Ultimate Guide to Roasting Lamb Breast Plate Like a Pro

What is lamb breast plate ?

Lamb breast is one of the most underrated cuts of meat, but it deserves a special place on your menu. This delicious cut comes from the stomach area, along with the rib bones. When appropriately prepared, lamb breast turns into a delicious, solid piece of meat that your whole family will love. The beauty of this affordable cut lies in its versatility: you can grill it over charcoal, smoke it, or even braise it over charcoal. What are you waiting for ? Let’s cook together.

Listen to the Step-by-Step Guide for lamb breast plate recipes :

Quick lamb breast plate Overview :

Kitchen tools for lamb breast plate recipe :

Before diving into the cooking process, gather these essential tools to ensure smooth preparation:

• Roasting pan with rack
• Sharp knife for trimming and scoring
• Kitchen twine (especially useful for rolled preparations)
• Meat thermometer
• Dutch oven (if braising)
• Smoker (for smoked versions)
• Aluminum foil
• Cutting board

Having these tools ready will streamline your cooking experience and help you achieve the best results with your lamb breast plate.

Ingredients :

• 3-4 pounds lamb breast plate
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 lemon, zested and juiced
• 2 tablespoons honey
• 1 cup chicken or vegetable stock
• Salt and freshly ground black pepper to taste
• 2 onions, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped

These elements add a taste inspired by North African cuisine, complementing the natural prosperity of the lamb. Feel free to adjust the spices to your choice, as the meat pairs beautifully with a variety of herbs and spices.

Directions :

Preparing your lamb breast plate: Essential steps :

• Step 1: Take the lamb breast plate out of the refrigerator about 30 minutes before cooking. This allows it to reach room temperature, ensuring more even cooking.
• Step 2: Examine the cut and trim excessive fat, but leave a thin layer to keep the meat moist during the long cooking process.
• Step 3: Score the fat side in a diamond pattern, being careful not to cut into the actual meat. This helps render the fat and allows the flavors to penetrate deeper.
• Step 4: Mix garlic, olive oil, herbs, spices, lemon zest, juice, honey, salt, and pepper in a small bowl to create a fragrant marinade.
• Step 5: Massage the marinade thoroughly into the lamb breast plate, ensuring it gets into the scored fat and all crevices.
• Step 6: For maximum flavor development, cover and refrigerate for at least 4 hours, though overnight marinating delivers the best results.

Cooking your lamb breast plate: Step-by-step guide :

• Step 1: Set your oven to 325°F (165°C) and allow it to preheat completely.
• Step 2: Create a natural flavor base by placing the chopped vegetables in the bottom of your roasting pan.
• Step 3: Position the marinated lamb breast plate on top of the vegetables with the fat side facing up.
• Step 4: Carefully pour stock into the pan without washing away your carefully applied marinade.
• Step 5: Cover the pan tightly with foil and roast for 2 hours. This slow cooking breaks down the tough connective tissues.
• Step 6: For that perfect crispy exterior, remove the foil, increase temperature to 400°F (200°C) and roast for another 20-30 minutes until the fat turns golden and crisp.
• Step 7: Check that the internal temperature has reached 195°F (90°C) – this higher temperature ensures the collagen has properly broken down.
• Step 8: Allow the meat to rest for 20 minutes before slicing against the grain to serve.

Pro Tips for perfect lamb breast plate :

• Thoroughly pat the lamb breast plate dry before applying marinade – this ensures better adhesion of your flavoring ingredients.
• Patience pays off with this cut – rushing the cooking process will result in tough meat.
• When preparing a stuffed version, secure the rolled breast with kitchen twine at 1-inch intervals for even cooking.
• Don’t waste the flavorful cooking liquid – strain it, skim off excess fat, and reduce for an incredible natural gravy.
• For entertaining, prepare this dish a day ahead, refrigerate, then remove hardened fat before gently reheating – the flavors develop beautifully overnight.

Chef’s Notes :

• You can cut the lamb’s breast into small pieces and fill it with a mixture of breadcrumbs, herbs and dried fruits for an impressive presentation.
• Experiments with different tastes: Swap traditional herbs for thyme, cumac and pickle lemon for a middle eastern twist.
• You can create extraordinary sandwiches with the remaining lamb: cut cold meat into thin strips and serve it with tzatziki sauce on flatbred.

Nutrition Facts :

Although lamb breast contains a high amount of fat, it provides a significant amount of fat when cooked. The prepared dish provides a sufficient amount of protein and important nutrients, such as iron, which promotes healthy blood cells.

What to Serve With lamb breast plate recipes ?

Elevate your lamb breast plate meal with these complementary side dishes:

• Creamy mashed potatoes with roasted garlic
• Bright sautéed greens with lemon and pine nuts
• Sweet honey-glazed roasted root vegetables
• Cooling mint and cucumber yogurt sauce
• Mediterranean couscous studded with dried fruits and nuts
• Simple grilled asparagus topped with fresh lemon zest
• Vibrant spring pea puree

These sides balance the richness of the lamb while adding contrasting textures and flavors to your plate.

Personalize your dishes :

Adapt this lamb breast plate recipe to suit different dietary needs:

• Gluten-free option: Use gluten-free breadcrumbs in stuffings or avoid bread-based ingredients altogether.
• Dairy-free: Replace butter with additional olive oil or ghee when basting.
• Low-carb: Serve alongside cauliflower mash instead of traditional potatoes.
• Heat lovers: Add harissa paste to the marinade for a pleasant spicy kick.
• Mediterranean twist: Incorporate mint and oregano for distinctly Greek flavors.

What not to do when making lamb breast plate recipes :

Avoid these common mistakes for the best results:

• Don’t start with high heat – this will toughen the meat instead of rendering it tender.
• Don’t skip marinating time – this crucial step develops the depth of flavor.
• Don’t remove all the fat – a moderate layer keeps the meat moist throughout cooking.
• Don’t rush the resting period – this allows juices to redistribute evenly throughout the meat.
• Don’t slice with the grain – cutting perpendicular to the muscle fibers ensures tenderness.
• Don’t frequently open the oven – maintain a consistent cooking temperature.
• Don’t discard the aromatic vegetables and cooking liquid – they form the foundation of an excellent sauce.

Frequently Asked Questions :

Is lamb breast the same as lamb breast plate ?

Yes, these words refer to the same cut. Butchers may also use this name, but it refers to the belly of the lamb containing the rib bones. There may be slight variations in vocabulary in some areas, but when you order either, you’ll get almost the same cut.

What is the best cooking method for the breast of lamb ?

Low and slow heating prepares lamb breasts perfectly. Slow braising, roasting, or smoking breaks down the connective tissue and transforms this tough cut into fork-tender meat. Typically, cooking at 165°C (325°F) for two to three hours produces ideal results, followed by high heat for a crispy surface.

Is lamb breast a good cut of meat ?

Certainly! While higher-quality cuts are less expensive, lamb breast is delicious when prepared correctly. The rich, fat-rich ingredients add a distinctive touch to the meat as it cooks, giving it a touch of elegance, tenderness, and delicious flavor. Budget-conscious cooks appreciate the excellent value this cut offers.

Should lamb be cooked slow or fast ?

Lamb requires slow cooking. Unlike leaner cuts of meat, such as rump or sirloin, which cook quickly and over high heat, brisket requires patience. The long cooking time allows the collagen to transform into gelatin, resulting in meat that practically melts in your mouth.

Which seasoning is best for lamb ?

The classic blend contains rosemary, thyme, garlic, and mint, complementing the distinctive flavor of lamb. Cumin, coriander, and thyme are also excellent choices in Middle Eastern spice blends. The secret to this blend is to balance the acidity (like lemon) to enhance the natural flavor of the meat.

How long to smoke lamb breast plate ?

When smoking lamb, maintain a temperature between 107 and 121°C (225-250°F) for approximately 4 to 5 hours. Ensure the internal temperature is 90°C (195°F) for optimal tenderness. Choose milder wood chips, such as apple or cherry, which enhance the natural flavor of the lamb rather than overpower it. It is recommended to wrap it in aluminum foil after the first two to three hours to keep it moist.

Can you use lamb breast for stew ?

Lamb is a great addition to the chicken breast dish in Hardik stew. Remove the meat from the bones, cut it into 2.5cm cubes, and brown it well before slowly cooking it with the vegetables and liquid. During prolonged cooking, the collagen-rich meat breaks down, adding wonderful texture and depth to its tenderness.

Ultimate Guide to Roasting Lamb Breast Plate Like a Pro

Recipe by dinnersrecipes.comCourse: main courseCuisine: BritishDifficulty: Medium

Servings

4-6

servings

Prep time

15

minutes

Cooking time

3

hours 

Calories

420

kcal

Ingredients

• 3-4 pounds lamb breast plate

• 4 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh thyme leaves

• 1 tablespoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• 1 lemon, zested and juiced

• 2 tablespoons honey

• 1 cup chicken or vegetable stock

• Salt and freshly ground black pepper to taste

• 2 onions, roughly chopped

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

Directions

• Take the lamb breast plate out of the refrigerator about 30 minutes before cooking. This allows it to reach room temperature, ensuring more even cooking.
• Examine the cut and trim excessive fat, but leave a thin layer to keep the meat moist during the long cooking process.
• Score the fat side in a diamond pattern, being careful not to cut into the actual meat. This helps render the fat and allows the flavors to penetrate deeper.
• Mix garlic, olive oil, herbs, spices, lemon zest, juice, honey, salt, and pepper in a small bowl to create a fragrant marinade.
• Massage the marinade thoroughly into the lamb breast plate, ensuring it gets into the scored fat and all crevices.
• For maximum flavor development, cover and refrigerate for at least 4 hours, though overnight marinating delivers the best results.

Notes

• -You can cut the lamb’s breast into small pieces and fill it with a mixture of breadcrumbs, herbs and dried fruits for an impressive presentation.
  -Experiments with different tastes: Swap traditional herbs for thyme, cumac and pickle lemon for a middle eastern twist.
  -You can create extraordinary sandwiches with the remaining lamb: cut cold meat into thin strips and serve it with tzatziki sauce on flatbred.