Roasted Lamb Breast
Butchers tend to like the less expensive cuts of meat, and lamb beast is a prime example. When slow roasted, as with most tough cuts, it is super tender and incredibly flavorful. I really like the sauce, as the vinegar cuts some of the fattiness and the sweet heat of the honey and red pepper really compliment the lamb. This recipe works equally well with veal!
- 3.5 – 4 lbs. Bone In Lamb Breast BUY IT NOW!
- 2 TBS Olive oil
- 2 tsp Salt
- 2 tsp Ground cumin
- 1 tsp Black pepper
- 1 tsp Dried Italian Herb mix
- 1 tsp Ground cinnamon
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1/2 Cup chopped Italian parsley
- 1/3 Cup white wine vinegar
- Juice of 1 lemon
- 2 Cloves garlic, crushed
- 1 tsp Honey
- 1/2 tsp Red pepper flakes
- Pinch of salt
- Combine all the sauce ingredients in a food processor, puree drizzling a little olive oil to bind it, and refrigerate.
- Preheat oven to 300 degrees.
- Mix the rest of the ingredients except the lamb in a bowl until combined
- Brush the mixture all over the lamb breast, using it all.
- Place breast on a rack in a roasting pan, and then cover tightly with foil.
- Roast for 2-2.5 hours. When you can insert a fork into the meat and it pulls out easily it’s done.
- Increase oven temperature to 450. Brush the roast with the fat drippings from the pan.
- Roast the lamb for additional 15-20 minutes, until it’s brown and the edges are crispy.
- Remove from pan to a cutting board, tent with foil and let rest for 10 minutes.
- Slice between the bones and serve with parsley and vinegar sauce. Enjoy!