Description

This Lamb Breast recipe offers a flavorful and tender dish featuring a fragrant marinade of spices, garlic, and olive oil. After marinating, the lamb is baked low and slow to develop succulence, then finished at a high temperature for a crispy golden crust. The dish is garnished with a fresh mint, lemon, and brown sugar sauce that complements the rich flavors perfectly. Ideal for a hearty, satisfying meal that serves 8.

Ingredients

Marinade and Meat

3.7 lbs (1.7 kg) lamb breast with rib
1 tsp dried chili flakes
1 tsp ground cumin
1/2 tsp sumac
A few juniper berries, crushed
1/2 tsp cracked black pepper
1 tsp brown sugar
3 cloves garlic, minced
2 tbsp red wine vinegar
5 tbsp olive oil
Sea salt, to taste

Finishing Sauce

1 tsp brown sugar
2 tbsp lemon juice
Mint leaves, finely chopped (about 2 tbsp)

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Instructions

Prepare the spice mixture: Place the dried chili flakes, ground cumin, sumac, crushed juniper berries, cracked black pepper, and 1 tsp brown sugar into a mortar and pestle. Grind and combine them thoroughly to release the flavors.
Make the marinade: Pour in the olive oil and red wine vinegar into the combined spices and mix well to create a uniform marinade.
Marinate the lamb: Massage the marinade mixture thoroughly into the lamb breast with rib, ensuring the meat is well coated on all sides.
Optional marination resting: For heightened flavor, cover the lamb and refrigerate it for 1 to 2 hours to allow the spices to penetrate deeply.
Preheat the oven: Set your oven to 320°F (160°C) to prepare for slow baking.
Bake the lamb: Line a baking sheet with baking paper and place the marinated lamb on it. Cover the lamb with aluminum foil and bake for 2 hours at 320°F (160°C) to tenderize the meat.
Finish baking for crust: Remove the aluminum foil and increase the oven temperature to 428°F (220°C). Bake for an additional 10 to 15 minutes to develop a crispy, golden-brown crust on the lamb breast.
Prepare the finishing sauce: While the lamb bakes, mix the lemon juice, 1 tsp brown sugar, and finely chopped mint leaves in a small bowl to create a bright and fresh sauce.
Serve: Once the lamb is cooked and crispy, remove from the oven and pour the prepared mint and lemon sauce over the hot meat. Serve immediately for best flavor and texture.

Notes

Marinating the lamb for 1-2 hours is optional but enhances flavor and tenderness.
Use baking paper to prevent sticking and ease cleanup.
Adjust seasoning, including salt, to taste before baking.
The final high-heat step ensures a nice, crispy crust—do not skip.
Leftovers can be refrigerated up to 3 days and reheated gently to retain moisture.