Roasted Lamb Breast Recipes

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ROASTED LAMB BREAST



Roasted Lamb Breast image

You know I love lamb, as evidenced by the various chops, shanks, legs, and shoulders I've featured in the past. Here we have a brand new cut to celebrate, the lamb breast.

Provided by Chef John

Categories     Meat and Poultry Recipes     Lamb

Time 2h55m

Yield 4

Number Of Ingredients 16

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
½ cup chopped Italian flat leaf parsley
⅓ cup white wine vinegar, more as needed
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon honey
½ teaspoon red pepper flakes
1 pinch salt

Steps:

  • 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.

Nutrition Facts : Calories 622.3 calories, Carbohydrate 7.7 g, Cholesterol 180.4 mg, Fat 45.3 g, Fiber 2.8 g, Protein 46.2 g, SaturatedFat 16.8 g, Sodium 1301.6 mg, Sugar 1.8 g

ROASTED LAMB CHOPS



Roasted Lamb Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 13

Two 1-pound racks lamb, frenched
Kosher salt and cracked black pepper
Kosher salt and cracked black pepper
1/3 cup plus 1 tablespoon olive oil, plus more for searing
1 tablespoon chopped fresh rosemary
6 cloves garlic, 4 peeled and smashed, 2 finely chopped
Juice of 1 lemon
3 tablespoons Dijon mustard
2 tablespoons honey
1/3 cup panko breadcrumbs
1/3 cup grated Parmesan
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh chives

Steps:

  • Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag.
  • Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours.
  • Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil.
  • Combine the mustard and honey together in a small bowl and set aside. Add the panko, Parmesan, parsley, chives and the remaining 2 cloves garlic to a small bowl and toss together. Drizzle with the remaining tablespoon of oil and mix together.
  • Heat a large heavy skillet over medium-high heat. Add olive oil and once very hot, sear the lamb, 1 rack at a time, fat-side down first, about 3 minutes per side. Remove from the skillet and place fat-side up on the prepared sheet tray.
  • Brush both racks with the honey mustard and apply each with the panko and herb mixture. Roast the lamb until an instant-read thermometer reads 140 degrees F, for medium, 20 to 25 minutes. Let rest 15 minutes before carving into chops.

ROASTED LAMB RIBS



Roasted Lamb Ribs image

Provided by Julia Moskin

Categories     dinner, easy, main course

Time 3h

Yield 1 or 2 servings

Number Of Ingredients 3

1 whole breast of lamb, also called Denver cut or lamb riblets, with most of the fat still on see note
Kosher salt
black pepper

Steps:

  • Heat the oven to 225 degrees. Sprinkle the meat with salt and pepper and place fat-side up in the roasting pan. Bake 3 to 4 hours, until the fat has rendered and browned and the meat is well done. Slice into ribs.

MEDITERRANEAN ROAST LAMB



Mediterranean Roast Lamb image

Make and share this Mediterranean Roast Lamb recipe from Food.com.

Provided by Bergy

Categories     Lamb/Sheep

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/3 cup canned black olives, chopped
4 cloves garlic
1 tablespoon ground cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
2 tablespoons lite olive oil (or virgin)
3 1/2 lbs leg of lamb, bone in

Steps:

  • Preheat the oven to 350F, lightly oil a shallow roasting pan.
  • In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
  • Blend until almost pureed.
  • Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
  • Let it rest for 10 minutes before carving.

OVEN-ROASTED LAMB RIBS



Oven-Roasted Lamb Ribs image

Why order template barbeque ribs when you can make a savory set of ribs that will make you eat till you drop or it pops out from your eyes? Best served on chopped parsley with pickled onions and other pickles, watercress leaves, tomatoes, and tahini sauce.

Provided by Nice Try

Categories     Meat and Poultry Recipes     Lamb

Time 14h10m

Yield 4

Number Of Ingredients 17

4 pounds lamb ribs
½ cup lemon juice
3 tablespoons molasses
3 tablespoons white vinegar
2 tablespoons mustard
2 tablespoons ketchup
1 tablespoon ground cinnamon
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
1 onion, quartered
2 small tomatoes, quartered
2 small thin-skinned sweet peppers, cored and seeded
1 cup finely chopped parsley
9 cloves garlic, minced
1 ½ teaspoons cayenne pepper

Steps:

  • Wash ribs thoroughly. Soak in a large bowl of water, changing the water every 30 minutes, to remove excess fat, about 2 hours. Drain and pat dry with paper towels.
  • Mix lemon juice, molasses, vinegar, mustard, ketchup, cinnamon, curry powder, cumin, salt, and pepper in a large, deep bowl.
  • Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste.
  • Stir onion paste into the lemon juice mixture in the bowl. Add lamb ribs; turn to coat. Cover with plastic wrap. Marinate in the refrigerator, at least 10 hours.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Line a large baking sheet with aluminum foil and set a rack on top. Arrange ribs on the rack.
  • Bake ribs in the preheated oven until fat has rendered and meat is tender, 1 1/2 to 2 hours. Cover ribs with aluminum foil and let rest for 5 minutes before serving.

Nutrition Facts : Calories 818.9 calories, Carbohydrate 33 g, Cholesterol 190.3 mg, Fat 56.1 g, Fiber 5.5 g, Protein 46.9 g, SaturatedFat 23.3 g, Sodium 2087.7 mg, Sugar 16.3 g

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