Braised Lamb Breast

A white plate containing three slices of braised lamb breast, one covered in gravy.

Braising is an excellent way to turn an inexpensive and often underrated rolled Lamb Breast into a melt-in-your-mouth masterpiece. The lamb cooks in a flavourful broth, which slowly transforms it into an incredibly juicy and succulent meaty main dish.

Raise you hand if you’re a lamb fan! Once you have tried this lamb recipe, why not go all in with a Greek style Boneless Leg of Lamb? Everyone says the lemon juice cuts through the richness of the lamb and gets those taste buds singing. It’s one of those Spring time recipes that goes so well with seasonal vegetables like roasted Asparagus or tender Air Fryer Green Beans in Pesto.

A white plate containing three slices of braised lamb breast, one covered in gravy.

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Braised Lamb Breast

If you love lamb but can’t justify the price of a premium cut, why not try an inexpensive off cut like lamb breast? This fork-tender Braised Lamb Breast recipe will deliver a big sense of occasion without the hefty price tag.

We’re all feeling the pinch in our pocketbooks but that doesn’t mean we can’t eat delicious food. The easiest way to save money is to shop for less popular cuts of meat. Often seen as ‘less desirable’, these economical cuts of meat are like diamonds in the rough.

A white plate containing three slices of braised lamb breast, one covered in gravy.

And here’s why. Budget cuts often contain a lot of fat or connective tissue which require more cooking time to break down. However, once they finish cooking, you’ll find a world of flavour awaits! If you’re willing to put in some time and a little bit of effort, this easy rolled lamb breast recipe is for you.

‘Easy’ is the operative word here… this ‘hands off’ recipe involves very little prep time with your oven doing most of the work. When it comes to serving the cooked lamb breast, all you’ll need is a sharp knife to cut it into perfect slices. If the oven has done its job, slicing the roasted lamb should be like cutting butter.

Ingredients required to make a braised rolled lamb breast roast with sauce.

As if the tender juicy lamb wasn’t enough, the remaining liquid and vegetables blend together to make a thick gluten free gravy with a deep meaty flavour.

Ingredients for This Recipe

Here is a short list of all the ingredients you’ll need for this recipe. Most, if not all are readily available at any grocery store. However, you may need to go to a butcher to source the lamb breast depending on where you live.

  • Rolled Lamb Breast
  • Carrots
  • Onion
  • Garlic
  • Beef Broth
  • Lemon
  • Salt
  • Black Pepper
  • Coriander
  • Fresh Thyme
  • Olive Oil
A raw rolled lamb breast roast tied with string and coated in spices.

The lamb rub consists of a simple combination of salt, black pepper, and ground coriander while the fresh thyme and diced fresh lemon deliver flavour during braising. You’ll use olive oil to sauté the vegetables and brown the lamb. The carrots, onion, and garlic cook along with the lamb and are used to thicken the gluten free gravy.

Beef broth usually contains less sodium than beef stock, making it the best choice for braising liquid in this recipe. However, feel free to use a low sodium beef stock or omit the salt in the lamb rub and use regular beef stock.

A raw rolled lamb breast roast tied with string and coated in spices being browned in a frying pan.

What is a Rolled Lamb Breast Roast? As the name implies, this unique cut comes from the breast area of the lamb. It is the thin rectangular portion that lies just on top of the lamb ribs. It may be available rolled or flat but is best cooked rolled into a roast.

How to Braise a Rolled Lamb Breast

Prepare the Lamb

Preheat the oven to 320 degrees Fahrenheit then prepare the lamb for braising. To make the lamb rub, mix the salt and freshly ground black pepper with 1/2 teaspoon ground coriander in a small bowl. Dry the rolled lamb breast with a paper towel then apply a small layer of olive oil to the entire roast.

A browned yet uncooked rolled lamb breast roast in a roaster surrounded by beef stock, vegetables, and fresh thyme leaves.

Next, rub the spice mix all over the lamb. If the lamb breast is not rolled, rub it on both sides, then roll it up and tie it with kitchen string. Set aside.

To prepare the vegetables, add 1 tablespoon olive oil or other frying oil to a hot skillet. Sauté the onions and carrots for 5 minutes over medium heat, stirring occasionally. Then add the garlic and sauté for another 2 minutes. Remove vegetables from the pan and set aside.

Cook the Lamb

Sear all sides of the lamb over high heat in the same pan with a touch of vegetable oil. Use a pair of cooking tongs to gradually turn the roast until it browns on all sides.

A fully cooked rolled lamb breast roast in a roaster surrounded by beef stock, vegetables, and fresh thyme leaves.

Next, transfer the lamb breast to a baking dish, Dutch oven, or lidded roaster. Choose a roasting pan large enough to contain the lamb and all the vegetables in a singer layer. It should be deep enough to cover the bottom half of the roast.

Arrange the fried vegetables and lemon pieces around the lamb. Pour in the beef broth and add the thyme. Cover the baking dish with aluminum foil (or lid) then place in a 320 F oven. After an hour, take out the lamb, remove the foil and pour broth over the roast.

A white plate containing three slices of braised lamb breast.

Cover with foil again and cook lamb breast for another hour. Once the roast has cooked for two hours, remove the foil, add more broth and broil until the rolled lamb breast is nice and crispy on top.

Remove from oven and let stand for 10 minutes before slicing. While the lamb breast is resting, remove the thyme sprigs and lemon from the baking dish/roaster. Place remaining vegetables, broth, and lamb juices in a blender and blend until it becomes a smooth sauce.

A white pitcher full of rich brown gravy on a white marble surface.

How to Serve Lamb Breast Roast

Serving a Lamb Breast couldn’t be easier. Since there are no bones to contend with, all you need to do is slice and serve. We love ours with a side of Buttermilk Mashed Potatoes and a crisp Spring Mix Salad. Don’t forget the gravy!

However, if you are serving this lamb roast as main dish for a dinner party or Easter dinner I suggest a side of Maple Balsamic Roasted Carrots or Fresh Creamed Peas for more vegetable options.

Store any leftover lamb in an airtight container in the fridge and consume within 4-5 days or freeze for up to three months. Reheat lamb slices in a hot skillet coated with a thin layer of vegetable oil.

A white plate containing three slices of braised lamb breast, one covered in gravy.
Pinterest image of a white plate containing three slices of braised lamb breast, one covered in gravy and a whole lamb breast roast in a roaster.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Braised Lamb Breast recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!

Yield: 4 servings

Braised Lamb Breast

A white plate containing three slices of braised lamb breast, one covered in gravy.

Braising is an excellent way to turn an inexpensive and often underrated rolled Lamb Breast into a melt-in-your-mouth masterpiece. The lamb cooks in a flavourful broth, which slowly transforms it into an incredibly juicy and succulent meaty main dish.

Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Additional Time 10 minutes
Total Time 2 hours 35 minutes

Ingredients

  • 1/2 teaspoon black Pepper
  • 1/2 teaspoon Salt
  • 2 Tablespoons Olive Oil
  • 1/2 teaspoon ground Coriander
  • 1 1/2 lbs rolled Lamb Breast
  • 2 medium Carrots; large diced
  • 1 medium Onion, diced
  • 3 cloves Garlic; sliced
  • 1 Lemon; diced
  • 5-6 fresh Thyme sprigs
  • 3-4 cups Beef Broth (see note)

Instructions

    1. Preheat the oven to 320F. Dry the rolled lamb breast with a paper towel then apply a small layer of olive oil to the entire roast. Mix salt and spices together then rub the surface of the rolled lamb breast. If the lamb breast is not rolled, rub it on both sides, then roll it up and tie it with kitchen string.
    2. Add 1 tbsp olive oil or other frying oil to the hot skillet. Sauté onions and carrots for 5 minutes over medium heat, stirring occasionally. Then add the garlic and sauté for another 2 minutes. Set vegetables aside.
    3. Add more olive oil to the same pan and brown the rolled breast over high heat, gradually turning it with cooking tongs, until it browns on all sides.
    4. Transfer the lamb breast to a baking dish, Dutch oven, or lidded roaster. Add the vegetables and lemon pieces. Pour in the beef broth until it covers the bottom half of the roast then add the thyme. Cover the baking dish with aluminum foil (or lid) then place in the oven.
    5. After an hour, take out the lamb, remove the foil and top up the broth. Cover with foil again and continue roasting another hour.
    6. Once the roast has cooked for two hours, remove the foil, add more broth and broil until the rolled lamb breast is nice and crispy on top. Remove from oven and let stand for 10 minutes before slicing.
    7. While the lamb breast is resting, remove the thyme sprigs and lemon from the baking dish/roaster. Place remaining vegetables, broth, and lamb juices in a blender and blend until it becomes a smooth sauce.

Notes

*Amount of beef broth needed varies according to size of baking vessel. When you add the broth, it should cover the bottom half of the lamb roast.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 198Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 22mgSodium: 2976mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 15g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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20 comments

  1. Hayley Dhanecha

    I shared this recipe link with my friend who wanted to treat her family on Easter. They really loved it and impressed! I am so happy for you and her 🙂

    Reply

    1. Bernice Hill

      Thank you so much for sharing this recipe Hayley. I really appreciate it! Happy Easter!

  2. Moop Brown

    Lamb is one of my favorite meats and this recipe for it looks so juicy and flavorful.

    Reply

    1. Bernice Hill

      Thank you so much. It’s a unique cut and I have also had it stuffed, porchetta style.

  3. Carrie Robinson

    This is such an impressive main dish to serve for a holiday or a special dinner. 🙂 This looks absolutely delicious.

    Reply

    1. Bernice Hill

      It’s a showstopper for sure. Plus, it’s so easy to make and serve. I hope you had a fabulous holiday Carrie.

  4. Katie Crenshaw

    I made this for Easter and it turned out amazing. The sauce was incredible. Loved how it complimented the flavors in the lamb.

    Reply

    1. Bernice Hill

      So glad to hear this Katie, thank you for letting me know and Happy Easter!

  5. Loreto and Nicoletta

    Bernice, you have taken a poor person’s cut of lamb and brought it to a luxurious 6 star meal. I love lamb and yours looks do juicy and tender. Love the caramelization on the surface and that interior, pull apart deliciousness! Well done, I am salivating here. What time is dinner?
    😃 ❤️ 😍

    Reply

    1. Bernice Hill

      Ah too bad I saw this late, I would love to have you over. One of these days when you travel to Calgary! Next time, I’m going to try it stuffed, porchetta style!

  6. Jamie

    The lamb breast came out so flavorful and tender and went so well with the braising sauce! This is going to be a regular meal at our house!

    Reply

    1. Bernice Hill

      I’m so glad you loved this recipe Jamie. Thank you for letting me know.

  7. Lori | The Kitchen Whisperer

    What an awesome change-up to Eater dinner than the same old ham. I’ve not tried lamb this way and can’t wait to make this as it looks absolutely incredible! And can we take a minute to talk about that gravy?! HELLO gorgeous!!!

    Reply

    1. Bernice Hill

      Thank you Lori, the gravy is the perfect consistency and it’s so rich and tasty. Love that it forms naturally while the lamb is cooking.

  8. Amy Liu Dong

    It may take a chunk of your time given that it is braised the wait is all worth the while, the lamb is tender, juicy, and packed with flavors. It is such a ride to eat a dish like this!

    Reply

    1. Bernice Hill

      Oh for sure. Braising is a long game when it comes to tender meats. But it’s worth it, every time!

  9. Marta

    I never knew lamb breast were available until I asked my butcher and his eyes lit up! I can’t wait to make this for our Easter dinner. I know it’s going to impress my guests.

    Reply

    1. Bernice Hill

      It is definitely a unique cut and a great idea to go directly to a butcher to source it. Happy Easter Marta!

  10. Gloria

    What a great main dish for Easter. We love lamb. This looks cooked to perfection. I have not tried lamb prepared this way.

    Reply

    1. Bernice Hill

      It’s pretty unique. I hope you have a really great Easter Gloria. Happy cooking!

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