Spice-roasted Lamb Breast

    2 hours 45 minutes

    A visit to the butcher will be rewarded with some slabs of this bony, fatty, but richly flavoured meat.

    11 people made this

    Serves: 8 

    • 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
    • 1.8kg lamb breast, separated in two pieces
    • 1/2 cup chopped flat-leaf parsley
    • 1/3 cup white wine vinegar, more as needed
    • 1 lemon, juiced
    • 2 cloves garlic, crushed
    • 1 teaspoon honey
    • 1/2 teaspoon dried red chilli flakes
    • 1 pinch salt

    Preparation:20min  ›  Cook:2hours25min  ›  Ready in:2hours45min 

    1. Preheat oven to 150 degrees C.
    2. Combine chopped parsley, vinegar, lemon juice, garlic, honey, chilli flakes and salt in a large bowl. Mix well and set aside.
    3. Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander and paprika in a large bowl until combined.
    4. Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat-side up.
    5. Tightly cover roasting pan with foil and bake in the oven for 2 hours or until the meat is tender when pierced with a fork. Remove lamb from oven and cut into four pieces.
    6. Increase oven temperature to 230 degrees C.
    7. Line a baking tray with foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
    8. Bake lamb about 20 minutes or until meat is browned and edges are crispy. Preheat grill to high and brown lamb for 4-5 minutes.
    9. Serve lamb topped with parsley and vinegar sauce.

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