Print: Simple Roasted Lamb Breast

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.

Prep

13 min

Cook

55 min

Servings

Difficulty

Medium

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 , 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 per serving

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