I saw lamb brisket for the first time on the menu at a local restaurant in my neighborhood. Naturally intrigued by this cut of lamb I had never seen nor tasted before, I needed to order it. Lo and behold, I ended up having one of the best meals I’ve had in the last few months.
After finishing my meal, I turned to my husband and immediately said I need to find lamb brisket and figure out how to cook this myself at home. Lucky for me the theme for #SundaySupper this week happens to be new cooking adventures. Pretty good timing if I say so myself.
Experimenting new techniques is one of my most favorite things to do in the kitchen. It brings me to joy and just a teensy bit of anxiety to know if it’s going to work or not. This is what cooking is all about, right? Trying new things! The same old routine gets boring after awhile.
While it took some time, I finally did find my lamb brisket or more accurately lamb breast. You can purchase it bone it or have your butcher remove the bone, but I recommend leaving the bones in for maximum flavor while cooking. It’s a much fattier cut than its cousin beef brisket, which means you’ll never been left with a dry, flavorless piece of meat.
- 2¾ - 3lb bone-in lamb breast (brisket)
- 2 large onions, thinly sliced
- 2-3 cup low-sodium chicken stock
- 8 sprigs fresh oregano
- salt and pepper
- 1 cup 2% Greek yogurt
- 1 medium garlic clove, finely minced
- 1 teaspoon lemon zest
- juice of 1 lemon
- 2 teaspoons chopped fresh oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pre-heat your oven to 325 degrees F.
- Prep your lamb breast by removing an excess fat from the top of the meat with a pairing knife. You'll want to leave a little fat behind to flavor the dish as it cooks.
- Season both sides of the lamb generously with salt and pepper.
- In a baking dish large enough to fit the lamb, place an even layer of the sliced onions. Lay the seasoned lamb on top of the onions and then pour the chicken stock over so it reaches about halfway up the side (you want all the onions covered with stock and just the bottom of the lamb). Place the fresh oregano sprigs around the dish.
- Cover with aluminum foil and bake for 2 and a half hours. Remove the foil and cook for an additional 30 minutes to brown the top of the lamb and create a crisp crust.
- In the final thirty minutes of cooking, in a small bowl mix together the yogurt, garlic, lemon zest and juice, oregano and salt and pepper.
- To serve either remove the bones from the lamb - they will easily separate from the meat and slice or cut the lamb into ribs.
- With a slotted spoon remove the onions to serve along side, as well as the yogurt sauce.
New Expeditions (Sides, Starters & Staples)
Homemade Corn Tortillas from Pescetarian Journal
Easy Oven Polenta from Shockingly Delicious
Homemade Spiced Flour Tortillas from Chocolate Moosey
Naan from Hezzi-D’s Books and Cooks
Homemade Tofu from Kimchi MOM
Indian Moong Beans from Magnolia Days
Baked Lemon Coconut Risotto from Soni’s Food
Homemade Peanut Butter from Home Cooking Memories
Homemade Ricotta Cheese from Webicurean
Portuguese Chorizo Bread from Family Foodie
Grand Quests (Main Dishes)
Traditional Pork Tamales from Gourmet Drizzles
Braised Lamb Brisket with Lemon Oregano Yogurt Sauce from The Girl In The Little Red Kitchen
Rice Burger from The Urban Mrs.
Pan-fried Scallops with Garlic Chili Linguine from Food Lust People Love
Miso-Glazed Salmon from The Foodie Patootie
Penne with Mustard and Chives from My Other City By The Bay
Arepas Rellenas (Stuffed Arepas) from The Wimpy Vegetarian
Spanish Baked Scallops from Momma’s Meals
Black Beans and Cheese Empanadas from Basic N Delicious
Pork Dim Sum from Small Wallet, Big Appetite
Venison Steak Gyros from Curious Cuisiniere
Baked Tilapia with Parmesan Basil Sauce from Growing Up Gabel
Vegetarian Hortobagyi Pancakes from Happy Baking Days
Caribou & Andouille Chili from The Foodie Army Wife
Escapades (Sweet Treats & Spirited Companions)
Vegan Chocolate Mousse from The Not So Cheesy Kitchen
Zebra Cake from That Skinny Chick Can Bake
Multilayer Bars from What Smells So Good?
Rut-Busting Wines For New Cooking Adventures from ENOFYLZ Wine Blog
Homemade Vanilla Marshmallows from Vintage Kitchen
Strawberry Raspberry Fruit Leather from Juanita’s Cocina
Making Macarons – FAIL! from girlichef
Macaroons from Noshing With The Nolands
Fresh Strawberry Frozen Yogurt from The Messy Baker
Bircher Muesli from Peanut Butter and Peppers
Hello Kitty Rice Krispies from The Ninja Baker
Homemade Cinnamon Rolls from In The Kitchen With KP
Dorie Greenspan’s Orange Almond Tart from Hip Foodie Mom
Ombre Mini Cakes from Daily Dish Recipes
Chocolate Dipped Madeleines from Big Bear’s Wife
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