I made this simple roasted lamb breast when I recently saw this affordable cut at the store and decided to give it a go. The result was a fall-off-the-bone, melt-in-your-mouth, tender, juicy, and flavorful meal. I like to serve a chimichurri over the top for an acidic punch but it is not necessary.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon parsley flakes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 1 lamb breast , 2 1/4 pound
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Whisk olive oil, rosemary. parsley, paprika, garlic powder, salt, and pepper together in a small bowl.
-
2
Place lamb breast in a roasting pan fat side up. Brush seasoned oil on all sides of the breast.
-
3
Bake, covered, in the preheated oven until an instant-read thermometer inserted near the center reads 145 degrees F (63 degrees C), about 2 hours. Remove from the oven; let rest for 30 minutes. Cut each breast in half and serve.
Nutrition Facts
Per serving
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