Lamb Breast Recipe with Herbs and Garlic
Lamb Breast Recipe
Table of Contents
Lamb Breast Recipe
This lamb breast recipe is a perfect choice for a hearty, flavorful dish. Slow roasted to tender perfection with garlic, rosemary, and a touch of lemon, this recipe brings out the rich flavor of lamb breast, making it an ideal main course for any occasion. Follow these steps to create a succulent lamb meal that’s sure to impress.
Description:
Lamb breast, often overlooked for cuts like the shoulder or leg, is a beautifully flavorful cut that offers a rich, tender experience when cooked properly. This lamb breast recipe brings out the meat’s best qualities by using a slow roasting method to create a juicy and tender dish with a crispy outer layer. The use of garlic, rosemary, and thyme complements the lamb’s bold flavor, while a touch of lemon juice balances out the richness, providing a well rounded taste profile.
While lamb breast is known for its tougher texture, cooking it slowly allows the connective tissues to break down, resulting in tender, melt in your mouth meat. This recipe is perfect for gatherings or family meals, providing an impressive and satisfying main course without too much effort. Serve it with roasted vegetables or a fresh salad to create a complete meal. Whether you’re a seasoned cook or a beginner, this lamb breast recipe is easy to follow and sure to be a crowd pleaser.
Ingredients:
- 1.5 lbs lamb breast (bone in)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
- 1 cup chicken broth or lamb stock
- 1 onion, sliced
- 2 carrots, cut into chunks
Instructions:
- Prepare the Lamb Breast
Preheat the oven to 325°F (160°C). In a small bowl, combine minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the lamb breast, ensuring it’s evenly coated. Let the lamb sit for 10-15 minutes to allow the flavors to penetrate the meat. - Sear the Lamb
In a large skillet, heat olive oil over medium high heat. Add the lamb breast and sear it on each side for about 3-4 minutes until it’s golden brown. This step helps lock in the juices and adds a rich flavor to the lamb breast. - Arrange Ingredients for Roasting
Place sliced onions and carrot chunks in the bottom of a roasting pan. Lay the seared lamb breast on top of the vegetables, which will add additional flavor to the lamb as it roasts. Pour chicken broth around the lamb to keep it moist during cooking. - Roast the Lamb
Cover the roasting pan with aluminum foil, sealing it tightly to trap moisture. Place the pan in the preheated oven and roast for 2 hours, basting the lamb with the pan juices halfway through cooking. - Increase Heat for Crispiness
After 2 hours, remove the foil, increase the oven temperature to 400°F (200°C), and roast for an additional 30 minutes. This final roasting phase will give the lamb a crispy outer layer. - Rest and Serve
Remove the lamb breast from the oven and let it rest for 10 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring a tender and juicy bite. Slice and serve hot, garnished with extra fresh herbs if desired.
Notes:
- Tenderizing Tips: Lamb breast can be a tougher cut, so slow cooking is essential for achieving a tender texture.
- Flavor Variations: Feel free to add other herbs like oregano or sage if you prefer a different herb profile.
- Pairing Suggestions: Serve this lamb breast with roasted potatoes, a green salad, or couscous for a complete meal.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to preserve tenderness.
Succulent Roasted Lamb Breast Recipe with Herbs and Garlic
Ingredients
- 1.5 lbs lamb breast bone in
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- 1 cup chicken broth or lamb stock
- 1 onion sliced
- 2 carrots cut into chunks
Instructions
- Prepare the Lamb Breast
- Preheat the oven to 325°F (160°C). In a small bowl, combine minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper. Rub this mixture all over the lamb breast, ensuring it’s evenly coated. Let the lamb sit for 10-15 minutes to allow the flavors to penetrate the meat.
- Sear the Lamb
- In a large skillet, heat olive oil over medium high heat. Add the lamb breast and sear it on each side for about 3-4 minutes until it’s golden brown. This step helps lock in the juices and adds a rich flavor to the lamb breast.
- Arrange Ingredients for Roasting
- Place sliced onions and carrot chunks in the bottom of a roasting pan. Lay the seared lamb breast on top of the vegetables, which will add additional flavor to the lamb as it roasts. Pour chicken broth around the lamb to keep it moist during cooking.
- Roast the Lamb
- Cover the roasting pan with aluminum foil, sealing it tightly to trap moisture. Place the pan in the preheated oven and roast for 2 hours, basting the lamb with the pan juices halfway through cooking.
- Increase Heat for Crispiness
- After 2 hours, remove the foil, increase the oven temperature to 400°F (200°C), and roast for an additional 30 minutes. This final roasting phase will give the lamb a crispy outer layer.
- Rest and Serve
- Remove the lamb breast from the oven and let it rest for 10 minutes. This resting time allows the juices to redistribute throughout the meat, ensuring a tender and juicy bite. Slice and serve hot, garnished with extra fresh herbs if desired.
Notes
- Tenderizing Tips: Lamb breast can be a tougher cut, so slow cooking is essential for achieving a tender texture.
- Flavor Variations: Feel free to add other herbs like oregano or sage if you prefer a different herb profile.
- Pairing Suggestions: Serve this lamb breast with roasted potatoes, a green salad, or couscous for a complete meal.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to preserve tenderness.
