Description
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 salt
- 2 teaspoons ground cumin
- 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
- 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
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Whisk olive oil
- cumin
- salt
- black pepper
- Italian herb seasoning
- cinnamon
- coriander
- and paprika in a large bowl until combined.
- Coat lamb breasts in spice mixture
- then place fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil.
- Bake in the preheated oven until meat is tender when pierced with a fork
- about 2 hours.
- Meanwhile
- combine chopped parsley
- vinegar
- fresh lemon juice
- garlic
- honey
- red pepper flakes
- and salt in a bowl. Mix well and set aside.
- Remove meat from the oven.
- Increase oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 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.
- Roast in the preheated oven until meat is browned and edges are crispy
- about 20 minutes.
- Turn the oven broiler to high and brown meat until top is golden brown
- about 4 minutes. Serve lamb topped with parsley-vinegar sauce.
Prep Time: 30 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 55 mins
Servings: 4