Rustic Herb-Crusted Split Lamb Breast
Savor the rich flavors of a rustic herb-crusted split lamb breast, slow-cooked to perfection. This mouthwatering dish combines tender lamb with aromatic herbs, garlic, and a hint of lemon, creating a hearty meal that's perfect for gatherings or cozy family dinners. Serve it with roasted vegetables and crusty bread for a fulfilling feast.
ingredients
- 2 pounds split lamb breast, bone-in
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 lemon, zested and juiced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup vegetable broth
- 1 tablespoon Dijon mustard
steps
- 1.
Preheat your oven to 325°F (163°C).
- 2.
In a bowl, mix olive oil, garlic, rosemary, thyme, parsley, lemon zest, lemon juice, Dijon mustard, salt, and pepper to create a marinade.
- 3.
Rub the marinade generously all over the split lamb breast, making sure to get it into any crevices.
- 4.
Place the lamb breast in a roasting pan, bone side down, and pour the vegetable broth around it to retain moisture.
- 5.
Cover the roasting pan tightly with aluminum foil, preventing moisture loss, and place it in the preheated oven.
- 6.
Roast for 2 to 2.5 hours, or until the lamb is tender and the meat pulls away easily from the bone.
- 7.
Remove the foil for the last 30 minutes of cooking to achieve a crispy, golden exterior.
- 8.
Let the lamb rest for 10 minutes before slicing and serving.
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