Lamb Breast Plate Recipe
Discover my easy-to-follow lamb breast plate recipe that transforms this budget-friendly cut into a tender, flavorful dish perfect for family dinners or special occasions
Equipment
- Roasting pan
- Parchment Paper
- Aluminum Foil
- Mixing Bowls
- Knife and Cutting Board
- Measuring Spoons
Ingredients
- 1 lamb breast plate approximately 2–3 pounds
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon fresh rosemary chopped 
- 1 tablespoon fresh thyme chopped 
- 1 teaspoon salt 
- ½ teaspoon black pepper
- ½ cup kalamata olives pitted and chopped 
- 2 tablespoons lemon juice
- 1 teaspoon red pepper flakes optional
Instructions
Prepare the Lamb:
- Preheat your oven to 300°F (150°C). 
- Pat the lamb breast dry with paper towels. 
- Trim any excess fat and remove the thin membrane on the underside of the ribs. 
Season the Lamb:
- Rub the lamb with olive oil, ensuring it’s evenly coated.
- In a small bowl, combine minced garlic, rosemary, thyme, salt, and black pepper.
- Massage this herb mixture onto both sides of the lamb.
Roast the Lamb:
- Place the seasoned lamb breast on a roasting pan, meat side up.
- Cover with parchment paper and then tightly with aluminum foil.
- Roast in the preheated oven for 2 hours.
Prepare the Olive Mixture:
- While the lamb is roasting, mix the chopped kalamata olives, lemon juice, and red pepper flakes in a bowl.
Apply the Olive Mixture:
- After 2 hours, remove the lamb from the oven and increase the temperature to 425°F (220°C).
- Uncover the lamb and spread the olive mixture over the top.
Finish Roasting:
- Return the lamb to the oven and roast uncovered for an additional 15–20 minutes, or until the top develops a crispy crust.
Rest and Serve:
- Remove the lamb from the oven and let it rest for 10 minutes. 
- Slice between the ribs and serve warm. 
Notes
Nutrition Facts (per serving):
- Calories: 450 kcal
- Protein: 35g
- Fat: 33g
- Saturated Fat: 14g
- Cholesterol: 110mg
- Sodium: 600mg
- Carbohydrates: 2g
- Fiber: 0.5g
- Sugar: 0g