Best Roasted Lamb Breast Recipes

ROASTED LAMB BREAST

Roasted Lamb Breast image

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.

Provided by Chef John

Categories Meat and Poultry Recipes Lamb

Time 2h55m

Yield 4

Number Of Ingredients 16

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
½ cup chopped Italian flat leaf parsley
⅓ cup white wine vinegar, more as needed
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
½ teaspoon red pepper flakes
1 pinch salt

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, 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.

Nutrition Facts : Calories 622.3 calories, Carbohydrate 7.7 g, Cholesterol 180.4 mg, Fat 45.3 g, Fiber 2.8 g, Protein 46.2 g, SaturatedFat 16.8 g, Sodium 1301.6 mg, Sugar 1.8 g

MUSTARD HERB ROASTED LAMB BREAST RECIPE - (3.7/5)

Mustard Herb Roasted Lamb Breast Recipe - (3.7/5) image

Provided by orchidgal

Number Of Ingredients 12

Ingredients

Zest of 1 lemon
5 garlic cloves, minced
1 1/2 Tbs. Herbes de Provence
1 1/2 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
3 Tbs. Dijon mustard
3 Tbs. extra-virgin olive oil
1 shallot, peeled and quartered
4 lb. lamb breast
1/4 cup white wine
1/2 cup turkey stock
2 Tbs. unsalted butter, at room temperature

Steps:

Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil. Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil. Cut the meat into portion sizes. You will need to cut between the rib bones. Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan. Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce. Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter. Pour over the meat and serve.