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Roasted Lamb Breast

4

175 min

Roasted Lamb Breast

Roasted Lamb Breast Photo 1

Time

175 min

Serving

4 persons

Calories

622

Rating

4.00★ (84)

Cuisine

Author: Victoria Buriak
When lamb breast is cooked correctly, it's a delicious, richly flavored meat. 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.

Ingredients

  • olive oil: 2 Tbsp
  • ground cumin: 2 tsp
  • salt: 2 tsp
  • black pepper: 1 tsp (freshly ground)
  • Italian herb seasoning: 1 tsp (dried)
  • ground cinnamon: 1 tsp
  • ground coriander: 1 tsp
  • paprika: 1 tsp
  • lamb breast, separated in two pieces: 4 pound
  • aluminum foil:
  • Italian flat leaf parsley: 0.5 cup (chopped)
  • white wine vinegar, more as needed: 0.33333 cup
  • lemon: 1 piece (juiced)
  • garlic: 2 clove (crushed)
  • honey: 1 tsp
  • red pepper flakes: 0.5 tsp
  • pinch salt: 1 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 300 degrees F (150 degrees C).
    Roasted Lamb Breast Photo 2
  2. Whisk olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika in a large bowl until combined.
    Roasted Lamb Breast Photo 3
  3. Coat lamb breasts in spice mixture, then place fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil.
    Roasted Lamb Breast Photo 4
  4. Bake in the preheated oven until meat is tender when pierced with a fork, about 2 hours.
    Roasted Lamb Breast Photo 5
  5. Meanwhile, combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a bowl. Mix well and set aside.
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  6. Remove meat from the oven.
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  7. Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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  8. Remove lamb from the roasting pan and cut into 4 pieces. Place lamb pieces on the prepared baking sheet. Brush tops with fat drippings from the roasting pan.
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  9. Roast in the preheated oven until meat is browned and edges are crispy, about 20 minutes.
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  10. Turn the oven broiler to high and brown meat until top is golden brown, about 4 minutes. Serve lamb topped with parsley-vinegar sauce. Dotdash Meredith Food Studios
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