How to Slow Cook a Lamb Breast

A 3 oz. piece of lamb meat contains 43 percent of the daily recommended intake of protein for an adult male. The breast is among the most tender portion of the animal. Add your signature of ingredients to the breast to introduce guests to your cooking flair. A slow-cooked lamb bastes in broth and is often cooked with vegetables. The dish takes a while to make, but you can put it in the oven while tending other dishes.

Things You'll Need

• Casserole dish
• Salt
• Pepper
• Olive oil
• 2 carrots
• 2 stalks celery
• 1 medium white onion
• 3 cloves garlic
• Rosemary
• Vegetable or meat stock
• 1/2 bottle of wine

Instructions

1. Heat 3 tbsp. of olive oil on high in a casserole dish. Season the meat on both sides with salt and pepper.

2. Cook each side of the lamb on medium-high heat to render the fat and to seal the flavor. Precooking it will also make the outside crispy.

3. Add chopped carrots, celery and onions to the casserole dish. Saute for 3 minutes. Add rosemary and garlic.

4. Pour stock and red wine in to nearly cover the lamb. Simmer for five minutes.

5. Put the casserole dish in a 150 degree Fahrenheit oven for 2.5 hours.

References

• STV: The Hour Recipe, Slow Cooked Breast of Lamb, Potatoes and Green Beans
• The Independent Recipes; Slow-Cooked Stuffed Breast of Lamb With Wild Garlic and Fennel Sauce; Mark Hix; March 2008