Roasted Lamb Breast

Ingredients and Weight:

• 4 lb bone-in lamb breast, frenched
• 2 tbsp olive oil
• 1 tbsp dried oregano
• 1 tbsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 garlic clove, minced
• 1 lemon, zested and juiced

Preparation Time:

15 minutes

Cooking Time:

1 hour 45 minutes - 2 hours

Difficulty Level:

2

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Season the lamb breast with oregano, rosemary, salt, pepper, garlic, and half of the lemon zest.
3. Rub the lamb with olive oil and place it in a roasting pan.
4. Roast for 1 hour at 425°F (220°C), then reduce heat to 325°F (165°C) and roast for an additional 45 minutes to 1 hour, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. Remove the lamb from the oven and let it rest for 15 minutes before slicing and serving.
6. Drizzle the remaining lemon zest and juice over the lamb before serving.

Nutritional Information:

• Serving size: 8 oz
• Calories: 500
• Fat: 25 g
• Protein: 60 g
• Carbohydrate: 15 g

Dish Characteristics:

• Succulent and tender lamb
• Herbaceous and aromatic with oregano and rosemary
• Zesty and refreshing with lemon
• Impressive presentation with frenched bone

User Comments:

• "This lamb breast was absolutely delicious. It was so tender and juicy, and the herbs and lemon gave it a wonderful flavor."
• "I was very impressed with how easy this dish was to make. It came out perfectly the first time I tried it."
• "This would be a great dish for a special occasion. It's sure to wow your guests."

Special Precautions and Tips:

• Use a sharp knife to french the lamb breast. This will help the meat cook more evenly.
• Do not overcook the lamb. It should be medium-rare to medium for the best flavor and texture.
• Let the lamb rest before slicing. This will help the juices redistribute throughout the meat.