Lamb Breast Recipe | Just 15 Minutes To Prepare

This lamb breast recipe is elegant, flavorful, and incredibly easy to make. The lamb is marinated with warm spices, slow-roasted until tender, and finished with a zesty mint-lemon sauce that tastes straight out of a five-star restaurant. If you’ve tried my Mediterranean Lamb Bowls, Lamb Vindaloo, or Lamb Lollipops, you already know I have a knack for creating delicious, foolproof lamb recipes that deliver big flavor with minimal effort.

Why I Love This Lamb Breast Recipe

One of the things I love most about this lamb breast recipe is that it's guaranteed to impress your dinner guests, family, or date when you make it!

The lamb is as flavorful as it gets. I mean, you've got succulent meat and a crunchy outer crust that you just can't beat. Plus, it doesn't taste "gamey" at all. In fact, on several occasions, I've had guests who typically don't even like lamb—mostly because of that aforementioned gamey-ness—tell me they love this lamb breast recipe. Yep, it's that good!

Another thing I love about this lamb recipe is that it's super simple and easy to make! In fact, all you need to do is prepare the sauces, marinate the lamb, and then let the oven do the rest.

Sounds pretty simple, right?! Well, that's because it is. Honestly, 15 minutes is all it takes to prepare, and then everything cooks in just one pan. That means clean-up will be quick and easy, too.

Since the cooking process for the lamb roast is mostly hands-off, you can use the waiting time to whip up some equally elegant side dishes like this asparagus casserole or these twice baked mashed potatoes. Then you'll have a complete meal fit for the holidays or a special dinner occasion. 

INGREDIENTS 

Lamb breast is one of the most fairly priced – not to mention the most underrated – cuts of lamb.

It's usually skipped over because it's a fattier and tougher cut. But when cooked just right, you get incredibly tasty and tender meat that's just as good as an expensive rack of lamb.

Also, what I think is especially great about this recipe is that you only need a few basic pantry staples and a handful of herbs and spices to make it.

So, here's what you'll need to make the lamb breast:

• 3.7 lbs lamb breast with rib 
• 1 teaspoon dried chili flakes
• 1 teaspoon ground cumin
• ½ teaspoon sumac
• A few juniper berries, crushed 
• ½ teaspoon cracked black pepper
• 1 teaspoon brown sugar
• 3 cloves of garlic, minced 
• 2 tablespoon red wine vinegar
• 5 tablespoon olive oil
• sea salt

And for the finishing sauce:

• 1 teaspoon brown sugar
• 2 tablespoon lemon juice
• Mint leaves, finely chopped

As you can see, most of these are common ingredients besides the sumac and juniper berries. With that being said, you should be able to find them in your grocery store's spice aisle or online! Oh, and when you buy your lamb breast, be sure to get it with the bones of the lamb ribs still attached.

SUBSTITUTIONS

If you still can't find some of the spices on this list, you can do a few swaps to achieve similar flavors. Of course, it won't taste exactly the same, but it'll be very close and will still come out fantastic.

The first substitution is to swap the sumac with half the amount of lemon zest or lemon juice. You can also add a little smoked paprika to get the same red color. 

Lastly, to substitute the juniper berries, use a sprig of rosemary or an equal amount of caraway seeds. 

HOW TO COOK LAMB 

Again, this lamb breast recipe yields stunning results, and it is crazy simple to make.

In fact, it can be broken down into just three steps - marinate, bake, and finish.

How easy is that?!

All told, it only takes about 15 minutes of work, and the rest is just waiting for the lamb to marinate and roast. That gives you plenty of time to prepare your sides or kick back and mingle with your dinner guests.

STEP 1: MARINATE

First things first, let's prepare the marinade for our lamb. 

Start by adding the dry marinade ingredients - the chili flakes, cumin, sumac, juniper, black pepper, salt, garlic, and brown sugar - to a mortar and pestle and grind until everything's crushed and well combined. 

Then, pour in your olive oil and vinegar and give it another mix.

If you don't have a mortar and pestle, you can also do this with a food processor. Just toss everything in there and give it a quick pulse to combine.

Once your marinade is ready, massage it into the lamb breast. 

Now, at this point, you can put the lamb in the oven immediately. But I recommend letting it marinate in the refrigerator for 1-2 hours to let those flavors really infuse with the meat.

STEP 2: ROAST

Ok, before cooking your lamb, you'll want to make sure the oven is preheated to 320 degrees Fahrenheit (160°C).

Next, line a baking sheet with parchment paper and place your marinated lamb breast on it. 

Then cover the lamb with aluminum foil to keep it from drying out and let it cook for about 2 hours.

During the last 10-15 minutes, remove the foil and turn the oven temperature to 428 Fahrenheit (220°C) -  this will allow the lamb to develop a crisp, golden-brown outer crust.

STEP 3: FINISHING SAUCE

Now, when your lamb is in the oven, you can start the sauce to go on top and finish it off. 

First, combine your lemon juice, brown sugar, and chopped mint leaves in a small bowl.

Then, once the lamb breast is fully cooked and out of the oven, pour the finishing sauce over the top while it's still hot.

Serve with some fresh veggies and one of your favorite sides and enjoy!

EXPERT TIPS for THE BEST LAMB BREAST

• Choose the right cut of lamb. For this recipe, use lamb breast with the rib attached — it has the ideal balance of fat and meat. That fat layer renders down during roasting, keeping the lamb moist while creating a crispy, golden crust. Avoid overly lean cuts — the fat is what gives this roasted lamb breast its flavor and tenderness.
• Score the fat for better flavor and texture. Before marinating, use a sharp knife to lightly score the fatty side of the lamb in a crisscross pattern. This helps the spices and marinade penetrate deeper, allows the fat to render evenly, and gives you that beautifully caramelized finish.
• Let it marinate for maximum flavor. Although marinating for 1–2 hours is great, overnight marination delivers the best results. The combination of vinegar, olive oil, and spices tenderizes the meat and infuses it with smoky, aromatic flavor. Feel free to prepare the lamb the night before you plan to serve it — it makes for a convenient holiday meal. For a quick version, even 30 minutes at room temperature makes a difference.
• Slow-roast for tender, fall-apart lamb meat. The secret to perfectly cooked slow roasted lamb breast is time and temperature. Roasting low and slow at 320°F (160°C) for 2 hours breaks down the connective tissue and melts the fat, resulting in juicy, tender meat. Cover the lamb tightly with foil during this stage to trap steam and keep the meat moist.
• Finish at high heat for crispiness. For that restaurant-style crust, remove the foil in the last 10–15 minutes and raise the temperature to 428°F (220°C). This step crisps up the outer layer while keeping the inside succulent — it’s the difference between good and unforgettable lamb.
• Don’t skip the rest time. After roasting, let the lamb rest for at least 10–15 minutes before slicing. Resting allows the juices to redistribute, keeping the meat tender instead of drying out when cut. Cover loosely with foil during this time to retain heat.
• Adjust the seasoning for balance. Once cooked, taste a small piece of lamb before serving. The spices should be smoky and earthy, balanced by the bright, minty sauce. If it feels too rich, a squeeze of lemon or a pinch of sea salt brings the flavors back into balance.
• Make the mint sauce fresh. The mint-lemon sauce is the perfect finishing touch — it cuts through the richness of the meat and adds a fresh, citrusy lift. Always prepare it just before serving so the mint stays vibrant and the flavors stay bright. If you like bolder acidity, double the lemon juice for a sharper contrast.
• Save the pan drippings for extra flavor. Don’t discard those flavorful juices that collect in the pan! Skim off excess fat, then whisk the drippings into your mint sauce or drizzle them over the lamb for even more depth. It’s a simple trick that makes the dish taste like it came out of a professional kitchen.

HOW TO STORE LAMB BREAST

So, this lamb breast recipe will make about 8 servings—the perfect amount for a big dinner or for leftovers in the coming days. 

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Or, if you want to keep them for longer, store them in an airtight container in the freezer for up to 2 months.

HOW TO REHEAT LAMB BREAST

To warm the lamb breast back up, place it on a baking sheet and cover it with foil. Then transfer it to an oven preheated to 325°F (160°C) and bake for 15-20 minutes or until warm.

LAMB BREAST FAQS

What is lamb breast?

Lamb breast is a flavorful, budget-friendly cut of meat that comes from the lower part of the lamb’s ribs. It’s well-marbled with fat, which makes it ideal for slow roasting — the fat renders down during cooking, keeping the meat juicy and giving it a rich, savory flavor. While it’s tougher than cuts like lamb chops or leg of lamb, when cooked low and slow, it becomes tender, succulent, and incredibly satisfying.

Is lamb breast the same as lamb ribs?

They’re very similar! Lamb breast often includes the rib bones, or can be purchased boneless. If you buy lamb breast with ribs attached, it’s sometimes labeled as lamb ribs or rib breast. Both are great for roasting or grilling, and both benefit from long, slow cooking that allows the fat to melt and flavor the meat.

Is lamb breast tough?

It can be if it’s not cooked properly. Because lamb breast has connective tissue and fat, it needs slow roasting at a low temperature to break down the fibers. Cooking it for about 2 hours at 320°F (160°C) makes the meat tender and fall-apart soft while crisping up the edges for that perfect balance of texture.

How do you cook lamb breast so it’s tender?

The best way to cook lamb breast is to slow roast it. Start by marinating it in olive oil, vinegar, garlic, and spices for at least an hour (overnight if possible) to infuse flavor and help tenderize the meat. Roast covered with foil at a low temperature to keep it moist, then finish uncovered at a higher heat to develop that irresistible golden-brown crust. This two-step cooking method guarantees both tenderness and crispiness.

Can I make roasted lamb breast ahead of time?

Yes! You can slow roast the lamb breast up to a day in advance. Once it’s cooked, let it cool, cover it tightly, and refrigerate. When you’re ready to serve, reheat it in a 350°F (175°C) oven for about 20 minutes or until warmed through. For best results, brush a little of the pan juices or olive oil over the lamb before reheating to keep it juicy.

What’s the best temperature to cook lamb breast?

The ideal temperature for slow roasted lamb breast is 320°F (160°C) for about 2 hours, covered with foil. This allows the fat to render slowly and the connective tissue to break down, creating tender meat. Then raise the temperature to 428°F (220°C) for the last 10–15 minutes to crisp the exterior.

What should I serve with lamb breast?

Roasted lamb breast pairs best with both fresh and hearty sides. Try serving it with mint sauce or chimichurri, roasted potatoes, couscous, grilled vegetables, roasted veggies like broccoli or brussel sprouts, flatbread, or a fresh salad with lemon vinaigrette. The rich flavor of the lamb pairs best with something acidic or herby to balance the fat.

Can I grill or smoke lamb breast instead of roasting it?

Absolutely! Lamb breast holds up beautifully to grilling and smoking because of its high fat content. For grilling, par-cook it first in the oven until tender, then finish it on a hot grill for 5–10 minutes per side to get a smoky crust. For smoking, maintain a low temperature (around 250°F/120°C) and cook for several hours until the fat renders and the meat is tender.

Can I use different seasonings or marinades?

Yes — this cut of lamb is incredibly versatile. The Mediterranean-style marinade in this recipe combines cumin, garlic, and sumac for an earthy flavor, but you can also use Middle Eastern spices (like ras el hanout), Indian blends (like garam masala), or smoky barbecue rubs for different flavor profiles. Lamb breast absorbs marinades really well, so feel free to experiment!

What’s the difference between slow roasted lamb breast and lamb shoulder?

Both are flavorful, fatty cuts perfect for slow cooking, but lamb breast has a higher fat ratio and slightly chewier texture, while lamb shoulder is leaner with more meat. Lamb shoulder is better for shredding, while slow roasted lamb breast is ideal for slicing and serving with crispy edges and rendered fat.

WRAPPING IT ALL UP

This lamb breast recipe is one of my favorite dinner recipes for special occasions—like big family gatherings. 

It is so simple and easy to make, but as I mentioned before, it comes out looking like it's from a five-star restaurant. I have no doubt it will have your family and friends raving about it for days—that's what always happens when I make it, anyway.

Don't just take my word for it—make this recipe for your friends and family and see what they think. And, when you do, be sure to let me know in the comments how it turned out.

MORE DINNER RECIPES TO TRY

If you liked this recipe and want some more dinner recipes that everyone is sure to love, try making one of these next:

• Braised beef shank
• Pan seared lamb chops
• Chicken Gizzards
• Turkey Tenderloin
• Cube Steak
• Lamb burger
• Lamb shoulder chops