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.
- 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
- 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
- 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.
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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I have never heard of lamb brisket before! I love the sound of it – those flavors are making my mouth water. Plus, it looks beautiful, too. Great job!
I am loving lamb lately! I’m glad you were able to conquer it and share this recipe!
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!
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Your brisket looks amazing! Just beautiful!
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This is simply beautiful! I love lamb, but I have never made this cut before. Heavenly!
Ooooh I’ve never had lamb brisket either, it looks amazing!!
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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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Oh mah gaw…is it bad that I’ve never had lamb? WHY have I been denying myself this deliciousness?
I have never made lamb but this is the recipe I want to start with… looks amazing!
Oooh this looks perfect for this weather now that grilled foods can be enjoyed :)Love the color you got on these!
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I love lamb but have never had it made this way. Kudos to you for making such a great recipe!!
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Wow! I know everyone was smiling at your house when they saw this dish. I love the recipe for the sauce. Do you think the sauce would work with seafood or vegetarian dishes?
Alaiyo, this sauce is absolutely versatile, I bet it taste wonderful with a big piece of salmon.
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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!!! 😉
I love lamb, it is a shame it isn’t more frequently eaten in the US because it is such a versatile meat. So glad you gave this brisket a try. It looks fantastic.
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.
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!
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.
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.
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!
this is seriously amazing! awesome job with the lamb!
I need to keep my eyes peeled for lamb brisket! My hubby would love it!
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!
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Oh man I could KILL for those ribs! Looks amazing!
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.
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.
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I’ve also never had this but I’d be intrigued if I saw it. It sounds fantastic!
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!
Oh, I love lamb, and I just don’t make it enough at home. Bookmarking this recipe for sure!
Oh my. Your lamb dish looks wonderful. I bet it would pair well with Syrah and Merlot too!
This looks simply amazing! I can almost smell it’s deliciousness through my screen!
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