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Lamb Breast Recipe

Lamb breast recipe brings with it a tremendous dining experience that will delight the palates and offer an elegant flavour to the tables. This recipe, which holds a special place in the rich heritage of Turkish cuisine, turns into a traditional feast of flavour by combining the softness of lamb meat and the tremendous flavour of the breast.

For those who like to spend time in the kitchen at home and aim to surprise their loved ones with special dishes, the lamb breast recipe offers a magnificent dining experience prepared with first-class ingredients.

In order to meet the expectations of those looking for a lamb breast recipe, this recipe attracts attention not only with its flavour but also with its easy applicability.

Lamb breast is an ingredient that needs a long cooking process, but deserves every moment with its tremendous flavour that emerges at the end of this process. This recipe carefully prepares the lamb breast and creates an extraordinary taste integrity with the steps of sautéing, roasting and flavouring with pomegranate syrup.

This lamb breast recipe, which both responds to the longing for classical Turkish cuisine and appeals to modern culinary understanding, offers a feast of flavour that everyone who wants to master the kitchen should try. Here is a journey that opens the doors of lamb breast recipe!

Lamb Breast Recipe

Recipe by Amelia Windley
Servings

4

servings
Prep time

20

minutes
Cooking time

2

hours 

30

minutes
Calories

400

kcal

Ingredients

  • 1 kg lamb breast

  • 2 tbsp vegetable oil

  • 2 onions (grated)

  • 3 cloves of garlic (crushed)

  • 2 cups water or broth

  • ½ cup pomegranate syrup

  • Salt and black pepper (according to your taste)

Directions

  • Wash the lamb breast and remove excess water with a paper towel. Oil it in a thin layer.
  • Heat the oil in a large pot. Add the grated onions and fry until they turn pink.
  • Add the crushed garlic and sauté, stirring until it starts to smell.
  • Add the lamb breast and fry until brown on both sides.
  • Add the hot water or stock, cover the pot and cook over low heat for about 2-2.5 hours. It is important to cook the lamb until it is well tender.
  • Add the pomegranate molasses and optional salt and pepper. Stir the mixture and cook for another 10-15 minutes.
  • Remove from the stove after the lamb breast is cooked thoroughly. Slice and serve.

Notes

  • Meat Selection: The success of a lamb breast recipe starts with quality meat. Choosing fresh and natural lamb breast is the basis of flavour. The fat veins in the meat (marbling) contribute to the flavour and softness.
  • Marinating: Pay attention to the marinating process to increase the flavour and tenderness of the meat. Marinate your meat with predetermined spices and let it rest in the refrigerator. This helps the meat absorb the spices.
  • Cooking Time and Temperature: Lamb breast should be cooked for a long time and at a low temperature. Slow cooking allows the meat to soften well. Pay attention to the time and temperature specified in the recipe.
  • Sauteing Process: Sauté your meat beforehand to ensure a beautiful colour. This provides a visually appealing presentation and improves the flavour.
  • Amount of Pomegranate Syrup: Pomegranate syrup adds a unique flavour to the recipe, but it is important to adjust the amount carefully. Be careful not to overdo it, because too much can overpower other flavours.
  • Resting Phase: Resting the lamb breast after cooking helps the meat to retain its juices. Leave it covered with aluminium foil for 10-15 minutes.
  • Serving Presentation: After the lamb breast is sliced, you can serve it with fresh herbs or garnishes. A visually appealing plate completes your flavour experience.
  • By paying attention to these tips, you can ensure that your lamb breast recipe turns into a perfect flavour feast. Bon Appetit!

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