- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian herb seasoning
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 4 pounds lamb breast, separated in two pieces
- 1/2 cup chopped Italian flat leaf parsley
- 1/3 cup white wine vinegar, more as needed
- 1 lemon, juiced
- 2 cloves garlic, crushed
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 1 pinch salt
- Preheat oven to 300 degrees F (150 degrees C).
- Combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
- Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
- Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
- Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
- Remove lamb from oven and cut into four pieces.
- Increase oven temperature to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
- Bake lamb until meat is browned and edges are crispy, about 20 minutes.
- Increase the oven's broiler to high and brown lamb for 4 minutes. Remove from oven.
- Serve lamb topped with parsley and vinegar sauce.
roasted lamb breast, recipe