Let’s Eat Curry Dijon Roasted Lamb Breast!
Check out this recipe from our friend Sonal.
I must admit, this cut of meat was intimidating. When I found it in my Meatme box, My heart did sink a little because it’s something I’ve been curious to try but always very nervous to take the leap. To start, bone-in anything immediately implies a longer cooking time. Longer cooking time means you will likely have to keep an eye on it to check for doneness throughout the process. Then add the pressure of the cut of meat costing more than your average meat, which by this point you might just walk away from it because you are afraid to risk it.
Would you believe me if I told you lamb breast was easy just like a rack of pork ribs? Cook low and slow and then crank the oven temperature for some serious Maillard reaction and voila! About that Maillard reaction, I really like to take advantage of it and use it for my flavor base. That browned meat flavor filled with umami is my foundation when I think about marinades and rubs. Because I am still in the beginning stages of being a pro at large pieces of roast s I like to stick to traditional French style cooking flavor profiles. Basically dijon, dijon, dijon. After culinary school, you may never find yellow mustard in my fridge. In fact if we have picnics and potlucks I usually assign somebody else to bring the yellow mustard. Once you go Dijon, you never go back- isn’t that what they say? I sure as hell didn’t.
When doing large cuts of bone-in meat, it’s best to bring the meat out of the refrigerator to let it come as close to room temperature as possible. For larger cuts of meat, set out for at least 1 hour before roasting.
Since this piece of roast will cook on low for a long time under foil any large pieces of herbs and root aromatics won’t burn, however when we uncover the foil and raise the temperature to 425 Fahrenheit, there will be a lot of browning which is why I avoid using chopped ingredients. Instead I decided to make a marinade with rosemary powder, garlic powder, and curry powder mixed with grapeseed oil, Dijon mustard, and honey. I love the sweet and savory combination this marinade gives the meat as well as a warm spice hug from the curry powder. It is after the holidays, and roasted lamb breast is a very center of dining table showcase cut of meat however if 2020 taught me one thing it is celebrate the small things.
- 2 lbs lamb breast
- 1 tbsp grape seed oil
- 2 tbsp dijon mustard
- 1/2 tsp rosemary powder
- 1 tsp curry powder
- 2 tsp honey
1 tsp kosher salt
- Preheat oven to 300° F.
- Mix grape seed oil, Dijon mustard, honey, rosemary powder, garlic powder, curry powder, and kosher salt.
- Rub marinade all over the lamb breast and place on aluminum foil lined baking sheet with the fat side up.
- Roast in the oven covered with foil for 1 hour and 30 minutes.
- Remove the foil and increase oven temperature to 425° F.
- When the oven is ready, place the lamb breast back in the oven and continue to bake for another 20 minutes.
- Take out of the oven and cover with foil. Let it rest for about 15 minutes before serving.