This amazingly tasty Lamb Breast is cooked to perfection using either my grilled lamb or roasted lamb instructions! Don't skip the lamb rub as it adds a truly 'finger-lickin' good' flavor that is out of this world and so addictive you'll want to use it on everything!
The Best Lamb Breast Recipe
Those who love a juicy, tender lamb dinner will enjoy my lamb breast to the very last bite. With a touch of Mediterranean influence and amazing flavor, this dinner dish is so delicious, and I tend to serve it on special occasions.
Although there are plenty of times that I would serve this just because everyone loves it so much! I can sear up my lamb on relatively short notice, but I really do prefer to season overnight if at all possible.
Perfectly tender and juicy grilled lamb breast is a meal you can't resist!
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This easy unrolled lamb breast recipe grills the lamb up so that you can enjoy it like your favorite bbq beef or pork ribs. This keeps the cooking time relatively short, rather than braising the lamb.
Braised lamb is great too! I love the way that Gordon Ramsay stuffs lamb breast but like to reserve the oven braised method for cooking lamb during colder months.
🥘 Ingredients
For this recipe, it’s all about a nice fresh split lamb breast and my mouthwatering lamb rub. The bold mix of spices and seasonings is outstanding. You may want to try using it on your chicken, fish, or beef dishes as well.
- Lamb Breast – The star of the show! Talk to your butcher if you don’t normally buy lamb and they’ll help you pick out the juiciest portion. You can also read more about selecting lamb meat here.
- Olive Oil – Coat the lamb breast with a good quality extra virgin olive oil. The taste makes a difference and a little goes a long way.
- Lamb Rub – An awesome combo of salt, parsley, rosemary, oregano, sage, orange peel, onion powder, and smoked paprika. It makes every morsel so flavorful and fantastic!
Be sure to take your time and prep your lamb breast according to my easy-to-follow instructions. Also check out the lamb temperatures chart below for your desired doneness, from rare to well-done.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🌡️ Cooking Temperatures
Below is a chart for your reference on cooked lamb temperatures. The minimum internal temperature for lamb is 145 degrees F (63 degrees C) according to the USDA - but remember that the lamb continues to cook while resting.
| Doneness | Temperature Fahrenheit | Temperature Celsius |
| Rare | 140 degrees F | 60 degrees C |
| Medium Rare | 145 degrees F | 63 degrees C |
| Medium | 160 degrees F | 71 degrees C |
| Medium Well-Done | 165 degrees F | 74 degrees C |
| Well-Done | 170 degrees F | 77 degrees C |
Rest your lamb for 10 minutes before serving, that way the juices are reabsorbed into the meat fibers. This prevents your juices from being lost on the cutting board and ensures a juicy serving of your lamb.
🔪 How To Cook Lamb Breast
My recipe yields 6 generous portions, but you can always make more if you have a hungry crowd or need to serve more people. It should take you a little over an hour to prep and cook the lamb, and it’ll be an hour well spent.
I typically will grill my lamb breast but on rainy days I will roast the lamb breast in the oven. I have included directions for both cooking methods!
Grilled Lamb Breast
- Rinse the split lamb breast (2-3 pounds) in cool water under the faucet then set it on a platter, baking sheet, or cutting board and gently pat dry with paper towels.
- Drizzle with 2 tablespoons olive oil, coating the lamb lightly but entirely.
- Massage the lamb rub seasoning into the meat vigorously, covering both sides and all of the edges. You want every bite to be full of flavor.
- Allow the seasoning rub to set on the meat for at least an hour before grilling, if possible. This will get the flavors infused into the lamb breast.
- To cook this lamb to perfection, you will need to set up a “two-zone grilling” station. Set your charcoal briquets or the propane or gas flame on one side of your grill. Pile your briquets on one side after they are lit and ashed-over or turn only the two left- or right-hand side burners on your 4-burner grill.
- Start cooking your lamb breast on the lower temperature side of your two-zone grilling station, placing it belly side down on the grill. Cook for 20 minutes with the lid closed, then flip the breast over and cook the second side for an additional 20 minutes.
*Remember to refer to the handy temp chart so your lamb is cooked how you like it. - After the initial low-heat cooking time, move the lamb breasts to the high-heat side of your grilling station. Sear for 4-5 minutes per side, until nicely caramelized and charred to your heart's content!
- Transfer your grilled lamb breast to a large plate or cutting board and loosely tent a sheet of aluminum foil over it.
- Allow the meat to rest for 10 minutes before slicing and serving.
Roasted Lamb Breast
After following steps 1-4 from the above instructions use these steps to oven-roast the lamb breast:
- Heat your oven to 325 degrees F (163 degrees C) and place your seasoned lamb into a roasting pan.
- Roast your lamb breast in the oven for 2 ½ to 3 hours or until the lamb temps out for your desired level of doneness, as read by a digital meat thermometer.
- (optional) Flip the lamb over at about the midway point in your cooking time.
💭 Angela's Tips & Recipe Notes
- Rub the lamb rub onto the meat using the two-handed “dry hand/wet hand” method. Apply the dry rub with your dry hand and rub the seasoning into the lamb breast using your second, wet hand. This keeps things neater and easier to manage. Keep adding more seasoning until the lamb breast is fully coated.
- You can also season the lamb as directed, then leave it uncovered to 'dry brine' overnight in the refrigerator for maximum flavor. If you don’t have time to wait, you can grill the lamb once it has been coated. All versions come out great.
- Are you not a fan of the 'gamey' lamb flavor? Add a splash of sesame seed oil to your olive oil when preparing your lamb for seasoning to help cut down the aftertaste (that robust lamb flavor is stored in the fat on the meat, so you can also trim a bit if desired).
🥗 Sides
Serve up your grilled lamb breast with a side of tasty creamed spinach, rich au gratin potatoes, lemon asparagus orzo, or a smoked baked potato.
My favorite veggies to add to the meal are either a simple green salad or honey and herb-roasted carrots or sauteed asparagus and cherry tomatoes.
Plus! I'm seriously loving my jalapeno cheddar scones right now and enjoyed the heck out of them with this lamb ribs dinner!
🥡 Storing & Reheating
You can store leftover lamb breast in the refrigerator in an airtight container or covered with plastic wrap or aluminum foil for up to 3-4 days.
Store cooked lamb in a freezer-safe container or freezer storage bag for up to 2-3 months. Your lamb will be best if used within the first 1-2 months.
The safest way to thaw any frozen cooked lamb is in the refrigerator overnight.
Reheating Lamb Breast
You can serve refrigerated cooked lamb cold, or reheat it before serving. When reheating cooked lamb, it needs to be reheated to an internal temperature of 165 degrees F (74 degrees C).
Wrap your lamb breast with aluminum foil and place it on a baking sheet. Reheat in the oven at 350 degrees F (175 degrees C) for 15 minutes or until the safe internal temperature is reached (as noted above).
❓ FAQ
Generally speaking, you can leave cooked lamb out at room temperature for up to 2 hours. However, if it is hot out (above 90 degrees F/32 degrees C) the lamb should be refrigerated within 1 hour of cooking.
No! It is never safe to half-cook, partial cook, or brown lamb with the intention of finishing it later. This does not kill the bacteria that may be present on the lamb and brings the meat to a temperature that is a breeding ground for bacteria.
You can, however, partially cook meat and then finish with searing at high heat on the stovetop or seared in the oven or on the grill. Immediately, not later.
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📋 Recipe
Lamb Breast (Grilled Ribs)
Ingredients
- 2-3 lbs split lamb breast
- 2 tablespoon olive oil
- 1 lamb rub (see recipe)
Instructions
- Rinse the lamb in cool water then set your lamb breast on a platter, baking sheet, or cutting board and pat them dry with paper towels. Drizzle with olive oil and coat lightly but entirely.
- Rub the lamb rub into the meat using the two-handed 'wet hand/dry hand' method. Apply the dry rub with your dry hand and rub the seasoning into the lamb breast using your second, wet hand. Rub the seasoning into the meat vigorously, covering both sides and all of the edges.
- Let the seasoning set on the meat for at least an hour before grilling, if possible. You can also season the lamb as directed, then leave it uncovered to 'dry brine' overnight in the refrigerator for maximum flavor. *Yes, you can grill the lamb breast directly if you are ready to eat!
- To cook this lamb best, you will need to set up a 'two-zone grilling' station. All this means is that you need your charcoal briquets or the propane or gas flame on one side of your grill. Pile your briquets on one side after they are lit and ashed over, or turn only the two left or right-hand side burners on in a 4-burner grill.
- Start your lamb breast on the lower temperature side of your two-zone grilling station. Place the lamb breast belly side down on the grill. Cook for 20 minutes with the lid closed, then flip and cook the second side for an additional 20 minutes.
- After the initial low-heat cooking time, move the lamb breasts to the high-heat side of your grilling station. Sear for 4-5 minutes per side, until nicely caramelized and charred to your heart's content!
- Transfer your grilled lamb breasts to a plate or cutting board and loosely 'tent' a sheet of aluminum foil over them. Allow to rest for 10 minutes before slicing and serving.
Notes
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Linda Palmer says
I have got my lamb breast seasoned with the rub and dry marinating in my refrigerator at this very moment. I'm sure it will be delicious, but where is the garlic? I've always seasoned my lamb with garlic salt, at the very least. Perhaps I'll make garlic mashed potatoes to go with?
Angela @ BakeItWithLove.com says
We absolutely love garlic, but this time only, it isn't needed 🙂 Definitely make some garlic mashed potatoes to go with instead!