Roasted Lamb Breast

Recipe View Preheat the oven to 300 degrees F (150 degrees C). (5 minutes)

Recipe View In a large bowl, whisk together olive oil, cumin, salt, black pepper, Italian herb seasoning, cinnamon, coriander, and paprika until thoroughly combined, creating a fragrant spice blend. (2 minutes)

Recipe View Generously coat the lamb breasts with the prepared spice mixture, ensuring an even covering. Place the lamb breasts fat-side-up in a roasting pan. Tightly cover the roasting pan with aluminum foil to trap moisture and flavor. (5 minutes)

Recipe View Bake in the preheated oven until the meat is exceptionally tender when pierced with a fork, approximately 2 hours. This slow roasting process ensures the lamb becomes meltingly tender. (120 minutes)

Recipe View While the lamb is roasting, prepare the parsley-vinegar sauce. In a separate bowl, combine chopped parsley, white wine vinegar, fresh lemon juice, crushed garlic, honey, red pepper flakes, and a pinch of salt. Mix well and set aside to allow the flavors to meld. (10 minutes)

Recipe View Remove the meat from the oven with caution. (2 minutes)

Recipe View Increase the oven temperature to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil for easy cleanup. (3 minutes)

Recipe View Carefully remove the lamb from the roasting pan and cut it into 4 equal pieces. Place the lamb pieces on the prepared baking sheet. Brush the tops of the lamb pieces with the flavorful fat drippings from the roasting pan, enhancing their richness. (5 minutes)

Recipe View Roast in the preheated oven until the meat is beautifully browned and the edges are delightfully crispy, about 20 minutes. This step adds a textural contrast to the tender lamb. (20 minutes)

Recipe View Turn the oven broiler to high and broil the meat until the top is golden brown and slightly caramelized, about 4 minutes, watching carefully to prevent burning. Serve the roasted lamb immediately, generously topped with the vibrant parsley-vinegar sauce. (4 minutes)