Herbs and Roots with Split Lamb Breast
Succulent split lamb breast is infused with fresh herbs and roasted with colorful carrots, onions, and potatoes, creating a heartwarming dish. This rustic recipe showcases tender meat braised to perfection with fragrant herbs, delivering rich flavors sure to please at any gathering. Serve it up for a cozy family dinner with leftovers that will warm you up the next day!
ingredients
- 2 lbs split lamb breast
- 2 cups carrots, cut into chunks
- 2 cups potatoes, diced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 2 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a large roasting pan, drizzle olive oil and season the split lamb breast with salt, pepper, thyme, and rosemary.
- 3.
Nestle the sliced onions, garlic, carrots, and potatoes around the lamb, ensuring even distribution.
- 4.
Pour the vegetable broth over the vegetables and lamb, covering the dish with foil.
- 5.
Roast in the oven for 2 hours, then remove the foil and cook for an additional 30 minutes until the lamb is golden brown.
- 6.
Check for tenderness; the meat should pull away easily.
- 7.
Remove from the oven and let it rest for 10 minutes before slicing.
- 8.
Serve garnished with fresh parsley, ensuring each plate gets an assortment of vegetables and rich broth.
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