Roasted Lamb Breast Plate

Roasted Lamb Breast Plate

Herb Olive Oil Rub:
2 tbs olive oil
1 tsp oregano
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
1 tsp coriander
1 tsp cumin
1 tsp cinnamon
1 tsp paprika
1 tsp smoked paprika
1 tsp ground black pepper
2 tsp sea salt
4 pounds lamb breast plate cut in two pieces

Lamb breast plate is an inexpensive cut of the lamb which is fatty and should be cooked low and slow. Rinse and pat dry the lamb pieces. Mix all the herbs and then add the olive oil and whisk. Pour then brush half of oil herb mixture on bone side, then turn over and pour other half of herb oil mixture on the fat side and brush in the herb oil mixture. Place seasoned lamb in a large baking dish fat side up and sealed well with aluminum foil in preheated 300 F oven. Bake for about 2 hours. Internal temperature of lamb should be 135 F. When pierced with a fork lamb should be tender. 

Parsley Vinegar Sauce:
1/2 cup fresh flat leaf parsley chopped fine
1/3 cup white wine vinegar
1 lemon juiced
2 minced garlic cloves
1 tsp honey
1/2 tsp red pepper flakes
pinch of salt

Set aside lamb to rest and turn oven up to 450 F. Cut each lamb section into two or three portions and place on aluminum foil covered baking sheet. Brown meat for 20 minutes then broil on high for about 8 minutes till meat is golden brown. My lamb was already cooked enough so I omitted this part.

Place lamb portion on bed of cooked brown rice drizzled with parsley vinegar sauce. The sauce helps cut the fattiness of the meat. Gary raved about this dish. Next time I will cut the ribs individually to serve since they are hard to maneuver on the plate. Enjoy !