Roasted Lamb Breast Recipe -
Roasted Lamb Breast Recipe
6 Photos
Roasted Lamb Breast
See how to make a lamb dish that’s similar to pork belly or spare ribs. See more
  • READY IN ABOUT 3 hrs

Roasted Lamb Breast

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 25 mins

    2 hrs 55 mins


  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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2012

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.

Most Helpful Critical Review
Jul 01, 2014

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.


25 Ratings

Sep 04, 2012

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.

Jan 25, 2013

I am not much of a lamb person, however with a fresh (never frozen) lamb roast this sauce was AMAZING

Apr 09, 2014

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!

May 07, 2013

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!

Apr 06, 2014

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.

Mar 15, 2013

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!!!!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 622 kcal
  • 31%
  • Carbohydrates
  • 7.7 g
  • 2%
  • Cholesterol
  • 180 mg
  • 60%
  • Fat
  • 45.3 g
  • 70%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 46.2 g
  • 92%
  • Sodium
  • 1302 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Chicken On the Grill
Chicken On the Grill

Something about the grill's heat brings out the best flavor in the simplest chicken recipe.

Summer Desserts
Summer Desserts

We have over 700 dessert recipes just for summer fun.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Roasted Lamb Breast

See how to make a lamb dish that’s similar to pork belly or spare ribs.

Roasted Rack of Lamb

An amazing roast rack of lamb encrusted with mustard and seasoned bread crumbs.

Chef John’s Roasted Leg of Lamb

See how to make roasted leg of lamb with an herb, garlic, and pomegranate rub.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States