"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." — Chef John
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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
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!!!!
This recipe is incredible. I made only one alteration to add white wine in place of white wine vinegar. For a side dish, seared asparagus and carrots in olive oil and rogan josh seasoning. A $16 dish for two with leftovers to spare, I wouldn't escape a restaurant without paying $60-$100 for something this lavish. Thank you chef John!
I've made this several times and everyone loves it! My daughter keeps asking when I'm going to make it again.
* 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
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