Roasted Lamb Breast

4.5
(86)
78 Reviews
25 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on January 29, 2023
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
30 mins
Cook Time:
2 hrs 25 mins
Total Time:
2 hrs 55 mins
Servings:
4
Jump to Nutrition Facts

Ingredients

  • 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 in two pieces

  • aluminum foil

  • 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

Directions

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

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

  3. Coat lamb breasts in spice mixture, then place fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil.

  4. Bake in the preheated oven until meat is tender when pierced with a fork, about 2 hours.

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

  6. Remove meat from the oven.

  7. Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

  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.

  9. Roast in the preheated oven until meat is browned and edges are crispy, about 20 minutes.

  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.

    looking at a plate of roasted lamb breasts
    Dotdash Meredith Food Studios

Nutrition Facts (per serving)

622 Calories
45g Fat
8g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 622
% Daily Value *
Total Fat 45g 58%
Saturated Fat 17g 84%
Cholesterol 180mg 60%
Sodium 1302mg 57%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 46g 92%
Vitamin C 32mg 36%
Calcium 99mg 8%
Iron 6mg 33%
Potassium 641mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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