Make sure to bring the recipe if you’re bringing this meal to a party because after tasting these, everyone will want the recipe.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs 25 mins |
| Total Time: | 2 hrs 55 mins |
| Servings: | 4 |
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
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.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 180 mg |
| Dietary Fiber | 3 g |
| Protein | 46 g |
| Saturated Fat | 17 g |
| Sodium | 1302 mg |
| Sugars | 2 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Lovely X have recommended to a friend
This is my second time/try. We loved it the first time. As South Africans we are well aware of the fat and flavour when using lamb ribs. I am a horrible cook, but managed to bake this dish to our liking by following the recipe. I love the spice combinations. I understand the “tasting wild” experience. It’s the meat, trust me..not this recipe. Thank you for posting it. South Africans braai meat outside. But it is a trick to get it perfect. I did not change one bit of the recipe. How do people know to change it before making it? Spices are a wonderful addition if you know how. But to each his own. I just don’t understand it, unless your diet has a problem with it.
My first time ever trying lamb breast and this recipe is crave worthy. I love veal breast and I think this was even better. The seasoning and especially the vinegar parsley sauce was amazing. Gave it a Greek flare. Yes, you need to like fatty meat, which I do. My only change was from red pepper flakes to powder. So good!
I have to agree with the posters who didn’t like this. I bought what looked like a pretty meaty lamb breast in the package but this cut is entirely too fatty. The meat just tastes like cooking fat and the fat had a very weird grainy texture and overwhelming gamey smell. The spice mixture was just weird. I will never use cinnamon in a meat rub again. The sauce was also unappetizing, smelled gross and just tasted weird especially with the seasoning blend. This was a thumbs down for me. My advice is skip lamb breast.
Soooo Good. Pairs well with risotto milanese and roasted carrots. Make the vinegar dressing early; it gets better with time.
I cooked two racks in the oven, and after eating one, I can honestly say that it was a complete waste of 20 bucks. The meat was good, what there was of it. Out of one rack (about eight bones), I got maybe two good mouthfuls of meat. The rest was bone and fat. If you ever get the opportunity to cook lamb breast, do yourself a favor and pass it up. It’s not worth the money or the time.
Delicious Asparagus / grilled veggies / taziki sauce Served with NAN (bread), and a mint chutney for dipping bread
Been making this on a regular basis for the last year now following this recipe only things I do differently are, I I add 3 key limes to the sauce and lemon pepper seasoning and cayenne pepper to the olive oil mixture. Lastly I use more then the recommendation on ALL the ingredients! black households pile on the seasonings lol actually making this again right now using my new Dutch oven instead of a roasting pan! A+ amazing dish!
Came out very tender. My first time making and eating lamb. It was delicious with this recipe!
We cut the salt in half for both sauce and rub and it was still way too much. The sauce tasted like tomcat pee — it was awful and we both scraped it off our plates and used paper towel to absorb as much of the liquid as we could. The lamb itself (apart from being salty) was absolutely delicious. We will make meat again (we used local Scottish marsh lamb — heaven!) but plan to use redcurrant or mint sauce next time around.
Absolutely perfect! Followed almost all of the steps. Made this for my wife’s birthday today, she is in awe!
This is SO good! I have to adjust the honey/ vinegar amounts when I make it. I use half parsley and half cilantro. It is one of my favorite things to eat, and one of the most favorite things my family loves.
The seasonings and the sauce were delicious, good compliments to lamb – which we LOVE – hence the 3 stars. The lamb breasts were so fatty we couldn’t eat them. My husband, who will eat anything, threw his over the fence along with mine and the rest of it. I deleted this recipe because I know I will never make this this again.
I altered the ingredients a bit and marinated the 4 pounds of lamb breast in my fridge for 2 days. I cooked the meat per the recipe. It was phenomenal!
This is a winner recipe and fairly easy. I found lamb breast, a pack of two breasts, at WalMart and then this recipe. Totally delish. Here’s some hints: the rub is enough for one breast, double the rub for two. The breasts I bought were very fatty. Trim some off. After two hours at 300 degrees, the lamb is barely cooked but will cook nicely at 425. Be prepared to cook longer at 425 than the recipe calls for. I didn’t broil the breast; leaving it in the oven longer at 425 browned it nicely. Enjoy!
put these on my SMOKER. wrapped them in foil, cooked 2 hours @ 240F. unwrapped, back on smoker half hour. Then placed under broiler. I also opened the fattier one and removed the excess fat before cooking , and put the rub on the day before and let them chill overnight. They were still a bit fatty, but tons of flavor and were delicious! My husband loved it! and the vinegar/parsley sauce. I also added some fresh mint to mine. SSOOO good! THANKS!
Not my favorite cut of lamb but this recipe made it palatable. Flavors married well, acidity of sauce cut through the fat. Meat was very tender.
I am Greek and love lamb. Was in the market and saw a beautiful meaty 2.5 lb breast of lamb but since I had never cooked this cut of meat, I literally stood at the meat counter, did a web search and found this recipe. I followed the directions for the spice rub but added 2 extra Tbs of olive oil and cut the salt to 1 tsp. I put the meat in a zip lock bag and massaged the spiced oil into the meat. I let it marinate in the fridge overnight. Cooked it as directed in a covered Corningware at 300 for 1 hour then put in on the foil covered baking tray at 450 for 30 min. It was perfect for me so I didn’t do the broiler step. I let the lamb sit and then the cut the ribs and trimmed the large chunks of fat off. It is absolutely delicious! The spices are perfect and I have enough for another meal. I will make again!
Not at this time. I’ve got a lot of recipes just haven’t gotten to make them yet.
Wow this was great and was loved by my family. Made it for Mother’s Day and my wife loved it
This was fantastic!! It was slightly crispy on the outside and the inside was tender and juicy. With so much flavor. I didn’t change a thing other then when I ran out of parsley I used dried parsley instead and it was just fine.