Roasted Lamb breast that's perfectly seasoned and cooked to perfection. Mouthwateringly tender lamb with a smoky lamb rub. Prepped in less than 10 minutes - super EASY!
Why You'll ❤️ This
"This is a foolproof recipe that results in very tender and tasty lamb EVERY TIME. With just a few simple steps you'll be on your way to the perfect roasted breast of lamb!"
Lamb breast is one of the most flavorful cuts. Roasting the dry rubbed lamb over several hours results in mouthwateringly tender and flavorful meat!
This is an easy recipe! Dry rub the lamb and wrap it in foil, and let it marinate. Roast it in the oven wrapped in foil and cook until it's tender. Unwrap it and voila - tender lamb!
p.s. I like to broil the top of meat to give it a bit of color too!
This recipe gluten-free, low carb, keto, paleo, dairy-free, and sugar-free.
Here are the ingredients you will need to make roasted lamb breast:
- Lamb Rub - use my recipe or use a favorite store-bought rub. My recipe can be made well in advance. Make extra and store for later use! The lamb rub has smoky paprika, rosemary, marjoram, cumin, ground black pepper, salt, parsley, and dried lemon peel.
- Lamb Breast - did you know that it is actually a fatty "riblet" or sparerib, not a meaty breast like chicken or turkey? My 4 pound breast came as two 2 pound breasts which worked out well. I wrapped them in separate pieces of foil.
Be sure to see the recipe card below for ingredient quantities and full instructions!
Equipment and tools needed to make this recipe:
Here are the step-by-step instructions for making lamb breast:
Make the lamb rub recipe and gather all your ingredients and equipment.
Tear off sheets of aluminum foil that extend past the lamb about 4 to 6 inches. Hint: if your foil is thin use two sheets to prevent spills and leakage.
Spray one side of the foil with nonstick spray.
Preheat the oven to 300 degrees Fahrenheit.
Lay the meat on the foil and generously sprinkle with lamb rub on all sides.
Wrap In Foil
Turn the lamb fat side up and wrap the foil tightly around the meat and place on a baking sheet - seam side up.
Roast the lamb on the middle rack of your oven for about 2 1/2 hours or until very tender.
Turn the oven to broil.
Remove the breast of lamb from the fats and juices and transfer to a separate baking sheet.
Place under the broiler and let the breast get a nice brown color and a crispier top - watch it carefully as it can burn easily.
Remove from the oven, tent with foil until ready to serve.
Adjust seasoning if needed. Slice between the ribs and serve.
🥗 How To Serve
Here are a few ways to serve lamb breast:
- To add some color and freshness, try it with a side of Mint Chimichurri.
- Garnish with fresh parsley.
- Goes well with roasted vegetables like potatoes, carrots, brussel sprouts, etc.
- Easy meal idea: Serve over mashed potatoes or mashed cauliflower with a side of steamed green beans.
- Balance the richness of lamb with a fresh side salad and a favorite salad dressing like Blue Cheese, Creamy Dill, Thousand Island, or French.
Here are a few ways you can vary or make substitutions to this recipe:
- Use my lamb rub OR use a favorite dry rub from the store.
- Custome the spices to your tastes preference.
- Make it a spicy rub by adding red pepper flakes.
- Instead of finishing the breast under the broiler you can use an air fryer (425-degrees F) or a grill to do this. Do what is easiest for you!
💭 Top Tips
- Make the rub in advance - up to 6 months in advance! LOL 🙂
- Wrap the foil tighly around the meat to prevent loss of juices.
- To save time you do not need to broil the breasts at the end.
To store leftovers, let the meat cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. See reheating and freezing instructions below.
You can freeze the leftover breast. Let the meat cool then place in a freezer-safe container or bag. Freeze for up to 3 months.
Oven: Wrap in foil and reheat at 350 degrees F until warmed through.
Microwave: Microwave on a low setting for 30 seconds at a time, continuing at 15-second intervals after that, until meat is warmed through.
Air Fryer: Preheat the air fryer to 300 degrees F., wrap the meat breast in foil, and place in the basket. Air fry until heated through, about 3 to 5 minutes.
What cut is lamb breast?
Lamb breast actually comes from the underbelly of the animal. It is one of the fattiest cuts of the lamb and can also be tough - but it is also one of the most flavorful cuts.
Because it can be tough and fatty, it is best to cook the meat for longer periods of time so the fats are rendered and released and the meat is tender.
Is breast of lamb same as lamb ribs?
The breast of lamb has riblets (also called spareribs) and comes from the underbelly of the animal whereas lamb ribs come from the side of the animal.
✔️ More Lamb Recipes
If you are looking for more delicious lamb recipes, check these out:
- How To Cook a Boneless Leg of Lamb - delicious perfectly cooked oven roasted leg of lamb!
- Pressure Cooker Leg of Lamb
- Slow Cooker Leg of Lamb
- Air Fryer Lamb Chops Recipe
- Lamb Stew Recipe
⭐ Let's Connect
Did you try one of my recipes and love it? Let me know! I'd love for you to come back and give the recipe a 5 star rating and a comment 🙂
Roasted Lamb Breast
- 2 baking sheets
- aluminum foil
- nonstick spray
- 1 recipe lamb rub (or, approx. ½ cup of other favorite dry rub)
- 4 pounds lamb breast (my lamb came in two 2 pound breasts)
- Make the lamb rub recipe.
- Tear off sheets of aluminum foil that extend past the lamb breast about 4 to 6 inches. Hint: if your foil is thin use two sheets to prevent spills and leakage.
- Spray one side of the foil with nonstick spray.
- Preheat the oven to 300 degrees Fahrenheit.
- Lay the meat on the foil and generously sprinkle with lamb rub on all sides.
- Turn the fat side up and wrap the foil tightly around the lamb and place on a baking sheet - seam side up. Tip: If you have 2 breasts, wrap them separately.
- Roast the lamb on the middle rack of your oven for about 2½ hours or until very tender.
- Turn the oven to broil.
- Remove the breast of lamb from the fats and juices and transfer to a separate baking sheet.
- Place under the broiler and let the breast get a nice brown color and a crispier top - watch it carefully as it can burn easily.
- Remove from the oven, tent with foil until ready to serve.
- Adjust seasoning if needed. Slice between each and serve.
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Use any favorite dry rub.
- TOP TIPS: When you go to brown the lamb under the broiler transfer it to a new baking sheet - do not broil with the fatty juices.
- SERVING SUGGESTIONS: Serve over mashed potatoes or mashed cauliflower with a side of roasted vegetables or steamed green beans. A fresh green salad is a nice balance to the richness of the lamb. Garnish with fresh parsley or serve with a side of Mint Chimichurri.
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Here are some general food safety guidelines to always be aware of:
- Cook to a minimum temperature of 145 °F (63 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove