Roasted Lamb Breast

Roasted Lamb Breast

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 :

• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried italian herb seasoning
• 1 teaspoon ground cinnamon
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 4 pounds lamb breast, separated in two pieces
• aluminum foil
• ½ cup chopped italian flat leaf parsley
• ⅓ cup white wine vinegar, more as needed
• 1 lemon, juiced
• 2 cloves garlic, crushed
• 1 teaspoon honey
• ½ teaspoon red pepper flakes
• 1 pinch salt

Directions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. Whisk olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika in a large bowl until combined.
3. Coat lamb breasts in spice mixture, then place fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil.
4. Bake in the preheated oven until meat is tender when pierced with a fork, about 2 hours.
5. Meanwhile, combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a bowl. Mix well and set aside.
6. Remove meat from the oven.
7. Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
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.
9. Roast in the preheated oven until meat is browned and edges are crispy, about 20 minutes.
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.