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
It’s much easier to lift the lamb out of the saucepan and remove it from the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly.
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
Marinated overnight in lemon, garlic, and olive oil, then slow-cooked. The result is tender, flavorful, and delicious.
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.
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.
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.