NORTHERN BREEZES - Breast of Lamb

The light breezes from the north have lbrought the water temp to the low 70's. The tide is low for most of the day. When the sun breaks through it will only raise the air temp to the high 70's.. It should feel good because the humidity is only moderately high.

NAVARIN - LAMB, BRAISED BREAST

Brest of Lamb - 2 lb
Olive oil - 3 TBL
Red wine- 4 oz.
Onion, 2 - sliced thin
Carrot, 2 - sliced thin
Garlic, 3 cloves - diced
Tomato puree - 8 oz.
Kosher salt
Black pepper, fresh ground
Thyme - pinch

Cut lamb into about 1” sized pieces. Use a large pan and brown lamb in olive oil on all sides. Season this with salt and pepper to taste.
Lower the heat add the garlic, tomato puree, thyme and red wine and stir then simmer for about 45 minutes. Add the onions and carrots and cook covered until the vegetables are tender, maybe 30 minutes.