepper, cut top off and discard seeds





PREPARATION:


Sear lamb cubes in a skillet over medium-high heat. Remove lamb; cook onion in oil until soft but not brown. Transfer to the Crock Pot; add remaining ingredients, stirring to combine. Cover and cook on low 8 to 10 hours.





Discard habanero before serving.
Now I am a little confused. I have never heard of lamb breast. Maybe that's why you can't find a recipe. Breasts usually refers to poultry.

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