Roasted Lamb Breast
Grill the chops, turning them occasionally until done.
Recipe Summary Roasted Lamb Breast
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 | Bbq Lamb Roast Marinade2 tablespoons olive oil2 teaspoons salt2 teaspoons ground cumin1 teaspoon freshly ground black pepper1 teaspoon dried Italian herb seasoning1 teaspoon ground cinnamon1 teaspoon ground coriander1 teaspoon paprika4 pounds lamb breast, separated in two pieces½ cup chopped Italian flat leaf parsley⅓ cup white wine vinegar, more as needed1 lemon, juiced2 cloves garlic, crushed1 teaspoon honey½ teaspoon red pepper flakes1 pinch saltDirectionsPreheat oven to 300 degrees F (150 degrees C).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.Info | Bbq Lamb Roast Marinadeprep: 30 mins cook: 2 hrs 25 mins total: 2 hrs 55 mins Servings: 4 Yield: 4 servings
TAG : Roasted Lamb BreastMeat and Poultry Recipes, Lamb,
