Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper

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. 

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper

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. 

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper
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  • 2 3/4 - 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
  • For the sauce:
  • 1 cup 2% Greek yogurt
  • 1 medium garlic clove, finely minced
  • 1 teaspoon lemon zest
  • juice of 1 lemon
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Pre-heat your oven to 325 degrees F.
  2. 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.
  3. Season both sides of the lamb generously with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. To serve either remove the bones from the lamb - they will easily separate from the meat and slice or cut the lamb into ribs.
  8. With a slotted spoon remove the onions to serve along side, as well as the yogurt sauce.
Recipe Type: Main Dish

Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper Check out all the great cooking adventures we have in the list below!

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


Join the #SundaySupper conversation on Twitter on Sunday, April 28th to talk all about our foodie fears! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 3:00 pm AKST/7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Check out the Food & Wine Conference sponsored by Sunday Supper! Being held July 19th – 21st in beautiful, sunny Orlando, FL. It’s a must for food bloggers. Find out more here ? Food & Wine Conference

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54 thoughts on “Braised Lamb Brisket with Lemon Oregano Yogurt Sauce #SundaySupper

  1. Pingback: Braised Lamb Brisket with Lemon Oregano Yogurt ...

  2. Pingback: Indian Moong Beans Recipe | Magnolia Days

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  5. Jennie @themessybakerblog

    Don’t you love it when you find something new that ends up tasting amazing? Let the addiction begin. Once I find something great on a local menu, I’m there every month. This lamb brisket looks amazing. We’ve been wanting to try lamb, but I’ve never actually cooked lamb before. Now’s my chance!

  6. Pingback: Macaroons for New Cooking Adventures #SundaySupper | Noshing With The Nolands

  7. Pingback: Strawberry Raspberry Fruit Leather ~ New Food Adventure #SundaySupper! | Juanita's Cocina

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  9. Renee

    Lamb brisket is new to me. I’ve never heard of it. However, it does sound very good and wondering how it compares to beef brisket (which I enjoy very much).

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  18. Diana @GourmetDrizzles

    I LOVE lamb, and have only made chops… haven’t even seen it in a brisket (or breast) form. Can’t wait to try this, and yes, I totally get the excitement and the bit of anxiety involved in trying new creations… it’s addicting!!! 😉

  19. Amy Kim (@kimchi_mom)

    I love lamb and I’ve never heard of lamb brisket. And all you needed was salt and pepper for seasoning? Love that even more. Looks and sounds amazing, and that yogurt sauce sounds like the perfect complement.

    1. Susan

      Yes, really only salt and pepper! Between all the fat in the meat and the bones you get so much natural flavor you don’t need anything else. The sauce is just the cherry on top!

  20. Hezzi-D

    Ok I’ve got to try this recipe. I love lamb and while I’ve made ground lamb but I’ve never made a rack before. This sounds delicious and fairly simple.

  21. Carla

    I love lamb! I’ve never attempted lamb brisket myself. To be honest, I’m not sure if I’ve seen brisket in my butcher shop either.

  22. Stefanie @ Sarcastic Cooking

    Ooooo! I love experimenting in the kitchen too. It feels so good to challenge yourself and end up with something spectacular, such as this dish! I have never had this cut before, I imagine it is super tender and flavorful. This dipping sauce looks beeeeeyond awesome!

  23. Stacy

    This looks fabulous, Susan! I would be cleaning that plate and then licking my fingers. Fortunately, I can get lamb breast at a nearby supermarket, so I will be able to try it soon. Can’t wait!

  24. Pingback: Arepas Rellenas (Stuffed Arepas) | The Wimpy Vegetarian

  25. Courtney @ Neighborfood

    Oh mama! I love lamb but have never tried cooking it at home. This looks like a great place to start. Just a question…would the meat from this make good gyros? I’m not sure what cut of lamb to use for gyro meat.

    1. Susan

      I believe they usually use leg of lamb for gyros but I see no reason why this would work! Although, if you plan on serving a lot of people, you might want to buy a larger cut of meat.

  26. Pingback: Venison Steak Gyros #SundaySupper » Curious Cuisiniere

  27. Ashley Bee (Quarter Life Crisis Cuisine)

    I’d never eaten lamb before I took a vacation to the bahamas–the lamb gyro I had at a Greek restaurant there was to DIE for. I don’t make a habit of eating lamb because I get too sad about it (weird, I know, when I’m typically a meat-eater) but on occasion I will have some. Lovely recipe here!

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