One day we discovered lamb breast at a grocery store, and life was never the same again. I must admit that I love fatty, bone-in cuts of meat! The lamb breast cut is just that. Joel tried roasting it several different ways, with and without marinading the meat first, and finally perfected an easy and delicious roasted lamb breast recipe for you to enjoy. This recipe has only 4 ingredients, so it’s quick to throw together. The longest part is roasting.
Ingredients
2.5-3.5 pounds lamb breast, cut into 4 pieces
2 teaspoons dried thyme
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
1/2 cup chopped Italian flat leaf parsley
1 lemon, juiced
2 cloves garlic, crushed
1/2 teaspoon red pepper flakes
2 tablespoons olive oil
Directions
- Preheat oven to 300 degrees
- Combine chopped parsley, fresh lemon juice, garlic, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Whisk olive oil, salt, cumin, black pepper, herbs coriander, and paprika in a large bowl until combined.
- Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- 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.
- Remove lamb from oven and cut into four pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- 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.
- Bake lamb until meat is browned and edges are crispy, about 20 minutes.
- Increase the oven’s broiler to high and brown lamb for 4 minutes. Remove from oven.
- Serve lamb topped with parsley and vinegar sauce enjoy .
