 |  |  |
 2 pcs. in package |  |  |  ready to roast |
 after roasting |  turn over to cut |  ready to plate |  |
If you can find pre-packaged lamb breasts, they're a fairly inexpensive way to enjoy lamb as a family dinner. (Usually 2 breasts to a package) This is a recipe with lots of flavor from the marinade that it's roasted in, and the easy HONEY HERB SAUCE served on top.
Lamb breasts are more like riblets, and very fatty (which is why they're slow roasted on a rack {so they don't sit in the fat that roasts off}, and then crisped up at a high temperature at the end.)
ROASTED LAMB BREAST w/ HONEY HERB SAUCE
about 2.5-3.5 pounds lamb breasts
2 tsp. dried rosemary ~or~ 4 tsp. fresh rosemary, chopped
2 tsp. Kosher or ground pink Himalayan salt (divided use)
1 tsp. fresh ground black pepper……......1 tsp. cracked red pepper flakes
2 tsp. crushed or minced garlic……...…..1/4 cup chopped fresh cilantro
2 tsp. lemon juice………………………....2 TB extra-virgin olive oil
1 tsp. dried thyme……………………..….1 tsp. paprika (I like smoked paprika)
1 TB white wine vinegar……..………..…2 tsp. honey
Optional: fresh rosemary sprigs
***
Preheat oven to 300. Line a roasting pan with foil; put rack in pan and set aside.
Whisk olive oil, 1 tsp. salt, thyme, dried rosemary, black pepper, and paprika in a large bowl until combined. Brush the lamb breast with this mixture and put in the prepared pan, fat side up. If you have fresh rosemary sprigs, put one on top of each piece of lamb breast.
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).
Meanwhile, PREPARE SAUCE: combine chopped cilantro, vinegar, lemon juice, garlic, honey, red pepper flakes, and salt in a microwave-proof bowl. Heat on HIGH in microwave for about 2 minutes. Stir ~ set aside.
Remove lamb from oven and increase temp to 425. Brush the lamb with the fat drippings from the bottom of the pan (and drain the rest of the fat).
Cut the lamb breast(s) into about 4 pieces. (TIP: This may be easier to do if you turn them over, so you can see the bones. Try to cut between them, and a kitchen shears may be a help too.)
Put the lamb back in and roast until meat is browned and edges are crispy (about 20 minutes).
Serve with the sauce. This will serve 2-4 people (if you cut 4 pieces, 1 piece will fill a small appetite, but an average appetite may need 2. A larger appetite may want 3 pieces ~ depends on your side dishes.)
I sliced Russet potatoes ~ tossed w/olive oil, salt & pepper, rosemary & thyme ~ and put them in a pan next to the roast (for the full time @ 300 and then at 425 too). Add a steamed veggie or green salad.
Lamb breasts are more like riblets, and very fatty (which is why they're slow roasted on a rack {so they don't sit in the fat that roasts off}, and then crisped up at a high temperature at the end.)
ROASTED LAMB BREAST w/ HONEY HERB SAUCE
about 2.5-3.5 pounds lamb breasts
2 tsp. dried rosemary ~or~ 4 tsp. fresh rosemary, chopped
2 tsp. Kosher or ground pink Himalayan salt (divided use)
1 tsp. fresh ground black pepper……......1 tsp. cracked red pepper flakes
2 tsp. crushed or minced garlic……...…..1/4 cup chopped fresh cilantro
2 tsp. lemon juice………………………....2 TB extra-virgin olive oil
1 tsp. dried thyme……………………..….1 tsp. paprika (I like smoked paprika)
1 TB white wine vinegar……..………..…2 tsp. honey
Optional: fresh rosemary sprigs
***
Preheat oven to 300. Line a roasting pan with foil; put rack in pan and set aside.
Whisk olive oil, 1 tsp. salt, thyme, dried rosemary, black pepper, and paprika in a large bowl until combined. Brush the lamb breast with this mixture and put in the prepared pan, fat side up. If you have fresh rosemary sprigs, put one on top of each piece of lamb breast.
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).
Meanwhile, PREPARE SAUCE: combine chopped cilantro, vinegar, lemon juice, garlic, honey, red pepper flakes, and salt in a microwave-proof bowl. Heat on HIGH in microwave for about 2 minutes. Stir ~ set aside.
Remove lamb from oven and increase temp to 425. Brush the lamb with the fat drippings from the bottom of the pan (and drain the rest of the fat).
Cut the lamb breast(s) into about 4 pieces. (TIP: This may be easier to do if you turn them over, so you can see the bones. Try to cut between them, and a kitchen shears may be a help too.)
Put the lamb back in and roast until meat is browned and edges are crispy (about 20 minutes).
Serve with the sauce. This will serve 2-4 people (if you cut 4 pieces, 1 piece will fill a small appetite, but an average appetite may need 2. A larger appetite may want 3 pieces ~ depends on your side dishes.)
I sliced Russet potatoes ~ tossed w/olive oil, salt & pepper, rosemary & thyme ~ and put them in a pan next to the roast (for the full time @ 300 and then at 425 too). Add a steamed veggie or green salad.
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