Roasted Lamb Breast Recipe

lamb breast on a white platter with thyme.

This succulent lamb breast recipe is seasoned with Dijon mustard, garlic, and rosemary, then roasted to perfection. With a tender interior and a lightly crisp exterior, this recipe is sure to impress!

5 from 111 votes

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Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 4 30

Resting Time: 10

Total Time: 4 45

Servings: servings

Calories: 225kcal

Equipment

Ingredients

1 (2-pound) portion of lamb breast see note 1
1 tablespoon olive oil extra virgin
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 teaspoon rosemary
1 teaspoon kosher salt plus more to taste
fresh black pepper

Instructions

Preheat the oven to 200 degrees Fahrenheit.
Prepare your lamb rub by mixing the dijon mustard, garlic, rosemary, and olive oil together in a dish.
Pat the lamb breast dry with a paper towel.
Season the lamb with salt and pepper on both sides.
Brush the lamb all over with the mustard, rosemary, and garlic mixture.
Place lamb fat side up in a roasting pan or on a baking dish and cook lamb breast for 4 hours.
Turn the temperature of the oven up to 350 degrees Fahrenheit for about 20 to 30 minutes to provide a light crisp to the exterior of the lamb. Keep an eye on your lamb at this point. Some ovens are faster than others to heat. If you notice the exterior getting a bit dark, remove the lamb breast from the oven.
Use an instant-read thermometer to ensure the lamb has reached at least 145 degrees Fahrenheit. You are looking for the fat to render (it will pool at the bottom of the roasting pan), a browned exterior, and a somewhat crisped surface. Let rest for about 10-15 minutes, cut the ribs apart, then serve.

Video

Notes

General

When I ordered for a full lamb breast from a local farm, it came as two 2-pound pieces of meat, each comprising half of a lamb breast. This recipe is for one of these halves. If you'd like to prepare more, click on the number next to "serving" in the header of the recipe card and adjust.
Each lamb breast portion can serve 1 to 2 people.
I always recommend using a reliable oven thermometer. Ovens can be off by as much as 100 degrees or more. Using an oven thermometer will allow you to know the exact, correct temperature of your oven.

Storage and Reheating

Fridge Store leftover lamb in an airtight container in the fridge for 3 to 4 days.
Freezer If you're interested in freezing leftover cooked lamb, I recommend removing the meat from the ribs, sealing in a freezer-safe container like gallon storage bags, and freezing for up to 2 months.
Reheating from Fridge I recommend reheating in a pan over medium heat with a bit of oil until the lamb is heated through.
Reheating from Freezer Defrost in the fridge overnight then reheat as above.

Nutrition