Name: Slow-Cooked Lamb Breast
Total time: 7 h
Yield: 4
Cuisine: Fusion
Ingredients: 2 tablespoons of vegetable oil; 1 ½ pounds of lamb breast; 1 teaspoon butter; aromatic herbs; salt; pepper; 1 onion, chopped; 1 ounce celery, chopped; 2 carrots, sliced; 3 potatoes, diced; 2 habanero peppers, sliced in halves; 1 cup chicken stock

Slow-Cooked Lamb Breast

Difficulty:

Ultra Basic

420

minutes

Servings:

A recipe allowed in a gluten free / nut free diet.

Usually cooking a delicious meal requires effort, but this recipe here is quite an exception! It is delicious because the star ingredient is lamb breast, which is slow-cooked, resulting in a meltingly tender meat, rich in taste, that goes very well with the other ingredients added in the crockpot. However, you will need some time, so arm yourself with patience, because a few hours later the reward will be absolutely delicious!

Nutritional Chart

Calories: 675 kCal / serving

Proteins:
Fats:
Carbs:

36 g
48 g
37 g

Ingredients Needed for Slow-Cooked Lamb Breast

2 tablespoons of vegetable oil
1 ½ pounds of lamb breast
1 teaspoon butter
aromatic herbs
salt
pepper
1 onion, chopped
1 ounce celery, chopped
2 carrots, sliced
3 potatoes, diced
2 habanero peppers, sliced in halves
1 cup chicken stock

How to Make Slow-Cooked Lamb Breast

Heat the vegetable oil in a skillet over medium-high heat.
Add the lamb breast and sear it in the pan for 2 minutes per side, until you obtain a brown crust.
Before you take it out of the pan, add the butter, the herbs, and a pinch of salt and pepper. Spread the melted butter over the lamb.
Move the lamb into a crockpot. Add the onion, celery, carrots, potatoes, habaneros, and pour the chicken stock.
Put a lid on, set your crockpot at “HIGH” and cook the lamb for 7 hours.
When it’s ready, you can serve it with a light touch of parsley on top!

Patricia

July 14, 2019 at 7:18 am

Have a quick question, what herbs are used for aromatic? Totally stumped.

SoDelicious Editors
July 16, 2019 at 3:20 pm

We’d recommend rosemary and thyme for lamb, and of course plenty of garlic, but it’s entirely up to your own taste.

Geo Kas

October 25, 2020 at 12:54 am

Be careful with the habaneros, i accidentally maced myself with them. Burning eyes. I recommend cutting them very last and being super careful not to touch your face at all until they’re in the crockpot and you wash them real well. I attempted to cut an onion after the haberneros so it might have contributed to my temporary agony.