Recipe by Chef John
"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."
Watch video tips and tricks
freshly ground black pepper
dried Italian herb seasoning
lamb breast, separated in two pieces
chopped Italian flat leaf parsley
white wine vinegar, more as needed
red pepper flakes
I decided to try this recipe after seeing lamb breast/ribs at Walmart (of all places!). It was $4 and some change for 2 rib slabs in one package. I bought 2 packages (4 ribs total) and used the measurements in this recipe. The lamb had really good flavors. Only little change I made was to cut back on the cinnamon to 1/4-1/2tsp -would have been overpowering, in my opinion, if there was more than that. I also added extra honey in the sauce and instead of broiling it in the oven, I finished it over a grill for some nice char. This cut of meat is very fatty, but delicious nonetheless.
I made this tonight and just got done eating it. I cooked it exactly as instructed, making no modifications. It turned out to be alright, but it was missing something. I think it could be a bit more sweet to balance the flavors better. I will try a different recipe next time, but may come back to this if I can't find something better. I'm thinking of using my pork belly recipe that consists of a fennel honey.
Awesome recipe all the spices were perfectly married together. My husband loved this and he's a very picky eater. I will make this again.
I am not much of a lamb person, however with a fresh (never frozen) lamb roast this sauce was AMAZING
I loved the Rub and the sauce. Made this for a party it was a hit. Though lamb breast is a greasy meat cut
AMAZING!!! By far the best lamb I've had! The rub left us speechless and the sauce was ice on the cake for us. I was afraid I wouldn't like since I don't like many things with vinegar and I almost skipped it. I'm so glad I didn't!
Ya'll, I would usually submit a picture of the dish along with my review, but to be completely honest with you, it didn't last very long on my plate! Before I knew it, I had eaten it all!. For those of you who have not yet tried this dish, YOU MUST! I almost spent $20 on a piece of lamb yesterday until I came across this cut of lamb I had never tried before. For $5 I thought I'd take the chance and try it out. WOW! Chef John really knows his stuff! This is an amazing, moist,and rich dish. Thanks Chef!!!!
Wow! Prepared this a week ago and it is an amazing "lick your plate" dinner that is very affordable. This will be a regular at our house! My mouth is watering as we plan this for a second time today...can't wait!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Lamb Breast
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 407
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a lamb dish that’s similar to pork belly or spare ribs.
An amazing roast rack of lamb encrusted with mustard and seasoned bread crumbs.
See how to make mini lamb balls in a spicy tomato and eggplant sauce.