Great for a cold weekend, this Greek lamb breast recipe requires very little active preparation time. Just make the marinade, zip it in a bag, and let it sit.
The longer this marinates the better. You can leave it for an hour (if you don’t have lots of time), but it’s better overnight, or all day while you do something else.
I let this sit in the fridge for two days (because I unexpectedly ate out), and it was divine.
It cooks slowly in a low oven, just enough to heat the house a bit, but not so much that you’ll overheat yourself (this is, incidentally also a great way to cook roast beef, low and slow).
The recipe is adapted slightly from a recipe I found on Epicurious. That was for lamb chops or a leg of lamb. I reduced that marinade recipe and substituted the NY Times’ lamb riblet slow roasting technique instead of grilling.
If you don’t have breast of lamb, you can use a lamb chop instead. Just let it marinate, then broil the chop 3-5 minutes per side, depending on how thick it is.
Tools and Ingredients for Greek Lamb Breast Recipe
This pan is shallower than most roasting pans, which means it’s easier to remove your food. The relatively small size makes it a great option for smaller portions (and smaller ovens). It’s also great for pan pizza for one (the pizza fits perfectly).
While I don’t usually like nonstick surfaces, this one has held up nicely since I bought it two years ago. I haven’t used the glass cover with the pan, but fits over my other pots and pans (so I can see what’s cooking).
A good pair of tongs is invaluable when cooking. These are easy to hold, and they lock back together for storage. Use them to turn meat, or pick up and turn food in the oven, without burning yourself.
The ends are nylon so they won’t scratch your nonstick pan. Dishwasher safe if you have one. I’ve had mine for eight years (!) and they’re in perfect condition. Worth every cent I paid for them.
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