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.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • 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

622.3 calories; protein 46.2g 92% DV; carbohydrates 7.7g 3% DV; fat 45.3g 70% DV; cholesterol 180.4mg 60% DV; sodium 1301.6mg 52% DV. Full Nutrition

Reviews (56)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/03/2012
I decided to try this recipe after seeing lamb breast/ribs at Walmart (of all places!). It was $4 and some change for 2 rib slabs in one package. I bought 2 packages (4 ribs total) and used the measurements in this recipe. The lamb had really good flavors. Only little change I made was to cut back on the cinnamon to 1/4-1/2tsp -would have been overpowering, in my opinion, if there was more than that. I also added extra honey in the sauce and instead of broiling it in the oven, I finished it over a grill for some nice char. This cut of meat is very fatty, but delicious nonetheless. Read More
(36)

Most helpful critical review

Rating: 3 stars
06/27/2016
Made this tonight and dad came for dinner. I'd never cooked or eaten lamb before so this was a first for me. Finished it on the grill. Wasn't bad a little fatty for my tastes but the flavor was good. Will have to try it with chops. Read More
(3)
64 Ratings
  • 5 star values: 49
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/03/2012
I decided to try this recipe after seeing lamb breast/ribs at Walmart (of all places!). It was $4 and some change for 2 rib slabs in one package. I bought 2 packages (4 ribs total) and used the measurements in this recipe. The lamb had really good flavors. Only little change I made was to cut back on the cinnamon to 1/4-1/2tsp -would have been overpowering, in my opinion, if there was more than that. I also added extra honey in the sauce and instead of broiling it in the oven, I finished it over a grill for some nice char. This cut of meat is very fatty, but delicious nonetheless. Read More
(36)
Rating: 5 stars
09/04/2012
Awesome recipe all the spices were perfectly married together. My husband loved this and he's a very picky eater. I will make this again. Read More
(20)
Rating: 4 stars
04/09/2014
I found the directions a bit disorganized: I skipped step 2 and went back to it after step 9. I used small bowls for steps 2 and 3 and I rubbed the olive oil into the meat then rubbed in the rest of the step-3 spices rather then mixing the spices with the oil before rubbing them in. Otherwise I followed the recipe exactly. The inside meat was extremely tender and delicious and the spices were perfect. Unfortunately the "crispy" edge meat was dried-out and hard because it was over-done. Next time I will reduce the temperature from 450 to 425 for the 20 minute 2nd roasting and if it still looks too well done on the outside I will omit the final 4 minutes under the broiler. My side dishes were green beans and fennel and oven-roasted red-skinned potato wedges. I drizzled the parsley and vinegar sauce over the veges and potatoes as well as the lamb. Delicious! Read More
(11)
Advertisement
Rating: 5 stars
01/25/2013
I am not much of a lamb person however with a fresh (never frozen) lamb roast this sauce was AMAZING Read More
(7)
Rating: 5 stars
05/07/2013
AMAZING!!! By far the best lamb I've had! The rub left us speechless and the sauce was ice on the cake for us. I was afraid I wouldn't like since I don't like many things with vinegar and I almost skipped it. I'm so glad I didn't! Read More
(5)
Rating: 5 stars
04/06/2014
Great recipe. Thank you! Minus the fat and bones from one slab, it works out to be about the size of a deck of cards. Best tasting deck of cards I've ever had. Read More
(4)
Advertisement
Rating: 3 stars
06/27/2016
Made this tonight and dad came for dinner. I'd never cooked or eaten lamb before so this was a first for me. Finished it on the grill. Wasn't bad a little fatty for my tastes but the flavor was good. Will have to try it with chops. Read More
(3)
Rating: 5 stars
09/14/2014
This was a very good recipe. I've never tried lamb before and this was how I made it. Totally worth the time it took to make. Very tender in the middle and almost steak like on the outside but with a whole other taste. The best part of eating this was the different rich flavors from the seasonings that we added. This is a will make again recipe. Read More
(3)
Rating: 5 stars
03/15/2013
Ya'll I would usually submit a picture of the dish along with my review but to be completely honest with you it didn't last very long on my plate! Before I knew it I had eaten it all!. For those of you who have not yet tried this dish YOU MUST! I almost spent 20 on a piece of lamb yesterday until I came across this cut of lamb I had never tried before. For 5 I thought I'd take the chance and try it out. WOW! Chef John really knows his stuff! This is an amazing moist and rich dish. Thanks Chef!!!! Read More
(2)