Tender Lamb Breast Recipe

This Tender Lamb Breast Recipe transforms an affordable cut into a succulent and flavorful dish. Marinated with fresh herbs and slow-braised, it’s perfect for special occasions or cozy family dinners. Simple ingredients and hands-off cooking make it both impressive and budget-friendly.

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Course: Dinner, Main Course

Cuisine: Mediterranean, moroccan

Keyword: Crispy lamb breast recipe, Moroccan lamb breast recipe

Prep Time: 20

Cook Time: 3 20

Marinating Time: 8

Total Time: 11 40

Servings: servings

Calories: 450kcal

Cost: $25

Equipment

1 Large roasting pan with high sides For braising the lamb
1 Aluminum foil To cover the pan
1 Sharp knife For scoring the fat
1 Meat thermometer Optional but recommended
1 Large cutting board For resting and carving the lamb

Ingredients

Marinade:

4 pounds lamb breast trimmed
6 cloves garlic minced
2 tablespoons fresh rosemary finely chopped
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 lemon zested and juiced

Braising Liquid:

1 cup water
1 cup chicken stock
2 onions roughly chopped
2 carrots roughly chopped
2 celery stalks roughly chopped

Instructions

Pat the lamb dry with paper towels.
Combine garlic, herbs, olive oil, salt, pepper, lemon zest, and juice for the marinade.
Rub marinade over lamb, cover, and refrigerate for at least 8 hours.
Remove lamb from fridge 2 hours before cooking.
Preheat oven to 325°F (165°C).
Arrange onions, carrots, and celery in a roasting pan.
Place marinated lamb on vegetables and add water and chicken stock.
Cover tightly with foil and bake for 2.5-3 hours.
Increase oven temperature to 400°F (200°C), uncover, and brown for 15-20 minutes.
Let lamb rest for 15-20 minutes before slicing.
Slice and serve with sides of choice.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition