Roasted Lamb Breast

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.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 622 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 pinch salt
• 2 teaspoons salt
• 1 lemon, juiced
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 teaspoon honey
• ½ teaspoon red pepper flakes
• 1 teaspoon ground coriander
• ½ cup chopped Italian flat leaf parsley
• 1 teaspoon dried Italian herb seasoning
• 4 pounds lamb breast, separated in two pieces
• ⅓ cup white wine vinegar, more as needed

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

Increase oven temperature to 450 degrees F (230 degrees C).

Step 3

Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.

Step 4

Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.

Step 5

Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.

Step 6

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.

Step 7

Remove lamb from oven and cut into four pieces.

Step 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.

Step 9

Bake lamb until meat is browned and edges are crispy, about 20 minutes.

Step 10

Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.

Step 11

Serve lamb topped with parsley and vinegar sauce.