Bone-in lamb breast is slowly cooked in its own fat with plenty of yellow onions. Simple yet deeply flavorful, this one-pot meal is ideal when you want a hearty main course with rice or bulgur.
Place the lamb breast in a wide pot and cook uncovered until it releases and then reabsorbs its liquid.
Add the yellow onion cut into half-moons. Cook over low heat, stirring often, until softened and lightly browned.
Add the salt, black pepper, and thyme. Cook for a few more minutes, then remove from the heat, cover, and let rest.
Transfer to a warm serving dish and serve with rice or bulgur.
Important: First cook the lamb uncovered and let all its liquid evaporate; covering it too early will cause the meat to boil instead of brown. Note: Stir often over low heat to keep the onions from burning.
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