Simple Roasted Lamb Breast Recipe: Tender, Flavorful, and Easy!

Lamb breast is often overlooked, but it’s a surprisingly affordable and flavorful cut of meat. When cooked low and slow, it becomes incredibly tender and succulent. This simple roasted lamb breast recipe is perfect for a comforting weekend meal or a special occasion. It requires minimal ingredients and effort, yet delivers maximum flavor. Get ready to impress your family and friends with this easy-to-make dish!

Why Choose Lamb Breast?

Lamb breast, also known as lamb ribs, is the cut of meat from the underside of the lamb. It’s a relatively fatty cut, which is what contributes to its incredible flavor and tenderness when cooked properly. The fat renders down during the roasting process, basting the meat and keeping it moist. Don’t be intimidated by the fat content – much of it will render away, leaving you with deliciously tender meat. Plus, the rendered fat can be saved and used for other culinary purposes, adding a fantastic lamb flavor to roast vegetables or other dishes.

Here’s why lamb breast should be on your radar:

* **Affordable:** Lamb breast is typically much cheaper than other cuts of lamb, like leg or loin.
* **Flavorful:** The fat content contributes to a rich and savory flavor.
* **Tender:** Slow roasting transforms the tough fibers into tender, melt-in-your-mouth goodness.
* **Versatile:** You can season it with various herbs, spices, and marinades.

Ingredients You’ll Need

This recipe uses simple ingredients that you probably already have in your pantry.

* **Lamb Breast:** Approximately 2-3 pounds.
* **Olive Oil:** For coating the lamb and promoting browning.
* **Salt:** To enhance the flavor of the lamb.
* **Black Pepper:** Freshly ground, for seasoning.
* **Garlic:** Several cloves, minced or crushed.
* **Rosemary:** Fresh rosemary sprigs are ideal, but dried rosemary works too.
* **Thyme:** Fresh thyme sprigs are preferred, but dried thyme can be substituted.
* **Onion:** One large onion, roughly chopped.
* **Carrots:** Two medium carrots, roughly chopped.
* **Celery:** Two stalks of celery, roughly chopped.
* **Chicken Broth (or Lamb Broth):** Approximately 1 cup, to create a moist environment during roasting.
* **Lemon (optional):** A squeeze of lemon juice at the end adds brightness.

Equipment You’ll Need

* **Roasting Pan:** A large roasting pan is essential for accommodating the lamb breast and vegetables.
* **Sharp Knife:** For trimming excess fat and scoring the lamb (optional).
* **Cutting Board:** For chopping vegetables and preparing the lamb.
* **Mixing Bowl:** For combining the herbs, garlic, and oil.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Meat Thermometer:** A meat thermometer is highly recommended to ensure the lamb is cooked to the proper internal temperature.

Step-by-Step Instructions

Follow these detailed instructions to achieve perfectly roasted lamb breast:

**Step 1: Prepare the Lamb Breast**

1. **Preheat your oven to 325°F (160°C).** This low temperature is crucial for slow roasting and achieving maximum tenderness.
2. **Pat the lamb breast dry with paper towels.** This helps to ensure a good sear and crispy skin.
3. **Trim excess fat (optional).** While the fat is essential for flavor, you can trim away any particularly thick or excessive layers. Be careful not to remove too much, as the fat is what keeps the lamb moist.
4. **Score the lamb (optional).** Use a sharp knife to score the fat in a diamond pattern. This helps the fat render more evenly and creates a beautiful presentation. Make sure not to cut into the meat itself, just the fat layer.

**Step 2: Season the Lamb Breast**

1. **In a small mixing bowl, combine olive oil, minced garlic, chopped rosemary, and chopped thyme.** Mix well to create a flavorful paste.
2. **Rub the herb mixture all over the lamb breast, ensuring it’s evenly coated.** Pay special attention to the scored areas (if you scored the lamb).
3. **Season generously with salt and freshly ground black pepper.** Don’t be shy with the seasoning, as lamb can handle a good amount of salt.

**Step 3: Prepare the Vegetables**

1. **Roughly chop the onion, carrots, and celery.** These vegetables will create a flavorful base for the lamb to roast on and will also add moisture to the pan.
2. **Spread the chopped vegetables evenly in the bottom of the roasting pan.**

**Step 4: Roast the Lamb Breast**

1. **Place the seasoned lamb breast on top of the vegetables in the roasting pan.**
2. **Pour chicken broth (or lamb broth) into the bottom of the pan.** The broth should come up about 1/2 inch – 1 inch up the sides of the lamb. This will create a moist environment and prevent the lamb from drying out.
3. **Cover the roasting pan tightly with aluminum foil.** This will trap the moisture and steam the lamb, making it incredibly tender.
4. **Roast in the preheated oven for 2.5 – 3 hours, or until the lamb is very tender.** The exact cooking time will depend on the thickness of the lamb breast. Use a meat thermometer to check the internal temperature. The lamb is done when it reaches an internal temperature of 190-200°F (88-93°C).

**Step 5: Brown the Lamb (Optional)**

1. **Remove the aluminum foil from the roasting pan.**
2. **Increase the oven temperature to 400°F (200°C).**
3. **Continue roasting for another 15-20 minutes, or until the lamb is nicely browned and the skin is crispy.** Watch carefully to prevent burning.

**Step 6: Rest and Serve**

1. **Remove the lamb breast from the oven and let it rest for at least 15 minutes before carving.** This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
2. **Carve the lamb breast against the grain into thin slices.**
3. **Serve the roasted lamb breast with the roasted vegetables from the pan and a drizzle of the pan juices.** A squeeze of fresh lemon juice adds a bright and refreshing touch.

Tips for Perfect Roasted Lamb Breast

* **Don’t be afraid of the fat:** The fat is essential for flavor and tenderness. Most of it will render away during cooking.
* **Low and slow is key:** Roasting at a low temperature for a long time is crucial for breaking down the tough fibers and creating a tender result.
* **Use a meat thermometer:** A meat thermometer is the best way to ensure the lamb is cooked to the proper internal temperature.
* **Let it rest:** Resting the lamb before carving allows the juices to redistribute, resulting in a more tender and flavorful final product.
* **Save the pan juices:** The pan juices are packed with flavor and can be used as a sauce for the lamb and vegetables.
* **Get creative with seasonings:** Feel free to experiment with different herbs, spices, and marinades to create your own unique flavor profile. Consider adding smoked paprika, cumin, coriander, or even a touch of chili flakes for a spicy kick.
* **Consider a marinade:** Marinating the lamb breast for several hours (or even overnight) can further enhance its flavor and tenderness. A simple marinade of olive oil, garlic, lemon juice, and herbs works well.
* **Add other vegetables:** Feel free to add other vegetables to the roasting pan, such as potatoes, parsnips, or sweet potatoes.
* **Deglaze the pan:** After removing the lamb and vegetables from the roasting pan, you can deglaze the pan with a splash of red wine or broth. Scrape up any browned bits from the bottom of the pan and simmer until the sauce has thickened slightly. This makes a delicious and flavorful gravy to serve with the lamb.

Serving Suggestions

Roasted lamb breast is a versatile dish that can be served with a variety of sides.

* **Roasted vegetables:** Roasted potatoes, carrots, parsnips, and sweet potatoes are all excellent choices.
* **Mashed potatoes:** Creamy mashed potatoes are a classic pairing with lamb.
* **Green beans:** Sauteed or steamed green beans provide a fresh and vibrant contrast to the rich lamb.
* **Asparagus:** Roasted or grilled asparagus is another great option.
* **Salad:** A simple green salad with a vinaigrette dressing adds a refreshing element to the meal.
* **Bread:** Crusty bread is perfect for soaking up the pan juices.

Variations

Here are a few variations you can try to customize this recipe to your liking:

* **Spicy Lamb Breast:** Add a pinch of chili flakes or a dash of hot sauce to the herb mixture for a spicy kick.
* **Mediterranean Lamb Breast:** Season the lamb with oregano, lemon zest, and a pinch of cinnamon for a Mediterranean-inspired flavor.
* **Asian-Inspired Lamb Breast:** Marinate the lamb in a mixture of soy sauce, ginger, garlic, and sesame oil for an Asian-inspired twist.
* **Lamb Breast with Root Vegetables:** Add a variety of root vegetables to the roasting pan, such as potatoes, parsnips, turnips, and rutabagas.
* **Slow Cooker Lamb Breast:** This recipe can also be adapted for the slow cooker. Simply sear the lamb breast in a skillet before transferring it to the slow cooker with the vegetables and broth. Cook on low for 6-8 hours, or until the lamb is very tender.

Storage and Reheating

* **Storage:** Leftover roasted lamb breast can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the lamb breast in the oven at 350°F (175°C) until warmed through. You can also reheat it in a skillet over medium heat. Add a splash of broth or water to the pan to prevent it from drying out.

Nutritional Information (Approximate)

Nutritional information will vary depending on the specific ingredients used and the serving size.

* Calories: Approximately 400-500 per serving
* Fat: 30-40 grams per serving
* Protein: 30-40 grams per serving
* Carbohydrates: 5-10 grams per serving

Conclusion

This simple roasted lamb breast recipe is a delicious and affordable way to enjoy a flavorful and tender cut of meat. With minimal ingredients and effort, you can create a restaurant-quality dish that will impress your family and friends. So, give it a try and discover the hidden gem that is lamb breast!

Enjoy!