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."
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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
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!!!!
I found the directions a bit disorganized: I skipped step 2 and went back to it after step 9. I used small bowls for steps 2 and 3, and I rubbed the olive oil into the meat, then rubbed in the rest of the step-3 spices, rather then mixing the spices with the oil before rubbing them in. Otherwise, I followed the recipe exactly. The inside meat was extremely tender and delicious, and the spices were perfect. Unfortunately, the "crispy" edge meat was dried-out and hard because it was over-done. Next time I will reduce the temperature from 450 to 425 for the 20 minute 2nd roasting, and if it still looks too well done on the outside, I will omit the final 4 minutes under the broiler. My side dishes were green beans and fennel, and oven-roasted red-skinned potato wedges. I drizzled the parsley and vinegar sauce over the veges and potatoes as well as the lamb. Delicious!
I loved the Rub and the sauce. Made this for a party it was a hit. Though lamb breast is a greasy meat cut
* 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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