This was an absolute winner!
I’m quite a fan of lamb breast, a very underused and under rated cut of meat.
I think a lot of people are put off by the appearance (there appears to be very little meat) and they don’t know how to cook it.
On this occasion I remembered seeing a recipe where the breast was cooked without being rolled so that it went nice and crispy, so I thought I’d give it a go with a nice spicy coating.
‘Ome Made Spicy Crispy Lamb Breast.
We were not disappointed! I used three lamb breasts which did me, Kit and the four hungry Kids and then there was some leftover for lunches.
It does reheat really well and goes even crispier!
The recipe below is for one lamb breast so double it for two or treble for three… There’s nothing like stating the obvious is there, sorry!
Lamb breast needs to be cooked slow to render the fat down and give you tender meat so this was cooked in two stages the first with the marinated meat cooked in a low oven, wrapped in tinfoil. The oven temperature was then turned up and the lamb finished off uncovered.
Before you cook the lamb breast you need to remove the thin bit of film that covers the inside of the ribs as it tends to be a bit tough. If your not confident about doing this ask the butcher to do it.
Talking of ribs the breast can be cooked with or without them.
Our Kids love the ribs when they are removed after the meat is cooked!
As far as flavourings you could use any mixture you like. I stuck with cumin, which goes fabulously with lamb, chilli and garlic as the main focus.
Spicy Crispy Lamb Breast
1 Lamb breast
splash of lemon juice
2 cloves of garlic crushed
2 teaspoon ground cumin
1 teaspoon chilli powder
1/2 teaspoon salt
lots of ground black pepper
A little oil of your choosing
Prepare the lamb breast removing the film and any big lumps of fat. lightly score the meat (SEVERRRN!… Sorry!) and any fat to help the marinade penetrate the lamb. Splash a little lemon juice over the lamb and rub in. Put the crushed garlic, spices and seasoning in a bowl and add enough oil to make a paste. Cover the Lamb Breast with the paste and give it a good rub in. leave to marinate in the fridge for up to 24 hours if you have the time, however the meat can be cooked straight away and still taste good! When ready to cook wrap the lamb breast in a couple pieces of tin foil and place in a roasting dish. Place in a preheated oven at 145°C/125°C Fan for around 3 hours.
After this time the meat should be cooked and tender and the soft fat will have rendered down giving incredibly moist, tasty lamb.
Turn your oven up to 200°C/180°C Fan.
Remove the lamb from the tin foil and place on a wire rack (if possible, will be fine if not) in a roasting pan.
Once the oven has come up to temperature put the meat back in. After 15 minutes turn the meat over and leave for another 10 – 15 minutes or until you have a nice crispy finish to your lamb.
We served the crispy strips of lamb breast with some mashed potato and garlicky sautéed cabbage… Winner!