single serving lamb breast with rosemary and oatmeal

One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb is one of my favorite foods and this lamb breast recipe for one is a great meal for a lazy, cold winter weekend.  It cooks slowly and heats up the house nicely. It’s mostly set it and forget it, so you can do other things while dinner cooks (and your home fills with the fragrance of lamb).There’s very little fussing.

First, you boil it gently for an hour or so, and then you roast it.  This makes the meat tender and delicious.

It’s also generally a cheaper cut of meat than lamb chops or a roast.  I spotted it on sale at the local supermarket for a mere $3.99 a pound, so I pounced!

This dish was inspired by a Jacques Pepin recipe, but naturally, even with a master chef as a guide, I felt compelled to change it a bit.  The original recipe called for vegetable oil, parsley, and bread crumbs.

I’m not a big fan of vegetable oil (olive oil has more flavor, and it fits the dish better, I think).  I never have parsley around, but I do have a pot of fresh rosemary, so I used that instead.  Too much bread bothers my stomach, so I replaced the bread crumbs with oatmeal.

And, of course, I reduced the original amounts to make it for one person (although, the recipe is so good, you may want to make extra and save it for dinner another day).

You can save the broth you get from the initial boiling and use it to make Scotch broth (with some barley). One warning though, that pot will get a bit greasy from the lamb fat.

One Person Slow Roasted Lamb Breast Provencal Recipe

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Category: entree

Cuisine: French

One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb breast provencale for one


  • Two or three ribs from a lamb breast
  • salt and pepper to taste
  • 1/4 C oatmeal, ground up in your mini-chopper (or use a blender, or use quick-cooking oats)*
  • 1/4 tsp fresh rosemary
  • 1 clove garlic, peeled
  • 1 T olive oil


  1. Fill a medium saucepan with water and add the lamb breasts.  Cover the pot and bring the water to a boil.  Let the lamb boil for an hour.
  2. Preheat the oven to 375 degrees.
  3. Remove the meat from the pot with tongs and place it in a roasting pan. Season it with salt and pepper to taste. Roast the lamb for 30 minutes.
  4. While the lamb is cooking, grind up the oatmeal (if you use the regular kind) in a mini chopper or blender. Then add the garlic, olive oil, and rosemary.  Pulse it to combine the ingredients, and chop up the garlic.
  5. Take the meat out of the oven with a pair of tongs and set the pan on top of the stove or a trivet. Spoon the  oatmeal garlic mixture over the top of the lamb, using the back of the spoon to spread it evenly over the meat.
  6. Put the lamb back in the oven and bake for another half an hour.
  7. Remove and serve.


You can use bread crumbs or panko if you prefer (instead of the oatmeal).

The original recipe suggested spreading the bread crumb (oatmeal) mixture with your fingers. Ow! No thanks, I don't have iron fingers.

Tools and Ingredients for This Recipe

OXO Good Grips 9-Inch Locking Tongs with Nylon Heads

It’s much easier to lift the lamb out of the saucepan and remove it from the roasting pan with these tongs. They lock in place for storage, clean easily, and grip tightly. The ends are covered in nylon so they won’t scratch your pans if they’re nonstick.

Cuisinart DSA25-30D Dishwasher Safe Hard-Anodized 12-Inch Everyday Pan with Glass Cover

I just bought this pan to replace one that gave up the ghost. It’s nonstick, not too heavy, and fairly wide and shallow. It’s the perfect size for the lamb breast or several pieces of chicken. The handles do get hot, but with potholders, it’s easy to transfer from the stove to the oven. I also like that it comes with a clear glass lid. I haven’t used it for the pan yet, but it’s great for covering my large frying pan.

More Lamb Recipes

Greek Lamb Breast Recipe

Moroccan Lamb Stew with Almonds and Raisins

Lamb and Lentil Soup Recipe


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