lamb breast provencale with rosemary

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.

I’ve updated and changed the recipe since I first posted this.  The original version called for boiling the lamb first, and then roasting it.  Great for tenderizing, but it meant an extra pot to clean. And boy, that pot sure got greasy.  However, you can then add the bones back, some barley, and veggies and make Scotch broth if you want.

If not, do it the easier way! Yeah easy!

Lamb breast is 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.  I didn’t want to bother with fresh bread crumbs, so I used panko.

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).

One Person Slow Roasted Lamb Breast Provencal Recipe

Prep Time: 15 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 45 minutes

Category: entree

Cuisine: French


One Person Slow Roasted Lamb Breast Provencal Recipe

Lamb breast provencale for one


  • Three or four ribs from a lamb breast
  • salt and pepper to taste
  • 1/4 C panko crumbs*
  • 1/4 tsp fresh rosemary
  • 1 clove garlic, peeled, and minced
  • 1 T olive oil


  1. Heat the oven to 225 degrees.
  2. Season the lamb with salt and pepper and place in shallow roasting pan.
  3. Put the pan in the oven, and cook for two hours.
  4. While the lamb is roasting, mix the panko, rosemary, garlic, and olive oil in a small bowl.
  5. After two hours, open the oven, take out the lamb, and spread the panko mixture over the top of the ribs with a spoon or basting brush.
  6. Cook for another 30 minutes, or until the bread crumbs turn a light golden color.


You can use oatmeal (ground up or quick cooking) instead of the panko, if you prefer.

Also, if you can't find lamb breast, this will work with lamb chops too. Use a basting brush to coat the lamb chop in the bread crumb mixture. Then heat some olive oil in a skillet. Add the chop and cook two or three minutes per side. Remove the lamb chop and let it rest for five minutes before serving.

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

Turkish Lamb Burgers


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