Servings: 3
Calories: 1749kcal
Equipment
- Oven
Ingredients
- 3.7 lbs lamb breast
- 1 tsp dried chili flakes
- 1 tsp ground cumin
- ½ tsp sumac
- A few juniper berries crushed
- ½ tsp cracked black pepper
- 1 tsp brown sugar
- 3 cloves garlic minced
- 2 tbsp vinegar
- 5 tbsp olive oil
Sauce:
- 1 tsp brown sugar
- 2 tbsp lemon juice
- Mint leaves finely chopped
- sea salt
Instructions
- In a mortar and pestle, mix all the spices thoroughly. Olive oil and vinegar are then added, and combined.
- For the lamb breast with ribs, massage the mixture in.
- The meat should be marinated for 1-2 hours in the fridge for the maximum flavor (optional).
- Oven should be heated to 320°F (160°C).
- The marinated lamb should be spread out on a baking sheet lined with parchment paper.
- Lamb breast should be baked for two hours at 320°F with aluminum foil covering. For the final 10-15 minutes of cooking, remove the foil and raise the temperature to 428°F (220°C) in order to give the lamb breasts a crisp, golden-brown crust.
- Prepare the sauce to serve with the lamb in the interim. Combine the lemon juice, brown sugar, and mint leaves in a small bowl.
- When the lamb is cooked, pour the sauce over the hot meat.
Video
Nutrition
Calories: 1749kcal | Carbohydrates: 5g | Protein: 60g | Fat: 164g | Saturated Fat: 65g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 75g | Cholesterol: 310mg | Sodium: 243mg | Potassium: 832mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 6mg
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