roasted lamb breast

Ingredients

• Servings: 4
• 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
• 1/2 cup chopped italian flat leaf parsley
• 1/3 cup white vinegar, more as needed
• 1 lemon, juiced
• 2 cloves garlic, crushed
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes
• 1 pinch salt

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 25 mins

Ready Time: 2 hrs 55 mins


• preheat 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.