So Bloody Delicious Roasted Lamb BreastMarinated BBQ Lamb Breast – Your New Christmas Day Roast Lamb!

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  • So Bloody Delicious Roasted Lamb Breast

So Bloody Delicious Roasted Lamb Breast – we named this recipe as such because it is really just soo bloody delicious!!

Lamb’s breast is not a cut we often find in Aussie butchers.

But the flavour and texture is fantastic! I am totally addicted! It’s fatty and rich and full of flavour.

I came across the cut when I was researching lamb cuts. We have friends who raise high welfare lambs in Foster Victoria and because we buy a whole lamb at a time they said we could choose the cuts we wanted.

So off I went to good ol’ Google and my bookshelf.

Source: www.thespruceeats.com

It has a little skin and a whole heap of bones, see pic below!

I cheated a little and cooked it in an oven bag first after I rubbed it down in olive oil, salt, pepper, garlic and added a few rosemary sprigs

I could smell it cooking all afternoon and it was driving me to distraction.

Trust me, give this cut a go and you will not be sorry! 10/10 would recommend that you cook this up for the holidays.

So Bloody Delicious Roasted Lamb Breast | Stay At Home Mum

serves
3-4
time needed
prep2 hours and 40 minutes
ingredients
6
difficulty
Medium
rating (click to rate)
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Ingredients

  • 1 Lamb Breast (1.5kg)
  • 6 Garlic crushed
  • 6 Springs Rosemary
  • 1 tsp Salt And Pepper to season
  • 1 Oven Bag, Or 2 If You Plan To Cook Lots.
  • 2 tbsp Olive Oil


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Method

  1. First up, preheat oven to 150°C
  2. Rub that breast down with olive oil, garlic, salt and pepper.
  3. Add flour to the oven bag (as per pack directions) and whack the lamb inside with the Rosemary, some on top and some on the bottom.
  4. Pop in a roasting pan and put in the oven for about 2.5 hours.
  5. Now, remove it from the bag, and either put it back in the roasting pan, pour the bag juices over and turn the heat up to 200°C, place back in the oven and roast for a further 30 mins so the outside goes sticky and dark. Or, throw it on a hot barbeque to caramelised the outside a bit and add that touch of smoke and fire that makes every piece of meat taste top-notch and a little caveman-ish!
  6. Let it rest for about 15 mins and slice that baby up.

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