Lamb Breast Recipe
Lamb Breast Recipe made with lamb breast, olive oil, cumin, black pepper, Italian herbs, cinnamon, coriander, paprika, parsley, vinegar, lemon, garlic, honey, and red pepper flakes.
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Servings: 4
Ingredients
Lamb
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp dried Italian herb seasoning
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp paprika
- 4 lb lamb breast separated into 2 pieces
- Aluminum foil as needed
Parsley-Vinegar Sauce
- ½ cup chopped Italian flat leaf parsley
- ⅓ cup white wine vinegar plus more as needed
- Juice of 1 lemon
- 2 garlic cloves crushed
- 1 tsp honey
- ½ tsp red pepper flakes
- 1 pinch salt
Instructions
Preheat the oven.
- Preheat the oven to 300°F / 150°C.
Prepare the spice mixture.
- In a large bowl, whisk together the olive oil, ground cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika until fully combined.
Season the lamb.
- Add the lamb breast pieces to the bowl and coat them evenly with the spice mixture on all sides.
Arrange the lamb for roasting.
- Place the seasoned lamb breast pieces fat-side up in a roasting pan.
Cover the roasting pan.
- Cover the roasting pan tightly with aluminum foil to help retain moisture during cooking.
Roast until tender.
- Bake in the preheated oven for approximately 2 hours, or until the lamb is tender when pierced with a fork.
Prepare the parsley-vinegar sauce.
- While the lamb is roasting, combine the chopped parsley, white wine vinegar, lemon juice, crushed garlic, honey, red pepper flakes, and salt in a bowl. Mix well and set aside.
Remove the lamb from the oven.
- Once the lamb is tender, remove it from the oven and carefully uncover the roasting pan.
Increase the oven temperature.
- Increase the oven temperature to 450°F / 230°C. Line a baking sheet with aluminum foil.
Cut the lamb.
- Remove the lamb breast from the roasting pan and cut it into 4 pieces.
Transfer to the baking sheet.
- Place the lamb pieces on the prepared baking sheet.
Brush with drippings.
- Brush the tops of the lamb pieces with the fat drippings from the roasting pan.
Roast until browned.
- Roast at 450°F / 230°C for approximately 20 minutes, or until the lamb is browned and the edges are crisp.
Broil for a golden finish.
- Set the oven broiler to high and broil for approximately 4 minutes, or until the tops are golden brown. Watch carefully to prevent burning.
Serve.
- Serve the lamb warm, topped with the prepared parsley-vinegar sauce.
Notes
This recipe is naturally gluten-free when prepared with certified gluten-free ingredients.
Use certified gluten-free dried Italian herb seasoning, ground cumin, cinnamon, coriander, paprika, black pepper, salt, and red pepper flakes, as spice blends may sometimes contain additives or be processed near gluten.
Confirm that the white wine vinegar and honey are gluten-free and free from gluten-containing additives.
Prepare the lamb on clean cutting boards and use clean utensils, bowls, roasting pans, baking sheets, and foil to avoid cross-contamination.
Serve with gluten-free side dishes such as roasted potatoes, rice, gluten-free flatbread, grilled vegetables, or a fresh salad.