Roasted Lamb Breast (Bone in) & Veges

Made another Lamb Breast (bone in) this time I decided to roast it to see if I could get a crust on it. I also cut up some vegetables to roast as well. As you can see I drizzled gravy over the meat and vegetables. The meat was tender with a nice crust and the vegetables weren't bad either.

Make a rub for the whole bone in lamb breasts (both sides). Rub consists of two tbs of paprika, ground coriander, cumin, cinnamon, onion powder and a tsp of chili powder, salt, and pepper. Blend rub with 2 tbs olive oil and massage the lamb breast on both sides with the rub mixture. Refrigerate and let rub marinate the lamb breasts for at least four hours. Remove from fridge and let lamb breasts come to room temperature. Disregard the lemons I had some sliced from a previous recipe so decided to put those in. Preheat oven to 300 F.  Coat a baking dish with olive oil, add one cup of water, and place lamb breasts in pan. Water is to prevent the drippings from burning and to keep the lamb moist. Cover baking dish with aluminum foils and place in the oven. Expect to roast lamb for at least 2.5 hours. Remove aluminum foil from pan the last half hour of roasting to brown the lamb and turn up the heat to 400 F. Notice I did get a nice crust on the ribs.

Meanwhile cut up one onion, two potatoes, two carrots into bite sized pieces. Drizzle with olive oil and same spices as rub and set aside. Place vegetables on a aluminum foil covered rimmed baking sheet and set aside. Plan on placing vegetables in the oven the last hour of baking the lamb.

The vegetables were tasty and slightly crunchy as well. 

I made a gravy with the drippings. The color of the gravy is golden due to the spices I used in the rub. There was a lot of fat to skim off. I was wishing I had one of those fat separators contraptions. I thickened the gravy with two heaping teaspoons of corn starch with water added to make a slurry. Cook the gravy on medium heat till thickened. The lamb was very tender and moist. I'm not sure making this meal is worth it due to all the fat content. I guess every once in a while won't hurt. Plan on being close by to monitor the lamb while it is cooking, checking it every hour or so. Enjoy!