One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb is one of my favorite foods and this lamb breast recipe for one is a great meal for a lazy, cold winter weekend.  It cooks slowly and heats up the house nicely. It’s mostly set it and forget it, so you can do other things while dinner cooks (and your home fills with the fragrance of lamb).There’s very little fussing.

I’ve updated and changed the recipe since I first posted this.  The original version called for boiling the lamb first, and then roasting it.  Great for tenderizing, but it meant an extra pot to clean. And boy, that pot sure got greasy.  However, you can then add the bones back, some barley, and veggies and make Scotch broth if you want.

If not, do it the easier way! Yeah easy!

Lamb breast is generally a cheaper cut of meat than lamb chops or a roast.  I spotted it on sale at the local supermarket for a mere $3.99 a pound, so I pounced!

This dish was inspired by a Jacques Pepin recipe, but naturally, even with a master chef as a guide, I felt compelled to change it a bit.  The original recipe called for vegetable oil, parsley, and bread crumbs.

I’m not a big fan of vegetable oil (olive oil has more flavor, and it fits the dish better, I think).  I never have parsley around, but I do have a pot of fresh rosemary, so I used that instead.  I didn’t want to bother with fresh bread crumbs, so I used panko.

And, of course, I reduced the original amounts to make it for one person (although, the recipe is so good, you may want to make extra and save it for dinner another day).




Tools and Ingredients for This Recipe

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

It’s much easier to lift the lamb out of the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly.

The ends are covered in nylon so they won’t scratch your pans if they’re nonstick.

Cuisinart 12 inch pan with cover

I just bought this pan to replace one that gave up the ghost. It’s nonstick, not too heavy, and fairly wide and shallow. It’s the perfect size for the lamb breast or several pieces of chicken.  I also like that it comes with a clear glass lid. I haven’t used it for the pan yet, but it’s great for covering my large frying pan.

More Lamb Recipes

greek lamb breastGreek Lamb Breast Recipe

Marinated overnight in lemon, garlic, and olive oil, then slow-cooked. The result is tender, flavorful, and delicious.

 

spicy lamb and lentils

Spicy Lamb and Lentils

Meaty ground lamb, earthy lentils, and a touch of heat all in a remarkably easy meal.  Serve with cool cucumber to complement the spice, and add crunch.

 

spinach lamb meatballsSpinach Lamb Meatballs

Red wine vinegar stands up to the lamb’s assertive flavor, while cumin adds a hint of warm spice. The spinach lends color and those all important vitamins and iron too.

 

turkish lamb burgerTurkish Lamb Burgers

A marvelous blend of salty feta, robust lamb, and cool  mint. Make the patties, let them sit, and broil.  Then serve with a creamy, cucumber and dill-enriched yogurt sauce.

 




Single Serving Chicken Recipe with Tarragon and Mushrooms

This single serving chicken recipe flavored with tarragon and mushrooms will make you think you’ve gone to a fine French restaurant (without the big bill at the end of the meal).

I adapted the recipe from Pierre Franey’s 60 Minute Gourmet cookbook. Its official name translates to Fricassé of Chicken with Tarragon.  My friends and family used to call it “cholesterol chicken.”

The original recipe called for three tablespoons of butter and an entire cup of cream!  Much as I love butter and cream, that’s a bit…much.

So, I decided to make it a bit lighter, while also adapting the recipe to make it a single serving chicken recipe instead of the original four.  I reduced the amount of butter and used canola oil instead.  Then, I replaced the cream with a mixture of Greek yogurt and milk.

It’s still a quick and easy chicken recipe and it still tastes great (though it’s certainly not low fat) and I haven’t sacrificed one bit of flavor.

Let’s call it Tarragon Chicken with Mushrooms for One Person instead.

It’s also pretty forgiving. I made a larger recipe for my parents, with a few variations, since mom had different ingredients and onions bothered dad’s stomach.  I used “better than bullion” concentrate, garlic powder instead of fresh garlic, and dried shiitake mushrooms.  My dad was not a big fan of chicken, but he certainly liked this recipe. He licked his plate clean! Mom insisted that I write down exactly what I did so I could repeat it.




Tarragon Chicken with Mushrooms Recipe Substitutions and Variations

  • If you don’t have the yogurt/milk use the cream, or mix butter and milk together and melt it before adding it to the sauce (since butter is essentially solidified cream)
  • The original recipe called for fresh tarragon.  I bought some and found it tasted like licorice.  Since I don’t particularly like licorice, I wasn’t too happy about that! On the other hand, if you do like licorice, or fresh tarragon, use one small sprig.
  • Try using wild mushrooms, like shiitake or chanterelle instead of white button mushrooms; this also works well with dried mushrooms (reconstitute them with hot water to cover and let them sit for five or ten minutes)

Easy Recipes Ready in Under an Hour

 

The New York Times 60-Minute Gourmet

Here’s the 60 minute gourmet cookbook I got the recipe from. My copy is battered, beat up, and has been loved to pieces. The meals are all fairly easy to make and fast. In addition to the chicken, I recommend the chicken in red wine sauce, the chicken scarpariello, shrimp in creole sauce, broiled lamb patties, london broil with sauce chasseur, and the tongue in dill mustard sauce (which is both tasty and super-easy to make).

Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes

More from Pierre Franey; these recipes were published in his newspaper column but hadn’t been collected in a cookbook. There are plenty of chicken dinners here too, such as baked chicken breasts stuffed with ricotta and herbs, Indonesian chicken breast, chicken with spicy mango barbecue sauce, shrimp with snow peas, and fettucine with goat cheese and asparagus.

 

More Chicken Recipes

stovetop coq au vinStovetop Coq au Vin Chicken with Red Wine Sauce

Standard coq au vin is complicated and time-consuming. This version speeds that all up and makes it accessible for a home cook.

 

crispy lemon chicken thigh

Crispy Lemon Chicken Thigh Recipe for One

Great hot or cold, with a crispy, slightly sweet flavor, and three kinds of lemon. Think fried chicken with less mess.

 

Chicken Mushroom Skillet Recipe chicken mushroom skillet recipe

Pan fry the chicken, cut the mushrooms and veggies, and simmer. It makes its own sauce right in the pan.

 

shoemaker's chicken for oneShoemaker’s Chicken for One

A classic Italian meal, that’s really not Italian at all.  Minimal cleanup, one pan and a tangy sauce you don’t have to cook separately.