Breast of Lamb & Butternut Squash.

Breast of Lamb (lamb brisket) is one of the fattiest cuts of meat besides pork bacon.  It is, in fact, the equivalent cut.  Lamb bacon if there was such a thing!

The piece shown in the bowl above is about 1/3 of a pound of the raw cut, about 4 ribs worth.

1 lb of breast of lamb

1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 Tbs of minced rosemary
1 Tbs minced mint
        (or you can use any other pre-mixed dry rub for meat, I like Atkins Ranch Lamb Spice)

1 cup of beef or chicken broth

1 butternut squash, peeled and cubed in 1/2 inch cubes

Use the spices to create a dry rub for the lamb.  Cover all surfaces of the meat with spice and massage vigorously into the meat.  Place back into the fridge for 3-4 hours or longer if needed.

Two and a half hours before you want to serve the meal, preheat your oven to 300.

Sear both sides of the lamb until the outside is dark brown.  In a properly heated pan this should take about 3 minutes on each side.

In a casserole pan, evenly spread the cubed butternut squash.  Place the meat, bone side down, onto the bed of squash.  Pour the broth into the pan and cover the pan loosely with foil.

Place into oven and bake for 2 hours.