Go Back
Print

Spiced roast lambs breast

Course Main Course
Keyword lamb, lambs breast, roast lamb
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 4 people
Cost £

Ingredients

  • 1.8 kg lambs breast (100% grass-fed if you can)

Rub

  • 2 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp Italian herb seasoning
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp paprika

Parsley sauce

  • 1/2 cup chopped flat leaf parsley
  • 1/2 cup white wine vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 1 tsp honey
  • 1/2 tsp red chilli flakes
  • pinch of salt

Instructions

  • Pre-heat the oven to 150C)

Rub

  • Add all the ingredients for the rub into a bowl and mix
  • Generously coat the lambs breast, then place in a roasting tray with the fat side facing up, tightly covered with the foil.
    Roast for 2hrs or until the meat is tender.
    Open the tin foil and turn the oven up to 230C for approx. 20 mins or until the lamb is getting a crust around the edges and browning on top.
    Turn the oven grill to high and brown meat until top is golden brown, about 4 minutes
    Remove and rest.

Parsley sauce

  • While the lamb is resting make the sauce. In a bowl mix all the parsley sauce ingredients.

To serve

  • Cut the lambs breast into 4 pieces and pour some of the parsley sauce over the meat (place the rest on the table for people to help themselves to).
    Serve with roast potatoes and vegetables.