MUSTARD HERB ROASTED LAMB BREAST RECIPE - (3.7/5)
Provided by orchidgal
Number Of Ingredients 12
Steps:
- Mix together the lemon zest, garlic, Herbes de Provence, salt, black pepper, Dijon mustard, and two tablespoons olive oil. Quarter the shallot and toss in a bit of the mustard sauce and some extra olive oil. Cut the meat into portion sizes. You will need to cut between the rib bones. Place the meat on a rack in a baking dish order to keep the meat up off the bottom of the pan. Add the quartered shallot to the pan. Bake in a 325 degree oven for 2 -1/2 to 3 hours, or until fork-tender. Place the meat on a platter, covered with foil and a towel and let it rest for 20 minutes while working on the sauce. Heat the turkey stock, white wine and the drippings (not fat) from the lamb over medium-high heat for a few minutes before adding 2 tablespoons butter. Pour over the meat and serve.
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rajih afendi
[email protected]This lamb breast recipe was amazing! The lamb was cooked perfectly and the mustard-herb crust was to die for.
Alam Art
[email protected]I've never had lamb breast before, but this recipe made me a fan. The meat was so tender and juicy.
Aminat Bello
[email protected]This recipe is a bit time-consuming, but it's worth the effort.
Sam Walker
[email protected]I'm not sure if I did something wrong, but my mustard-herb crust didn't turn out very crispy.
Md insan
[email protected]This recipe is a great way to use up leftover lamb.
MOBEEN AHMAD 5426
[email protected]I would recommend using a meat thermometer to ensure that the lamb is cooked to your desired doneness.
Graig Marcia Mitchelle
[email protected]This lamb breast recipe was a bit too salty for my taste.
smrbiswasengineers ltd
[email protected]I'm not a big fan of lamb, but I really enjoyed this recipe. The mustard-herb crust was a great way to add flavor to the lamb.
THATO SHANIQUA
[email protected]I've made this recipe several times and it's always a hit. The lamb is always tender and flavorful.
xuejun xu
[email protected]This recipe is perfect for a special occasion dinner. The lamb was cooked to perfection and the mustard-herb crust was divine.
Steve Lee
[email protected]The lamb was a bit tough, but the mustard-herb crust was very tasty.
Jacanta Rudeboy
[email protected]I omitted the garlic because I don't like it, and the lamb was still very flavorful.
Farmud D'cruz
[email protected]I would definitely make this recipe again. It was easy to follow and the lamb turned out delicious.
Jacinta Chukwu
[email protected]This recipe is a keeper! The lamb was so tender and juicy, and the mustard-herb crust was the perfect complement.
Killer Pathan
[email protected]I followed the recipe exactly and the lamb turned out dry. I think I overcooked it.
Wassim Ballan
[email protected]Not a fan of lamb usually, but this recipe changed my mind. The mustard-herb crust was amazing.
Omaek Sarker
[email protected]I've never cooked lamb breast before, but this recipe made it easy. The lamb turned out perfectly cooked and the mustard-herb crust was delicious.
Prazwal Paneru
[email protected]This lamb breast recipe was a hit at our dinner party! The meat was tender and flavorful, the combination of mustard and herbs gave it a nice tangy flavor.