The chill of winter calls for a sizzling roast fresh from the oven, bringing warmth and comfort to the table. This roasted lamb breast with herb oil & Cherry Jalapeño Chutney is a perfect choice. You can swap lamb breast for lamb ribs, but knowing the difference helps. Both cuts come from the chest near the belly, but lamb breast includes the whole breast with some ribs attached, while lamb ribs are just the rib section. Roasted lamb breast with herb oil & Cherry Jalapeño Chutney is budget-friendly without compromising on rich, full flavor. Plus, roasted lamb breast is easy to prepare, with most of the cooking time being hands-off—ideal for cozy winter meals and Sunday dinners.
We started by adapting this simple roasted lamb breast recipe from I’m Hungry for That. We cheated and used a spice grinder instead of the mortar and pestle. But it was replacing the finishing sauce in the recipe with herb oil and our Cherry Jalapeno Chutney that made it off the charts delicious. That’s what I love about our chutneys, how simple it is to take a recipe you already know and make it even better.
We always keep herb oil handy in the freezer. It’s our go-to way to preserve almost any herb at its freshest. You can find our recipe for herb oil here. For our veg we halved a zucchini and griddled it up on a pan with olive oil, kosher salt and pepper. Then drizzled that little gem with some herb oil as well. Happy eating friends!
WHAT
- 3 to 3 1/2 lb lamb breast with rib
- 1 tsp dried chili flakes
- 1 tsp ground cumin
- 1/2 tsp sumac
- 3 juniper berries
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp brown sugar
- 3 tsp minced fresh garlic
- 2 TBSP apple cider vinegar
- 5 TBSP extra virgin olive oil
- Herb oil to finish. Find our recipe here.
- Cherry Jalapeno Chutney
HOW
- Measure dry spices and brown sugar (not fresh garlic) into a spice grinder (or mortar and pestle) and blitz until well ground. Transfer to a small bowl and whisk in garlic, oil and vinegar to make a slurry.
- Pat all sides of your lamb breast dry with a paper towel. Massage slurry over the lamb breast making sure to cover all sides. Cover with plastic wrap and marinate in the fridge for 2 hours.
- Preheat oven to 325°F. Line a baking sheet with parchment. Remove the plastic and place the lamb, fatty side up on the baking sheet. Cover with aluminum foil and roast for 2 hours.
- Carefully remove the foil. Increase oven temperature to 425°F and continue roasting, uncovered, for 10-15 more minutes. Your lamb breast should be golden browned with a crispy crust and an internal temperature of 140° to 145°F.
- Remove from oven and allow to rest for 10 to 15 minutes. Drizzle with herb oil and serve with Cherry Jalapeno Chutney.
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