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Roasted Lamb Breast
Roasted Lamb Breast
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Prep Time:
30 minutes
Cook Time:
145 minutes
Total Time:
175 minutes
Chef John's succulent spice-rubbed roasted lamb breast with tangy parsley vinegar sauce.
Ingredients:
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 4 pounds lamb breast, separated in two pieces
  • aluminum foil
  • 0.5 cup chopped Italian flat leaf parsley
  • 0.33333334326744 cup white wine vinegar, more as needed
  • 2 cloves garlic, crushed
  • 1 teaspoon honey
  • 0.5 teaspoon red pepper flakes
Instructions:
  • Preheat your oven to 300 degrees F (150 degrees C) for the perfect temperature to start cooking.
  • Combine olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika in a large bowl and whisk until well mixed.
  • Rub lamb breasts with the aromatic blend of spices, then elegantly arrange them fat-side-up in a roasting pan before securing the flavors with a snug aluminum foil blanket.
  • Roast in the oven until the meat is fork-tender, approximately 2 hours.
  • In a bowl, mix together chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt until well combined. Set aside.
  • Take out the meat from the oven.
  • Preheat oven to a toasty 450 degrees F (230 degrees C) and line a baking sheet with shiny aluminum foil.
  • Transfer the lamb from the roasting pan to a baking sheet, cutting it into 4 pieces. Brush the tops of the lamb pieces with the flavorful fat drippings.
  • Roast in the oven until the meat is beautifully browned and edges are perfectly crispy, approximately 20 minutes.
  • Preheat the oven broiler to high and cook the meat until the top is golden brown, for about 4 minutes. Serve the lamb with a delicious parsley-vinegar sauce on top.

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