Lamb Breast Recipe
Slow-roasted lamb breast, infused with warm spices and finished with a tangy parsley-vinegar sauce. A tender, crispy dish perfect for special occasions.
4 Servings
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
This recipe is naturally gluten-free. To ensure a fully gluten-free dish, confirm that all spice blends and ingredients, such as white wine vinegar, are certified gluten-free. Pair with gluten-free sides like roasted vegetables or mashed potatoes for a complete meal.