Ingredients: |
Ingredients: 2 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of ground cumin
1 teaspoon of freshly ground black pepper
1 teaspoon of dried Italian herb seasoning
1 teaspoon of ground cinnamon
1 teaspoon of ground coriander
1 teaspoon of paprika
4 pounds of lamb breast, separated in two pieces
½ cup of chopped Italian flat leaf parsley
⅓ cup of white wine vinegar, more as needed
1 lemon, juiced
2 cloves of garlic, crushed
1 teaspoon of honey
½ teaspoon of red pepper flakes
1 pinch of salt
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Directions: |
Directions:Preheat oven to 300º F.
Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a medium bowl. Mix well and set aside.
Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a medium bowl until combined. Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
Tightly cover roasting pan with aluminum foil and bake in the preheated oven for 2 hours, or until the meat is tender when pierced with a fork.
Remove lamb from oven and cut into four pieces.
Increase oven temperature to 450º F.
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.
Bake lamb until meat is browned and edges are crispy (about 20 minutes).
Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
Serve lamb topped with parsley and vinegar sauce. |
This recipe for Roasted Lamb Breast is from