Roasted Lamb Breast Recipe

Name: Roasted Lamb Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 teaspoons salt; 2 teaspoons ground cumin; 1 teaspoon freshly ground black pepper; 1 teaspoon dried Italian herb seasoning; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon paprika; 4 pounds lamb breast, separated in two pieces; 1/2 cup chopped Italian flat leaf parsley; 1/3 cup white wine vinegar, more as needed; 1 lemon, juiced; 2 cloves garlic, crushed; 1 teaspoon honey; 1/2 teaspoon red pepper flakes; 1 pinch salt

Servings: persons

2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon dried Italian herb seasoning
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
4 pounds lamb breast, separated in two pieces
1/2 cup chopped Italian flat leaf parsley
1/3 cup white wine vinegar, more as needed
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
1/2 teaspoon red pepper flakes
1 pinch salt

1
Preheat oven to 300 degrees F (150 degrees C).
2
Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
3
Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
4
Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
5
Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
6
Remove lamb from oven and cut into four pieces.
7
Increase oven temperature to 450 degrees F (230 degrees C).
8
Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
9
Bake lamb until meat is browned and edges are crispy, about 20 minutes.
10
Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
11
Serve lamb topped with parsley and vinegar sauce.

1444

kcal

Calories

104

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 teaspoons salt, 2 teaspoons ground cumin, 1 teaspoon freshly ground black pepper, and more.

Yes, Roasted Lamb Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Lamb Breast

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