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Another Extraordinarily Good lamb Breast

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Another Extraordinarily Good Lamb Breast. Take the breast of a plump lamb and cook it in vinegar until it is done, then take it out and leave it to dry. Then take a wide frying pan and pour in fresh oil, juice of cilantro, mint, thyme and a whole, cleaned onion; when its flavor is discernible, take it out of the oil and put in the lamb, which should be fried until the sides are browned. Then sprinkle with murri naqî', sprinkle with cinnamon and cut it up. You might do it in the oven [instead].


Other versions of this recipe:

Another Kind of Lamb Breast (An Anonymous Andalusian Cookbook)

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