Roasted Lamb Breast

This lamb breast recipe is Chef John's method of making flavorful spice-rubbed lamb roasted until tender and served with a vinegar parsley sauce.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 25 mins
• Total Time: 2 hr 55 mins
• Calories: 622 Calories

Ingredients

• 1 teaspoon ground cinnamon
• 1 pinch salt
• 2 teaspoons salt
• 1 lemon, juiced
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 2 cloves garlic, crushed
• 2 teaspoons ground cumin
• 1 teaspoon honey
• 1 teaspoon ground coriander
• aluminum foil
• 1 teaspoon dried Italian herb seasoning
• 4 pounds lamb breast, separated in two pieces
• 0.5 teaspoon red pepper flakes
• 0.5 cup chopped Italian flat leaf parsley
• 0.33333334326744 cup white wine vinegar, more as needed

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

Remove meat from the oven.

Step 7

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

Step 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.

Step 9

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

Step 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.