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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Preheat the oven to 300 degrees F (150 degrees C).
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Whisk olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika in a large bowl until combined.
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Coat lamb breasts in spice mixture, then place fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil.
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Bake in the preheated oven until meat is tender when pierced with a fork, about 2 hours.
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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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Remove meat from the oven.
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Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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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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Roast in the preheated oven until meat is browned and edges are crispy, about 20 minutes.
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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
