Rating: 4.6 stars
64 Ratings
  • 5 star values: 49
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

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.

Recipe Summary test

30 mins
2 hrs 25 mins
2 hrs 55 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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

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

  • Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.

  • Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.

  • Remove lamb from oven and cut into four pieces.

  • Increase oven temperature to 450 degrees F (230 degrees C).

  • Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.

  • Bake lamb until meat is browned and edges are crispy, about 20 minutes.

  • Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.

  • Serve lamb topped with parsley and vinegar sauce.

Nutrition Facts

622 calories; protein 46.2g; carbohydrates 7.7g; fat 45.3g; cholesterol 180.4mg; sodium 1301.6mg. Full Nutrition