Baked lamb breast in pots
4 servings
165 minutes
Lamb brisket baked in pots is a traditional dish of Greek cuisine that combines simplicity and rich flavor. The origins of this recipe date back centuries when meat was cooked in clay pots to preserve its juiciness and aroma. The dish impresses with the harmony of tender meat, rich broth, and sweet vegetables. Long baking at low temperatures makes the lamb incredibly tender, absorbing all the spices and aromas of garlic, bay leaves, and allspice. It is best served with herbs that refresh the taste, creating a balance between rich and light notes. This is an ideal option for a cozy dinner when you want to immerse yourself in the atmosphere of Mediterranean hospitality.
1
Cut the meat into 2 cm cubes and the vegetables into small cubes.
- Lamb breast: 1 kg
- Onion: 2 heads
- Carrot: 2 pieces
- Turnip: 2 pieces
2
Fry the lamb in heated oil and transfer it to a cast iron or clay pot. Fry the vegetables and also transfer them to the pot. Add salt and pepper. Add finely chopped garlic, bay leaf, peppercorns, and pour in hot broth.
- Lamb breast: 1 kg
- Melted butter: 3 tablespoons
- Onion: 2 heads
- Carrot: 2 pieces
- Turnip: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Bay leaf: 1 piece
- Black allspice: 2 pieces
- Beef broth: 400 ml
3
Cook in the oven at 160 degrees for 2-2.5 hours. Serve sprinkled with herbs.
- Salt: to taste
- Ground black pepper: to taste