Lamb Breast – Do you ever stumble on a recipe that feels like a bit of an adventure? That’s exactly how I felt when I decided to try cooking lamb breast for the first time. I mean, I’ve cooked lamb before—chops, legs, even a fancy crown roast once (that was a day). But lamb breast? It was uncharted territory.
I wasn’t sure how it would turn out, but I was willing to take the leap. What’s the worst that could happen, right? The smell alone while it roasted was enough to make me impatient—rich spices filling the kitchen, the kind of aroma that makes everyone ask, “What’s cooking?” And when it finally came out of the oven, it was magic. Crispy edges, tender meat, and that tangy parsley sauce on top? Let’s just say, I was very proud of myself.
Now, this recipe has become my go-to for when I want to make something special but still low-key enough to enjoy at home. Trust me, you’ll feel like a pro pulling this off.
Why You’ll Love This Lamb Breast Recipe?
Here’s why this Lamb Breast Recipe deserves a spot on your table:
- Flavor Explosion: The spice rub, combined with the fresh, zesty parsley sauce, creates a perfect balance of bold and bright.
- Tender and Crispy: The slow-roasting makes the lamb fall-off-the-bone tender, and the final high-heat roast gives it those crave-worthy crispy edges.
- Approachable but Impressive: It’s simple enough to make on a weeknight but fancy enough to serve to guests.
- A New Favorite Cut: Lamb breast isn’t as well-known as chops or legs, but once you try it, you’ll wonder why you waited so long.
Ingredient Notes:
Let’s break down the key players that make this dish shine:
- Lamb Breast: A rich, fatty cut that transforms into something magical when roasted slowly. The fat renders down, keeping the meat juicy and flavorful.
- Spices: The warm mix of cumin, cinnamon, coriander, and paprika is the heart of the flavor. It’s comforting and slightly exotic without being overpowering.
- Olive Oil: Helps the spices stick to the lamb and keeps it moist during cooking.
- Vinegar and Lemon: The acidity cuts through the richness of the lamb, balancing the flavors beautifully.
- Parsley Sauce: Fresh parsley, garlic, honey, and a pinch of red pepper flakes create a sauce that’s as bright and zippy as it is addictive.
- Honey: Just a touch of sweetness that brings everything together.
How To Make Lamb Breast?
Step 1. Set the Stage
Preheat your oven to 300°F (150°C). Slow roasting is the secret to tender, juicy lamb, so we’re taking it low and slow to start.
Step 2. Mix Up the Spice Rub
In a bowl, combine olive oil, cumin, salt, pepper, Italian seasoning, cinnamon, coriander, and paprika. Whisk it all together until it forms a fragrant paste. It’s the kind of spice blend that smells so good, you might want to sprinkle it on everything.
Step 3. Season the Lamb
Rub the spice mixture all over the lamb breast. Don’t hold back—you want every inch covered. Place the lamb fat-side-up in a roasting pan and cover it tightly with foil to lock in the moisture.
Step 4. Slow Roast the Lamb
Pop the lamb into the oven and let it roast for about 2 hours. The spices will infuse the meat while the fat melts away, leaving you with incredibly tender lamb. If you’re anything like me, you’ll be hovering near the oven, trying to sneak a peek.
Step 5. Make the Parsley Sauce
While the lamb roasts, whip up the sauce. In a bowl, mix parsley, vinegar, lemon juice, garlic, honey, red pepper flakes, and a pinch of salt. Stir until everything is well combined. This sauce is so good—I’ve caught myself sneaking spoonfuls straight from the bowl.
Step 6. Crisp Things Up
When the lamb is tender, increase the oven temperature to 450°F (230°C). Transfer the lamb to a foil-lined baking sheet and brush the tops with the rendered fat from the roasting pan. Roast for about 20 minutes, or until the edges are crispy and golden.
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Step 7. Broil for Perfection
For that final touch, turn on the broiler and let the lamb brown for about 4 minutes. Watch it closely—this is where it goes from good to absolutely irresistible.
Step 8. Serve and Enjoy
Slice the lamb into portions, drizzle with the parsley-vinegar sauce, and serve. Pair it with your favorite sides for a meal that feels like a celebration.
Storage Options:
This dish is even better the next day! Here’s how to store it:
- Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to 350°F (175°C) to keep the crispiness.
- Freeze: Let the lamb cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently in the oven.
Variations and Substitutions:
Want to customize your Lamb Breast Recipe? Here are a few ideas:
- Different Cuts: Lamb shoulder or ribs can be used if lamb breast isn’t available.
- Spice It Up: Add a pinch of cayenne to the spice rub for a little heat.
- Herb Swaps: Try mint or cilantro in the sauce instead of parsley for a fresh twist.
- Sweet Alternatives: Swap the honey for maple syrup or brown sugar for a different flavor profile.
What to Serve with Lamb Breast?
This lamb breast is rich and flavorful, so pair it with sides that complement its boldness:
- Mashed Potatoes: Creamy and classic, they soak up the sauce beautifully.
- Roasted Vegetables: Think carrots, parsnips, or even Brussels sprouts for a hearty side.
- Rice Pilaf: Light and fluffy, it’s a perfect base for the lamb.
- Fresh Salad: A crisp, tangy salad balances the richness of the meat.
Frequently Asked Questions:
Can I use another cut of lamb for this recipe?
Yes! Lamb shoulder or ribs work well. Just adjust the cooking time as needed.
How do I make the dish less rich?
Increase the amount of vinegar or lemon juice in the sauce to cut through the richness of the lamb.
Can I prep this ahead of time?
Definitely! You can roast the lamb a day in advance and reheat it at 450°F (230°C) before serving to crisp it up again.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lamb Breast Recipe
Ingredients
For the Lamb:
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 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 into two pieces
- Aluminum foil
For the Parsley-Vinegar Sauce:
- ½ cup Italian flat-leaf parsley chopped
- ⅓ cup white wine vinegar or more as needed
- 1 lemon juiced
- 2 cloves garlic crushed
- 1 teaspoon honey
- ½ teaspoon red pepper flakes
- 1 pinch salt
Instructions
Preheat the Oven
- Set your oven to 300°F (150°C) to prepare for slow roasting.
Prepare the Spice Rub
- In a large mixing bowl, combine olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika. Mix thoroughly to form a cohesive spice rub.
Season the Lamb
- Rub the spice mixture generously over the lamb breasts, ensuring even coverage. Place the lamb, fat-side-up, in a roasting pan. Cover the pan tightly with aluminum foil to seal in moisture during cooking.
Slow Roast the Lamb
- Place the roasting pan in the preheated oven and cook for approximately 2 hours, or until the meat is tender when pierced with a fork.
Prepare the Parsley-Vinegar Sauce
- While the lamb is roasting, combine chopped parsley, white wine vinegar, lemon juice, garlic, honey, red pepper flakes, and a pinch of salt in a small bowl. Stir well and adjust seasoning as desired. Set aside to allow the flavors to meld.
Crisp the Lamb
- Remove the lamb from the oven and increase the oven temperature to 450°F (230°C). Line a baking sheet with aluminum foil and transfer the lamb pieces to the sheet. Brush the tops of the lamb with rendered fat from the roasting pan to enhance crispiness.
Roast at High Heat
- Place the lamb in the oven and roast for 20 minutes, or until the meat is browned and the edges are crispy.
Broil for Final Crispness
- Turn the oven broiler to high and broil the lamb for an additional 4 minutes, or until the surface is golden brown. Monitor closely to prevent over-browning.
Serve with Sauce
- Slice the lamb into portions and drizzle the parsley-vinegar sauce generously over the top. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
