Slow-Roasted Lamb Breast
Tender lamb breast slow-roasted with a savory rub of Dijon mustard, garlic, and fresh rosemary.
Ingredients
- 1 lamb breast bone-in (about 1.35 kg), 3-pound
- 3 tbsp Dijon mustard 45 ml
- 1 1/2 tbsp chopped fresh rosemary
- 3 cloves garlic minced
- 1 1/2 tbsp olive oil 22 ml
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
Instructions
- Preheat your oven to 250°F (120°C). In a small bowl, combine the Dijon mustard, chopped rosemary, minced garlic, and olive oil.
- Pat the lamb breast dry with paper towels. This helps the skin get crisp later. Season both sides generously with kosher salt and black pepper.
- Using a brush or your hands, coat the entire lamb breast with the mustard mixture.
- Place the lamb breast fat-side up in a roasting pan, ideally on a wire rack.
- Roast for 3 hours and 30 minutes. The low temperature will slowly render the fat and make the meat tender.
- Increase the oven temperature to 400°F (200°C). Continue to cook for another 15 to 20 minutes, or until the fat cap is browned and crisp. Keep a close watch to prevent it from burning.
- Remove the lamb from the oven. Use an instant-read thermometer to confirm it has reached a safe internal temperature of at least 145°F (63°C).
- Transfer the lamb to a cutting board and let it rest for 10 minutes before slicing. This allows the juices to redistribute. Slice between the ribs to serve.
Notes
Food Safety: The USDA recommends cooking whole cuts of lamb to a minimum internal temperature of 145°F (63°C) and then allowing it to rest for at least 3 minutes.
The rendered fat at the bottom of the pan is very flavorful. You can save it for roasting potatoes or other vegetables.
If your lamb breast is rolled and tied, you can leave it as is for roasting. This recipe also works for unrolled, flat lamb breast.