Kat's Roasted Lamb Breast
2 breasts of lamb, approximately 1 1/2 to 1 3/4 pounds
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh bread crumbs (about 1 1/2 slices fresh bread chopped in the food
processor)
1/2 cup chopped parsley leaves
2 cloves garlic, peeled, crushed, and chopped fine
2 tablespoons vegetable oil
Place the breasts of lamb in a large pot, cover them with cold water, and bring
to a boil. Skim off any scum that rises to the top. Lower the heat, cover, and
boil very gently for 1 hour. Remove the meat and allow it to cool slightly.
(Save the stock; it can be used to make Scotch barley soup. ) Sprinkle the meat
with salt and pepper, and place it in a roasting pan in a 37 5-degree oven for
30 minutes.
Make fresh bread crumbs in a food processor and combine with the chopped
parsley, garlic and oil. The mixture should be moist.
Remove the breasts from the oven and cover the tops with the bread mixture. Pat
gently with your hand to hold the crumbs in place as you spread them. Return the
lamb to the oven for 30 minutes. It should be nicely browned and well done.
To serve, cut the breasts apart between the ribs and arrange each rib on a plate
with a baked onion (recipe follows). Notice that the tips of the bones on the
lamb breasts stick out, indicating that the meat has shrunk away from the bones
and is fully cooked.
4 SERVINGS