One day we discovered lamb breast at a grocery store, and life was never the same again. I must admit that I love fatty, bone-in cuts of meat! The lamb breast cut is just that. Joel tried roasting it several different ways, with and without marinading the meat first, and finally perfected an easy and delicious roasted lamb breast recipe for you to enjoy. This recipe has only 4 ingredients, so it’s quick to throw together. The longest part is roasting.
In my pre-low-carb-high-fat days, I craved fatty cuts of meat — beef shanks, pork ribs, chicken thighs, beef short ribs, chicken wings, — you name it, but we didn’t eat them very often. We were fat-phobic because the low-fat trend was alive and well, and it still is, but not in our household!
I would painfully cut off and leave the yummy, fatty parts of the meat on my plate. I really wanted to eat them — my body was craving them — and sometimes I did, feeling guilty as hell afterwards. Joel was admittedly more fat-phobic than me because he’s an all-American boy. In the Soviet Union, we preferred fattier cuts of meat like dark chicken and pork belly, and we never threw away chicken skin.
In fact, I once heard an Armenian man from the former Soviet Union complain that American lamb was too lean. He would literally add pork fat onto the skewers when grilling lamb kabobs, so that the fat would drip on the coals and add more smokiness to the meat. Those were amazingly delicious kabobs!
If you’re following a Keto or Low Carb High Fat (LCHF) lifestyle, then you’re not afraid of fat, so the lamb breast is right up your alley. Fattier cuts of meat also tend to be less expensive. In any case, this roasted lamb breast recipe is sugar-free, dairy-free, lectin-free, low-carb, and Paleo. Don’t be afraid of fat and add some deliciousness into your diet!
2.5-3.5 pounds lamb breast, cut into 4 pieces
1 teaspoon garlic powder
2 teaspoons dried thyme
1/4 teaspoon salt (I use Himalayan pink salt for its mineral content)
Chimichurri sauce for serving (optional)
- Pre-heat the oven to 315° F.
- Cover all sides of the lamb breast pieces with salt, garlic powder, and dried thyme.
- Transfer the lamb to a roasting pan, fat side up, and cover the roasting pan with aluminum foil. Bake for about 2 hours.
- Cover a cooking sheet with aluminum foil. Remove the lamb from the roasting pan and place onto the cooking sheet.
- Turn up the oven to 450° F.
- Bake the lamb breast pieces, fat side up, for another 20 minutes, or until the meat gets browned and crispy on top.
The reason for removing the lamb breast pieces from the roasting pan and placing them onto a cooking sheet is because there will be lots of melted fat in the roasting pan. When you increase the oven’s temperature to 450° F, you don’t want the roasting pan to catch on fire 🙂
Try this roasted lamb breast recipe with dried rosemary instead of thyme.
Looking for easy roasting recipes? Try my Prime Rib Roast recipe. It has only 2 ingredients!