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–+ servings

Roasted Lamb Breast

Roasted lamb breast that's perfectly seasoned and cooked to perfection. Mouthwateringly tender lamb with a smoky lamb rub. Prep in less than 10 minutes - so EASY!
5 from 4 votes
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Author Kori Butler
Prep Time 10 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 45 minutes
Course Lamb Recipes
Cuisine American
Servings 8
Calories 640 kcal

Equipment

  • 2 baking sheets

Ingredients
 
 

Lamb Breast

  • ½ cup lamb rub (make your own or use a premade rub from the store)
  • 4 pounds lamb breast (my lamb came in two 2 pound breasts)
  • optional for serving: mint chimichurri

Lamb Rub

  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 tablespoon marjoram
  • 1 tablespoon dried parsley
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika
  • 3 teaspoons garlic salt
  • 2 teaspoon dried lemon peel (1 teaspoon fresh lemon peel may be substituted)
  • 1 teaspoon onion powder
  • 1 teaspoon ground yellow mustard powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoon optional: dried crushed mint

Instructions
 

Prep

  • Mix the lamb rub ingredients together in a small bowl. Transfer any unused rub to an airtight container for later use.
  • 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.

Rub

  • 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

  • Roast the lamb on the middle rack of your oven for about 2½ hours or until very tender.

Broil

  • 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.

Serve

  • Adjust seasoning if needed. Slice between each rib and serve.

Kori's Tips

  • 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.

Nutrition

Calories: 640kcalProtein: 38gFat: 53gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 166mgSodium: 788mgPotassium: 504mgCalcium: 37mgIron: 4mg
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