This roasted lamb breast turns out tender and flavorful with just a little olive oil and a DIY homemade lamb rub. The lamb will be crispy on the outside but fall off-the-bone tender inside. If you're craving a gourmet lamb dinner, this recipe is a great choice because there is very little prep time, and the oven does all the work.
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.
2-3 lbs split lamb breast
Drizzle with 2 tablespoons olive oil, coating the lamb lightly but entirely.
2 tablespoon olive oil, 6 ½ tablespoon lamb rub
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 roasting, if possible. This will get the flavors infused into the lamb breast.
Heat your oven to 325°F (163°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.
Transfer the lamb breast to a cutting board or serving tray and loosely tent foil over the top. Let it rest for 10-15 minutes before slicing and serving.
Notes
I like to use a two-handed 'dry hand/wet hand' method to season the lamb. With your dry hand, sprinkle the lamb rub over the lamb breast. With your wet hand, spread the seasoning evenly all over the meat until fully coated.
Alternatively, you can 'dry brine' your lamb by seasoning it and placing it uncovered in the fridge overnight. I think this provides maximum flavor, though it still turns out delicious if time doesn't allow it.
Adding a small splash of sesame oil to the olive oil when preparing your lamb breast will help cut down on the gamey flavor of the lamb. (The robust, earthy flavor of lamb comes from the fat of the meat. If desired, you can trim off some of the fat to help with this.)
To store: Tightly wrap the lamb in foil or place it in an airtight container and refrigerate for up to 4 days. To freeze your lamb, wrap it tightly in foil or plastic wrap and place it in a heavy-duty freezer bag or airtight container. Enjoy within 3 months and thaw in the fridge overnight before reheating.
To reheat: You can enjoy your lamb cold straight out of the fridge or reheat it in the oven at 350°F (175°C) for 15 minutes or until it reaches an internal temperature of 165°F (74°C).