Roast Lamb Breast Provencal
(from pyramidd’s recipe box)
Lamb Provencal is another way of using breast of lamb. The breasts are left whole and poached in water to make the meat tender and to melt most of the fat from inside the layers. The lamb is then browned in the oven, topped with a mixture of parsley, garlic, onion, and bread crumbs, and baked some more. After poaching, the breasts could be grilled on a barbecue or crisped under the broiler. They will be crusty on top, but cooked inside.
Whole onions baked in aluminum foil, a very simple recipe, go well with this dish.
Prep time: 20 minutes
Cook time: 60 minutes
Serves 4 people
Ingredients
- 2 breasts of lamb, approximately 1 1/2 to 1 3/4 pounds
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup fresh bread crumbs (about 1 1/2 slices fresh bread chopped in the food processor)
- 1/2 cup chopped parsley leaves
- 2 cloves garlic, peeled, crushed, and chopped fine
- 2 tablespoons vegetable oil
Directions
-
Place the breasts of lamb in a large pot, cover them with cold water, and bring to a boil. Skim off any scum that rises to the top. Lower the heat, cover, and boil very gently for 1 hour. Remove the meat and allow it to cool slightly. (Save the stock; it can be used to make Scotch barley soup. ) Sprinkle the meat with salt and pepper, and place it in a roasting pan in a 37 5-degree oven for 30 minutes.
-
Make fresh bread crumbs in a food processor and combine with the chopped parsley, garlic and oil. The mixture should be moist.
-
Remove the breasts from the oven and cover the tops with the bread mixture. Pat gently with your hand to hold the crumbs in place as you spread them. Return the lamb to the oven for 30 minutes. It should be nicely browned and well done.
-
To serve, cut the breasts apart between the ribs and arrange each rib on a plate with a baked onion (recipe follows). Notice that the tips of the bones on the lamb breasts stick out, indicating that the meat has shrunk away from the bones and is fully cooked.