Roasted Lamb Breast

Roasted Lamb Breast

Made  times
Chef John 23785

"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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2 h 55 m servings 622 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 45.3 g
  • 70%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 46.2 g
  • 92%
  • Cholesterol:
  • 180 mg
  • 60%
  • Sodium:
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
  3. Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
  4. Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
  5. 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.
  6. Remove lamb from oven and cut into four pieces.
  7. Increase oven temperature to 450 degrees F (230 degrees C).
  8. 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.
  9. Bake lamb until meat is browned and edges are crispy, about 20 minutes.
  10. Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
  11. Serve lamb topped with parsley and vinegar sauce.


  1. 27 Ratings

Most helpful positive review

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...

Most helpful critical review

The fat on this cut of lamb is horrendous and it kills any hope of potential flavor the lamb is capable of. It looked good when I finished making it, but it just tasted terrible.

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...

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 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...

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 almo...

Great recipe. Thank you! Minus the fat and bones from one slab, it works out to be about the size of a deck of cards. Best tasting deck of cards I've ever had.

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!. Fo...

This recipe is really good, with some slight difference I made. While the cut of the lamb wasn't our favorite, the sauce that this made was good and will try this again with a less fatty cut of ...

Insanely delicious! My husband loved how crispy the top got while the meat was super tender inside and raved about the parsley sauce. I would trim a bit more fat off next time though as it was p...

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