Simple Roasted Lamb Breast

I made this simple roasted lamb breast when I recently saw this affordable cut at the store and decided to give it a go. The result was a fall-off-the-bone, melt-in-your-mouth, tender, juicy, and flavorful meal. I like to serve a chimichurri over the top for an acidic punch but it is not necessary.

Prep Time:

10 mins

Cook Time:

2 hrs

Rest Time:

30 mins

Total Time:

2 hrs 40 mins

Servings:

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 4 servings

2 tablespoons olive oil
1 teaspoon crushed rosemary
1 teaspoon parsley flakes
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 (2 1/4 pound) split lamb breast

Directions

Preheat the oven to 325 degrees F (165 degrees C). Whisk olive oil, rosemary. parsley, paprika, garlic powder, salt, and pepper together in a small bowl.
Place lamb breast in a roasting pan fat side up. Brush seasoned oil on all sides of the breast.
Bake, covered, in the preheated oven until an instant-read thermometer inserted near the center reads 145 degrees F (63 degrees C), about 2 hours. Remove from the oven; let rest for 30 minutes. Cut each breast in half and serve.

Nutrition Facts (per serving)

755	Calories
52g	Fat
1g	Carbs
72g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 755
% Daily Value *
Total Fat 52g	66%
Saturated Fat 16g	81%
Cholesterol 260mg	87%
Sodium 750mg	33%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	2%
Total Sugars 0g
Protein 72g	144%
Vitamin C 1mg	1%
Calcium 71mg	5%
Iron 5mg	29%
Potassium 497mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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