This roasted lamb breast turns out amazingly tender and flavorful with just a little olive oil and a simple homemade lamb rub! The meat practically falls right off the bone! If you're craving a gourmet lamb dinner, this recipe is a great choice because there is very little prep time and the oven does all the work!
Easy Roasted Lamb Breast Recipe
This oven-roasted lamb is delectably tender and so easy to prepare that you'll want lamb for dinner every week! It's a fool-proof recipe that turns out incredible every time.
Not to mention, this lamb recipe is high in protein and low-carb (keto), plus the seasoning is sugar-free! For a hearty and flavorful dinner that you can feel great about serving your family, roasted lamb is the way to go.
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If you are new to cooking lamb, be sure to take a look at my Ultimate Guide To Cooking Lamb for tips, tricks, and more information!
If you love grilling, be sure to check out my grilled lamb breast too!
? Ingredients For Making Roasted Lamb Breast
You only need 3 simple ingredients to prepare this roasted lamb! Lamb is a rich and flavorful meat on its own and needs very little to turn out tender and delicious.
- Split Lamb Breast - A 2-3 pound split lamb breast.
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Lamb Rub - 6 ? tablespoons of lamb rub or 1 batch of my recipe.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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?? LAMB COOKING TEMPERATURES
Below I have included a chart on the desired levels of doneness for lamb and their corresponding internal temperatures. You can also take a look at my page on cooked lamb temperatures for more information. Per the USDA minimum internal temperature for lamb is 145°F (63°C), just keep in mind that the lamb will continue to cook another 5°F while resting.
| Doneness | Temperature Fahrenheit | Temperature Celsius |
| Rare | 140°F | 60°C |
| Medium Rare | 145°F | 63°C |
| Medium | 160°F | 71°C |
| Medium Well-Done | 165°F | 74°C |
| Well-Done | 170°F | 77°C |
? How To Roast Lamb Breast
This recipe is super simple because your oven does all the work! You are going to need a cutting board, a meat thermometer, and a roasting pan.
A 2-3 pound lamb breast should serve about 6 people.
Roasted Lamb Breast
- Rinse the lamb. Rinse the split lamb breast (2-3 pounds) in cool water under the faucet then set it on a platter, baking sheet, or cutting board and gently pat dry with paper towels.
- Coat with olive oil. Drizzle with 2 tablespoons olive oil, coating the lamb lightly but entirely.
- Season. Massage 1 batch of my lamb rub (6 ? tablespoons) into the meat vigorously, covering both sides and all of the edges. You want every bite to be full of flavor.
- Let the rub set. Allow the seasoning rub to set on the meat for at least an hour before grilling, if possible. This will get the flavors infused into the lamb breast.
After following steps 1-4 from the above instructions use these steps to oven-roast the lamb breast:
- Preheat. Heat your oven to 325°F (163°C) and place your seasoned lamb into a roasting pan.
- Roast the lamb. Roast your lamb breast in the oven for 2 ? to 3 hours or until the lamb temps out for your desired level of doneness, as read by a digital meat thermometer.
- Flip (optional). Flip the lamb over at about the midway point in your cooking time.
- Rest. Transfer the lamb breast to a cutting board or serving tray and loosely tent foil over the top. Let it rest for 10 minutes before slicing and serving.
I love serving this roasted lamb breast with some simple vermicelli rice and a roasted vegetable medley. For more ideas, I have an entire page dedicated to what to serve with lamb. Enjoy!
? Angela's Tips & Recipe Notes
- I like to use a two-handed 'dry hand/wet hand' method to season the lamb. With your dry hand, sprinkle the lamb rub over the lamb breast. With your wet hand, spread the seasoning evenly all over the meat until fully coated.
- Alternatively, you can 'dry brine' your lamb by seasoning it and placing it uncovered in the fridge overnight. I think this provides maximum flavor, though it still turns out delicious if time doesn't allow it.
- Adding a small splash of sesame oil to the olive oil when preparing your lamb breast will help cut down on the gamey flavor of the lamb. (The robust, earthy flavor of lamb comes from the fat of the meat. If desired, you can trim off some of the fat to help with this.)
? Storing & Reheating
Tightly wrap the lamb in foil or place it in an airtight container and refrigerate for up to 4 days.
To freeze your lamb, wrap it tightly in foil or plastic wrap and place it in a heavy-duty freezer bag or airtight container. Enjoy within 3 months and thaw in the fridge overnight before reheating.
Be sure to check out all of my leftover lamb recipes for using up any leftovers!
Reheating Lamb Breast
You can enjoy your lamb cold straight out of the fridge or reheat it in the oven at 350°F (175°C) for 15 minutes or until it reaches an internal temperature of 165°F (74°C).
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? FAQ
There's no need to cover the lamb breast before you roast it. Place it in the roasting pan fat-side-up and the fat will render and run over the meat, keeping it from drying out.
Lamb has a rich and earthy flavor that can tend to lean towards 'gamey'. Many people enjoy the natural flavor of lamb, however, you can always add a splash of sesame oil to the olive oil during preparation to cut down on the gamey flavor.
Though the USDA recommends the internal temperature of lamb reach 145°F?(63°C) or medium-rare. However, like with beef, so long as the surface of the meat is heated enough to kill any harmful bacteria it is typically safe to enjoy rare to medium-rare.
? More Lamb Recipes
- Instant Pot Leg of Lamb - This tender and juicy leg of lamb is so easy to make in your Instant Pot!
- Irish Lamb Stew - A hearty stew loaded with buttery lamb meat and tender root vegetables.
- Smoked Leg of Lamb - The smokey flavor penetrates deep into the meat which makes an irresistible lamb dinner!
- Grilled Lamb Steaks - Fire up the grill because these juicy lamb steaks are so easy to make!
- Leftover Lamb Curry - Turn your leftovers into a warm and hearty lamb curry made with simple ingredients!
- Pan-Seared Lamb Chops - These quick and easy seared lamb chops are great for dinner any day of the week!
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? Recipe
Roasted Lamb Breast
Ingredients
- 2-3 lbs split lamb breast
- 2 tablespoon olive oil
- 6 ? tablespoon lamb rub (see recipe)
Instructions
- Rinse the split lamb breast (2-3 pounds) in cool water under the faucet then set it on a platter, baking sheet, or cutting board and gently pat dry with paper towels.2-3 lbs split lamb breast
- Drizzle with 2 tablespoons olive oil, coating the lamb lightly but entirely.2 tablespoon olive oil, 6 ? tablespoon lamb rub
- Massage the lamb rub seasoning into the meat vigorously, covering both sides and all of the edges. You want every bite to be full of flavor.
- Allow the seasoning rub to set on the meat for at least an hour before roasting, if possible. This will get the flavors infused into the lamb breast.
- Heat your oven to 325°F (163°C) and place your seasoned lamb into a roasting pan.
- Roast your lamb breast in the oven for 2 ? to 3 hours or until the lamb temps out for your desired level of doneness, as read by a digital meat thermometer.
- (optional) Flip the lamb over at about the midway point in your cooking.
- Transfer the lamb breast to a cutting board or serving tray and loosely tent foil over the top. Let it rest for 10-15 minutes before slicing and serving.
Equipment You May Need
Notes
- I like to use a two-handed 'dry hand/wet hand' method to season the lamb. With your dry hand, sprinkle the lamb rub over the lamb breast. With your wet hand, spread the seasoning evenly all over the meat until fully coated.
- Alternatively, you can 'dry brine' your lamb by seasoning it and placing it uncovered in the fridge overnight. I think this provides maximum flavor, though it still turns out delicious if time doesn't allow it.
- Adding a small splash of sesame oil to the olive oil when preparing your lamb breast will help cut down on the gamey flavor of the lamb. (The robust, earthy flavor of lamb comes from the fat of the meat. If desired, you can trim off some of the fat to help with this.)
- To store: Tightly wrap the lamb in foil or place it in an airtight container and refrigerate for up to 4 days. To freeze your lamb, wrap it tightly in foil or plastic wrap and place it in a heavy-duty freezer bag or airtight container. Enjoy within 3 months and thaw in the fridge overnight before reheating.
- To reheat: You can enjoy your lamb cold straight out of the fridge or reheat it in the oven at 350°F?(175°C) for 15 minutes or until it reaches an internal temperature of 165°F?(74°C).
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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