Roasted Lamb Breast

Roasted Lamb Breast
  • PREP TIME
    30 mins
  • COOK TIME
    2 hrs 25 mins
  • TOTAL TIME
    2 hrs 55 mins
  • SERVING
    4 People
  • VIEWS
    285

Discover the unctuous delight of lamb breast, transformed into a culinary masterpiece with aromatic spices and a zesty parsley-vinegar sauce. This dish is a testament to the rich flavors that can be coaxed from this underappreciated cut of meat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    8 g
  • Cholesterol
    180 mg
  • Fiber
    3 g
  • Protein
    46 g
  • Saturated Fat
    17 g
  • Sodium
    1302 mg
  • Sugar
    2 g
  • Fat
    45 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 300 degrees F (150 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika until thoroughly combined, creating a fragrant spice blend. (2 minutes)

Image Step 03
03 Step

Recipe View Generously coat the lamb breasts with the prepared spice mixture, ensuring an even covering. Place the lamb breasts fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil to trap moisture and flavor. (5 minutes)

Image Step 04
04 Step

Recipe View Bake in the preheated oven until the meat is exceptionally tender when pierced with a fork, approximately 2 hours. This slow roasting process ensures the lamb becomes meltingly tender. (120 minutes)

Image Step 05
05 Step

Recipe View While the lamb is roasting, prepare the parsley-vinegar sauce. In a separate bowl, combine chopped parsley, white wine vinegar, fresh lemon juice, crushed garlic, honey, red pepper flakes, and a pinch of salt. Mix well and set aside to allow the flavors to meld. (10 minutes)

Image Step 06
06 Step

Recipe View Remove the meat from the oven with caution. (2 minutes)

Image Step 07
07 Step

Recipe View Increase the oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil for easy cleanup. (3 minutes)

Image Step 08
08 Step

Recipe View Carefully remove the lamb from the roasting pan and cut it into 4 equal pieces. Place the lamb pieces on the prepared baking sheet. Brush the tops of the lamb pieces with the flavorful fat drippings from the roasting pan, enhancing their richness. (5 minutes)

Image Step 09
09 Step

Recipe View Roast in the preheated oven until the meat is beautifully browned and the edges are delightfully crispy, about 20 minutes. This step adds a textural contrast to the tender lamb. (20 minutes)

Image Step 10
10 Step

Recipe View Turn the oven broiler to high and broil the meat until the top is golden brown and slightly caramelized, about 4 minutes, watching carefully to prevent burning. Serve the roasted lamb immediately, generously topped with the vibrant parsley-vinegar sauce. (4 minutes)

For an even more intense flavor, marinate the lamb breasts in the spice mixture overnight in the refrigerator.
If the parsley-vinegar sauce is too acidic, add a touch more honey to balance the flavors.
Serve with roasted vegetables or a fresh salad for a complete and satisfying meal.

Dejon Brown

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 95 Ratings)
Total Reviews: (7)
  • Mackenzie Satterfield

    My family loved this recipe! It's a new favorite.

  • Chad Fritsch

    Be careful not to overcook the lamb during the final broiling step. It can burn quickly.

  • Cristobal Vandervort

    The instructions were clear and easy to follow, and the results were fantastic!

  • Rosalinda Ferry

    The parsley-vinegar sauce is the perfect complement to the rich lamb. I will definitely be making this again!

  • Marquis Zieme

    I was a bit intimidated by the lamb breast, but this recipe made it so easy and delicious.

  • Krista Predovic

    I added a pinch of smoked paprika to the spice rub for an extra layer of flavor. It was amazing!

  • Vaughn Predovic

    This recipe is a game-changer! The lamb was so tender and flavorful.

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