Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (2024)

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This lamb breast recipe is elegant, flavorful, and surprisingly easy to make. It's made with marinated lamb that is fall-off-the-bone tender and is finished off with a tasty sauce for maximum deliciousness. Honestly, it comes outtastinglike it's from a five-starrestaurant!

Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (1)

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MY TAKE ON LAMB BREAST

One of the things I love most about this lamb breast recipe is that it's basically guaranteed to impress your dinner guests, family, or date when you make it!

The lamb is as flavorful as it gets - I mean, you've got succulent meat and a crunchy outer crust that you just can't beat. Plus, it doesn't taste "gamey" at all. In fact, on several occasions, I've had guests who typically don't even like lamb - mostly because of that aforementioned gamey-ness - tell me that they love this lamb breast recipe.

Yep, it's that good!

Another thing I love about this lamb recipe is that it's super simple and easy to make - just like my lamb vindaloo recipe! In fact, all you need to do is prepare the sauces, marinate the lamb, and then let the oven do the rest.

Sounds pretty simple, right?! Well, that's because it is.

Honestly, 15 minutes is all it takes to prepare and then everything cooks in just one pan. That means clean-up will be a breeze too.

By the way, since the cooking process for the lamb roast is mostly hands-off, you can use the waiting time to whip up some equally elegant side dishes like this asparagus casserole or these twice baked mashed potatoes.

Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (2)

INGREDIENTS

Lamb breast is one of the most fairly priced – not to mention the most underrated – cuts of lamb.

It's usually skipped over because it's a fattier and tougher cut. But when cooked just right, you get incredibly tasty and tender meat that's just as good as an expensive rack of lamb.

Also, what I think is especially great about this recipe is that you only need a few basic pantry staples and a handful of herbs and spices to make it.

Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (3)

So, here's what you'll need to make the lamb breast:

SUBSTITUTIONS

If you still can't find some of the spices on this list, you can do a few swaps to achieve similar flavors. Of course, it won't taste exactly the same, but it'll be very close and will still come out fantastic.

The first substitution is to swap the sumac with a half amount of lemon zest or lemon juice. You can also add a little smoked paprika to get the same red color.

Lastly, to substitute the juniper berries, use a sprig of rosemary or an equal amount of caraway seeds.

HOW TO COOK LAMB

Again, this lamb breast recipe yields stunning results, and it is crazy simple to make.

In fact, it can be broken down into just three steps - marinate, bake, and finish.

How easy is that?!

All told, it only takes about15 minutes of work, and the rest is just waiting for the lamb to marinate and roast. That gives you plenty of time to prepare your sides or kick back and mingle with your dinner guests.

Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (5)

STEP 1: MARINATE

First things first, let's prepare the marinade for our lamb.

Start by adding the dry marinade ingredients - the chili flakes, cumin, sumac, juniper, black pepper, salt, garlic, and brown sugar - to a mortar and pestle and grind until everything's crushed and well combined.

Then, pour in your olive oil and vinegar and give it another mix.

If you don't have a mortar and pestle, you can also do this with a food processor. Just toss everything in there and give it a quick pulse to combine.

Once your marinade is ready, massage it into the lamb breast.

STEP 2: ROAST

Ok, before cooking your lamb, you'll want to make sure the oven is preheated to320 degrees Fahrenheit (160°C).

Next, line a baking sheet with parchment paper and place your marinated lamb breast on it.

Then cover the lamb with aluminum foil to keep it from drying out and let it cook for about2 hours.

During the last 10-15 minutes, remove the foil and turn the oven temperature to428 Fahrenheit (220°C) - this will allow the lamb to develop a crisp, golden-brown outer crust.

STEP 3: FINISHING SAUCE

Now, when your lamb is in the oven, you can start the sauce to go on top and finish it off.

First, combine your lemon juice, brown sugar, and chopped mint leaves in a small bowl.

Then, once the lamb breast is fully cooked and out of the oven, pour the finishing sauce over the top while it's still hot.

Serve with some fresh veggies and one of your favorite sides and enjoy!

Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (7)

HOW TO STORE LAMB BREAST

So, this lamb breast recipe will make about8 servings- the perfect amount for a big dinner or if you want to have leftovers for the coming days.

Any leftovers can be stored in an airtight container in the fridge for up to3 days.

Or, if you want to keep them for longer, store them in an airtight container in the freezer for up to2 months.

HOW TO REHEAT LAMB BREAST

To warm the lamb breast back up, place it on a baking sheet and cover it with foil.

Then transfer it to an oven preheated to 325°F (160°C) and bake for 15-20 minutes or until warm.

Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (8)

WRAPPING IT ALL UP

This lamb breast recipe is one of my favorite dinner recipes to make for special occasions - like big family gatherings.

It is so simple and easy to make, but as I mentioned before, it comes out looking like it's from a five-star restaurant. I have no doubt it will have your family and friends raving about it for days - that's what always happens when I make it anyway.

Don't just take my word for it - make this recipe for your friends and family and see what they think. And, when you do, be sure to let me know in the comments how it turned out.

MORE DINNER RECIPES

If you liked this recipe and want some more dinner recipes that everyone is sure to love, try making one of these next:

Braised beef shank
Pan seared lamb chops
Chicken Gizzards
Turkey Tenderloin
Cube Steak
Lamb lollipops
Lamb shoulder chops

Yield: 8 servings

Lamb Breast Recipe | Just 15 Minutes To Prepare

This lamb breast recipe is elegant, flavorful, and surprisingly easy to make. It's made with marinated lamb that is fall-off-the-bone tender and is finished off with a tasty sauce for maximum deliciousness.Honestly, it comes outtastinglike it's from a five-starrestaurant!

Prep Time15 minutes

Cook Time2 hours

Total Time2 hours 15 minutes

Ingredients

Lamb breast:

3.7lbs (1.7kg) lamb breast with rib
1 teaspoon dried chili flakes
1 teaspoon ground cumin
½ teaspoon sumac
A few juniper berries, crushed
½ teaspoon cracked black pepper
1 teaspoon brown sugar
3 cloves of garlic, minced
2 tablespoon vinegar
5 tablespoon olive oil
sea salt

Sauce:

1 teaspoon brown sugar
2 tablespoon lemon juice
Mint leaves, finely chopped

Instructions

Place all the spices in a Mortar and Pestle, and combine them very well. Then pour in olive oil and vinegar and mix.
Massage the mixture into lamb breast with rib.
For the best flavor, marinate the meat in the refrigerator for 1-2 hours (optional).
Preheat oven to 320°F (160°C).
Line a baking sheet with baking paper and place the marinated lamb on it.
Bake the lamb breast for 2 hours at 320°F covered with aluminum foil. Remove the foil for the last 10-15 minutes and increase the temperature to 428°F (220°C) to let the lamb breasts get a crispy golden-brown crust.
Meanwhile, prepare the sauce to finish off the lamb. In a small bowl, mix the lemon juice, brown sugar, and chopped mint leaves.
When the lamb is cooked, pour the sauce over the hot meat.

Nutrition Information:

Serving Size:

1 serving
Amount Per Serving:Calories: 652Total Fat: 58gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 32g

Lamb Breast Recipe | Easy To Make And Takes 15 Minutes To Prepare (2024)

FAQs

How many minutes do you cook lamb? ›

Medium: About 25 minutes per pound or until internal temperature registers 135°F to 140°F. Well-Done: About 30 minutes per pound or until internal temperature registers 155°F to 165°F. Falling-Apart Tender Lamb: About 40 minutes per pound or until the internal temp registers 175°F. This can take about 6 hours or so.

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Can lamb be cooked quickly? ›

Tougher cuts are ideal for slow-cooking and make great braises and stews, while prime cuts can be quick-cooked, barbecued or roasted and are best eaten pink. Lamb also comes minced, which makes it a great alternative to beef in burgers, kebabs and shepherd's pie.

Is lamb breast tough or tender? ›

Lamb breast starts as a very tough cut of meat, but with a long cook time at a low temperature, it can become quite tender and delicious.

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Can you overcook lamb breast? ›

Because this cut is quite fatty, it is nearly impossible to overcook or dry out. Succulent Lamb Breast is slow roasted to tender, juicy perfection and topped with a bright and tangy Gremolata made from Lemon and Parsley.

Does lamb get more tender the longer you cook it? ›

The leg and rack of lamb are perfect for herb-crusting and oven-roasting; since the shank and shoulder are a bit tougher, they fare well in stews or braises—the long cook time allows them to significantly break down and become fork-tender.

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What cooking method is best for lamb? ›

The dry heat of roasting is best for tender cuts of lamb, like the leg, rack, and loin. If you'd like to roast a cut like a lamb shoulder, go for a long, slow roast. If you're cooking a bone-in leg, keep in mind that because of the thicker and thinner portions of the cut you'll get a range of doneness.

Is it better to cook lamb slow or fast? ›

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat.

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How do you know when lamb is fully cooked? ›

Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source.

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How do you cook lamb so it's not chewy? ›

Lamb Chop Temperature

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.

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Is lamb breast a cheap cut? ›

Breast of Lamb is an affordable and very overlooked cut, mainly because if cooked incorrectly you can be left with a lot of fat. The way to avoid this is to slowly cook it, enabling the fat to melt away. Leaving you with a tender and flavoursome meal.

Is lamb breast a good cut of meat? ›

What's Breast. Breast of lamb is cut from the belly of the lamb; it is a great cut for those with little experience cooking lamb but wish to yield maximum taste. Although lamb breast has a higher fat content than some other lamb cuts when slow-cooked much of the fat is released during cooking, collected and discarded.

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Is breast of lamb cheap? ›

Breast of Lamb is one of the least expensive cuts of lamb, breast is full of unique flavour released during the necessary slow cooking.

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Can you eat lamb breast rare? ›

It is safe to eat lamb rare. Target internal cooking temperature should be 120F then rested for 5 minutes. A good rule of themb is any lamb cut that you can cut and slice can be cooked to rare.

What does lamb breast taste like? ›

Lamb meat has a slightly gamey, rich, and savory taste with tenderness and a hint of sweetness. It pairs well with herbs and can be quite distinctive in flavor.

How do you keep lamb moist when cooking? ›

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

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How long does it take for lamb to tender? ›

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

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Is lamb better cooked slow or fast? ›

Slow cooking creates a more intense flavour due to the fat present in the cuts. The fat also helps to create tender meat. Tender cuts of meat are more suited to quick cooking either by pan-frying or in the oven. A hot direct heat is necessary to cook the lamb quickly and served pink, overcooked lamb is dry and tough.

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How do you know when lamb is cooked enough? ›

THE FINGER OR TONG TEST

Very soft = rare – bright red, raw centre. Soft = medium rare – pink inside with a red centre. Springy = medium – pink throughout. Firmer = well-done range – mostly brown inside.

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