Best 3 Braised Lamb Breast In Slow Cooker Recipes

Indulge in the culinary delight of braised lamb breast, a dish that combines succulent meat with a symphony of flavors. Slow-cooked to perfection, the lamb breast becomes fall-off-the-bone tender, while the rich and savory braising liquid infuses it with delectable aromas. This classic dish is often prepared with a medley of vegetables, herbs, and spices, creating a hearty and comforting meal that is perfect for special occasions or everyday dinners.

In this collection of recipes, you'll find a variety of options to suit your taste and preferences. Whether you prefer a traditional Moroccan tagine-style lamb breast braised with aromatic spices and dried fruits, or a rustic Italian version featuring tomatoes, olives, and herbs, there's a recipe here to tantalize your taste buds. For those who enjoy a bit of heat, a spicy Szechuan lamb breast braised in a fiery sauce is sure to leave you craving more. And for a lighter and healthier take on this classic dish, try the braised lamb breast with vegetables, where tender lamb and an array of colorful vegetables are simmered together in a flavorful broth.

No matter which recipe you choose, you'll be rewarded with a dish that is both satisfying and memorable. So gather your ingredients, prepare your slow cooker, and embark on a culinary journey that will leave you and your loved ones savoring every bite of this delectable braised lamb breast.

Here are our top 3 tried and tested recipes!

ROASTED LAMB BREAST

Roasted Lamb Breast image

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb

Time 2h55m

Yield 4

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
4 pounds lamb breast, separated in two pieces
½ cup chopped Italian flat leaf parsley
⅓ cup white wine vinegar, more as needed
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
½ teaspoon red pepper flakes
1 pinch salt

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
Remove lamb from oven and cut into four pieces.
Increase oven temperature to 450 degrees F (230 degrees C).
Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
Bake lamb until meat is browned and edges are crispy, about 20 minutes.
Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
Serve lamb topped with parsley and vinegar sauce.

Nutrition Facts : Calories 622.3 calories, Carbohydrate 7.7 g, Cholesterol 180.4 mg, Fat 45.3 g, Fiber 2.8 g, Protein 46.2 g, SaturatedFat 16.8 g, Sodium 1301.6 mg, Sugar 1.8 g

BRAISED LAMB STEW

Braised Lamb Stew image

Provided by Danny Boome

Categories main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil, divided
1/4 teaspoon ground tumeric
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes
1 onion, cut into 1-inch cubes
3 carrots, roughly diced
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon tomato paste
1 (14.5-ounce) can chickpeas, drained
1 lemon, zested
2 cups chicken stock
1 cup dried apricots
1 tablespoon honey
2 tablespoons freshly chopped cilantro leaves

Steps:

In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
Add onions and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest, chicken stock, apricots, and honey.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

BRAISED AND GRILLED BREAST OF LAMB

Braised And Grilled Breast Of Lamb image

Provided by Florence Fabricant

Categories dinner, main course

Time 3h

Yield 3 - 4 servings

Number Of Ingredients 18

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

Steps:

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

Tips:

Sear the lamb breast in a hot skillet before braising to develop a rich, flavorful crust.
Use a variety of vegetables in the braising liquid to add flavor and depth to the dish.
Add a splash of red wine or beer to the braising liquid for an extra layer of flavor.
Cook the lamb breast on low heat for at least 6 hours, or until the meat is fall-apart tender.
Serve the lamb breast with mashed potatoes, rice, or your favorite side dish.

Conclusion:

Braised lamb breast is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The slow-cooker does all the work, so you can relax and enjoy the delicious results.