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.
Chef John
3 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:2hours25min ›
Ready in:2hours45min
- Preheat oven to 150 degrees C.
- Combine chopped parsley, vinegar, lemon juice, garlic, honey, chilli 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 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.
- Increase oven temperature to 230 degrees C.
- 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.
- 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.
- Serve lamb topped with parsley and vinegar sauce.
