Braised And Grilled Breast Of Lamb Recipe

Name: Braised And Grilled Breast Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 breast of lamb; 5 tablespoons olive oil; 1 carrot, peeled and chopped; 1 rib celery, chopped; 1 small onion, chopped; 2 cloves garlic, crushed; 3 sprigs parsley; 1 sprig thyme; 1 bay leaf; 6 peppercorns; 1/2 cup dry white wine; 5 to 6 cups chicken stock or white veal stock; 2 tablespoons white wine vinegar; 1 tablespoon finely chopped Nicoise black olives; 1 tablespoon minced red onion; 1 teaspoon minced fresh chives; 1 tablespoon minced sweet red pepper; 1 bunch mache, rinsed and dried

Servings: persons

1 breast of lamb
5 tablespoons olive oil
1 carrot, peeled and chopped
1 rib celery, chopped
1 small onion, chopped
2 cloves garlic, crushed
3 sprigs parsley
1 sprig thyme
1 bay leaf
6 peppercorns
1/2 cup dry white wine
5 to 6 cups chicken stock or white veal stock
2 tablespoons white wine vinegar
1 tablespoon finely chopped Nicoise black olives
1 tablespoon minced red onion
1 teaspoon minced fresh chives
1 tablespoon minced sweet red pepper
1 bunch mache, rinsed and dried

1
The day before you are planning to serve the lamb, trim all surface fat from it.
2
Select a heavy oven-proof skillet large enough to hold it.
3
Preheat the oven to 300 degrees.
4
Heat three tablespoons of the oil in the skillet.
5
Add the carrot, celery, onion, garlic and parsley and saute until the vegetables begin to brown.
6
Remove the vegetables from the pan, add the lamb and cook on both sides until it is lightly browned.
7
Return the vegetables to the pan along with the thyme, bay leaf, peppercorns, wine and stock.
8
Cover and place in the oven for about two-and-a-half hours, until the meat is very tender when pierced with a fork.
9
Remove the lamb from the skillet and immediately pull out the bones.
10
They should slip out easily.
11
Place the lamb on a baking sheet lined with parchment paper, cover with another piece of parchment paper and weight with a board or a dish topped with a few tin cans.
12
Refrigerate overnight.
13
Simmer the cooking liquid down until it is reduced to about two cups, then strain and degrease it.
14
You will need a third of a cup of this liquid; the rest can be frozen for another use.
15
Mix the one-third cup of lamb liquid with the remaining ingredients except for the mache to make a sauce.
16
To serve, cut the lamb into squares, strips or triangles.
17
Broil or grill the pieces of lamb on each side until warmed and lightly seared.
18
Serve with some of the leaves of mache on the side and drizzle the sauce on top.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 breast of lamb, 5 tablespoons olive oil, 1 carrot, peeled and chopped, 1 rib celery, chopped, and more.

Yes, Braised And Grilled Breast Of Lamb falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braised And Grilled Breast Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions