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Honey Roasted Breast Of Lamb

Honey Roasted Breast Of Lamb


2 tsp freshly ground black pepper
1 tsp garlic powder
2 tsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground cloves
1 pound of the meatiest lamb breast you can find.
5 tablespoons honey, divided
2 tsp apple cider vinegar
1 tsp canola oil
1 small onion sliced thinly
sea salt


Preheat the oven to 300°F. In a large Ziploc bag, shake together the pepper, cinnamon, nutmeg, garlic powder, and clove. Add the ribs to the bag, and shake to coat. Marinate in the fridge for 6-8 hours or overnight. In a small pot, heat 3 tablespoons honey with the vinegar and oil, until the consistency is runny. Line a  baking pan well with foil. In a large bowl, toss the ribs with salt, sliced onion, and the honey mixture. Arrange the ribs in a single layer on the baking sheet, and cover tightly with foil. Bake for 2 hours, turning twice during cooking. After 2 hours, take off the foil, and bake an additional 30 minutes until nice and browned. Heat the remaining 2 tablespoons honey in a small pot until runny. Brush the finished ribs with the hot honey, and serve. Bon Appetit!



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