Slow-Cooked Cumin-Spiced Lamb Breast with Fresh Herbs
This inexpensive cut of meat, filled with lots of good fat, is very often overlooked. Cooked right, and served with the right accompaniments, this simple piece of meat can become the not-so-simple gem you will keep going back to.
The lamb breast can be substituted with similar style cuts such as second cut brisket, veal breast, or short ribs.
Ingredients
3 slabs lamb breast
2 tablespoons whole cumin seeds
2 tablespoons whole fennel seeds
1 teaspoon ground cumin
1 teaspoon ground fennel seeds
Kosher salt, as needed
Freshly ground pepper, as needed
½ cup prepared white tahini sauce
Roasted tomatoes, to serve
½ cup fresh mint, chopped, for garnish
½ cup toasted pine nuts, for garnish
Preparation
Preheat oven to 325°F.
In a small bowl, combine cumin seeds, fennel seeds, ground cumin, ground fennel, and a generous pinch of salt and pepper. Rub spice mixture over the meat side of the lamb breast. Place lamb in a large roasting pan and cover tightly with foil. Cook for 3 hours.
Remove lamb from pan and let cool slightly. Slice in between the bones to create small ribs. Pull apart the rest of the meat, incorporating some of the fat as you go.
Spoon tahini onto a large platter, creating a well. Place pulled meat inside the well and sliced ribs on top. Add roasted tomatoes and garnish with fresh mint and toasted pine nuts.
Prep in Advance: Cook lamb before the holiday and pull the meat. Store in a zip lock bag with the juices and reheat before serving.
Serving Suggestions:
Over cauliflower rice
Over mashed parsnip cream
On big platter with pita chips and Israeli salad for lunch