Roast Lamb Breast (Gluten-Free, Dairy-Free)
This easy rolled lamb breast is slow-roasted in the oven until incredibly tender and served with a rich and tasty gravy. Full of flavor, this roasted lamb is perfect for holidays such as Easter or Christmas. Totally gluten-free and dairy-free too.
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- Easy Roast Lamb Breast
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Roast Lamb Breast (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Tasty Sides to Serve with Slow Roasted Lamb Breast:
- Other Gluten-Free Meat Dishes You’ll Love:
- Gluten-Free Dinner Recipes to Cook:
- Roast Lamb Breast (Gluten-Free, Dairy-Free)
Easy Roast Lamb Breast
If you love the taste of lamb, then you’ll be sure to enjoy this tasty juicy roasted lamb breast.
With layers of fat and muscle that create a marbled appearance, lamb breast is a flavorful cut of meat that lends well for slow roasting.
During the hours of cooking, the fat is rendered and the connective tissues of the muscles break down, ensuring a tender meat and succulent final texture.
This hearty dish is great for serving at your holiday dinner table during Easter or Christmas. Plus, we’re serving this tender lamb with a deliciously rich gravy (that is made by processing all the ingredients once the meat is roasted) that adds so much depth of flavor!
Why This Recipe Works:
- Simple Ingredients: The ingredients required for this slow roasted rolled lamb breast are easily accessible at the local grocery store.
- Easy to Cook: While the process takes a while, actual hands-on time is actually kept to a minimum, and then you can let the oven do the rest of the work.
- Totally Gluten-Free & Dairy-Free: The good news is that you can this roast lamb breast recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this tasty lamb roast without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this slow roast lamb breast recipe.
(For exact measurements, please scroll down to printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Lamb Breast: You can either buy the already rolled lamb breast from the supermarket, or roll it yourself by using butcher’s string (kitchen twine) to tightly secure the rolled lamb meat.
- Veggies: I used a mix of carrots, onions and garlic. You can also add in celery if you prefer.
- Beef Broth: You can use either beef stock or broth or lamb stock or broth to add more of a meaty flavor. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free beef broth.
- Condiments/Herbs: I used fresh thyme for flavoring, as well as salt, coriander and ground black pepper. Feel free to add other fresh herbs (such as rosemary or oregano) and other condiments (such as cumin or paprika) if you prefer.
How to Make Roast Lamb Breast (Step by Step):
1. Preheat Oven
Preheat the oven to 320F.
2. Rub Lamb with Spice Mixture
Mix salt and spices, rub the rolled lamb breast on all sides. If the lamb breast is not rolled, rub it on both sides, then roll it up and tie it with a cooking string.
3. Sauté Veggies
Add 1 tablespoon of olive oil or other frying oil to the hot skillet. Sauté the sliced onions and carrots for 5 minutes over medium heat, stirring occasionally.
Then add the garlic cloves and stir fry everything together for another 2 minutes.
4. Sear Lamb Breast
Add more olive oil to the pan and fry the rolled breast over high heat, gradually turning it with cooking tongs, until you get a fried golden brown crust over the entire surface.
5. Transfer to Baking Dish
Transfer the seared lamb to a 9” x13” roasting pan, Add the sautéed vegetables and lemon pieces. Pour in the beef broth and add the thyme.
6. Slow Roast Lamb
Cover the baking dish with foil and cook in the preheated oven for an hour, before take out the lamb, remove the foil and pour half the beef broth on top. Cover with foil and continue roasting for another hour.
Remove the foil and pour more broth Then after another 30 minutes, remove the foil, pour the remaining broth over the lamb and roast without foil to make the crust darker and crispier.
7. Set Cooked Lamb Aside
Remove the cooked lamb from the roasting pan and let it cool a little (you can wrap it in foil for 15 minutes while you prepare the sauce). Remove the thyme sprigs from the baking dish. If the lemon peel is soft, you can leave it.
8. Prepare the Gravy
Process the broth, fat drippings, cooked vegetables and lemon peel in a high-speed blender until you get a smooth brown thick sauce.
9. Cut and Serve
Remove the butcher’s string from the cooked lamb and then use a sharp knife to slice the lamb meat into 6 to 8 evenly thick slices (tip: use the string markings as a guide when cutting).
Serve the tasty lamb breast with this delicious gravy, and garnish with fresh thyme (or fresh parsley) and enjoy!
Dish by Dish Tips/Tricks:
- Not a Fan of Lamb? If you’re not a fan of lamb because it may taste too gamey for you, you can also use pork shoulder, pork belly or beef chuck roast instead.
- Add Wine: If you wish, you can also add 1/2 cup of red wine to the broth for extra flavor.
Recipe FAQs:
To store, place the leftover lamb in an airtight container and store in the refrigerator for up to 5 days. Reheat in the oven at 320F for 30 minutes until warm and serve.
Tasty Sides to Serve with Slow Roasted Lamb Breast:
- Creamy Mashed Potatoes (Gluten-Free, Vegan)
- Hasselback Potatoes (Gluten-Free, Vegan)
- Air-Fried Potato Wedges (Gluten-Free, Vegan)
- Air Fryer Brussels Sprouts (Gluten-Free, Vegan)
- Easy Green Beans (Gluten-Free, Vegan)
- Roast Potatoes
Other Gluten-Free Meat Dishes You’ll Love:
Gluten-Free Dinner Recipes to Cook:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Roast Lamb Breast (Gluten-Free, Dairy-Free)
- Total Time: 3 hours 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This easy rolled lamb breast is slow-roasted in the oven until incredibly tender and served with a rich and tasty gravy. Full of flavor, this roasted lamb is perfect for holidays such as Easter or Christmas. Totally gluten-free and dairy-free too.
Ingredients
- 1 1/2 pounds rolled lamb breast
- 1 carrot diced
- 1 onion cut into slices
- 3 garlic cloves, sliced
- 1 lemon diced
- 1 cup beef broth
- 2 tablespoons olive oil
- 5–6 thyme sprigs
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 320F.
- Rub Lamb with Spices: Mix salt and spices, rub the rolled lamb breast on all sides. If the lamb breast is not rolled, rub it on both sides, then roll it up and tie it with a cooking string.
- Sauté Veggies: Add 1 tablespoon of olive oil or other frying oil to the hot skillet. Sauté the onions and carrots for 5 minutes over medium heat, stirring occasionally. Then add the garlic and stir fry everything together for another 2 minutes.
- Sear Lamb Breast: Add more olive oil to the pan and fry the rolled breast over high heat, gradually turning it with cooking tongs, until you get a fried crust over the entire surface.
- Transfer to Baking Dish: Transfer the lamb breast to a 9” x13” baking dish, Add the sautéed vegetables and lemon pieces. Pour in the beef broth and add the thyme.
- Slow Roast Lamb: Cover the baking dish with foil and cook in the preheated oven for an hour, before take out the lamb, remove the foil and pour half the beef broth on top. Cover with foil and continue roasting for another hour. Remove the foil and pour more broth Then after another 30 minutes, remove the foil, pour the remaining broth over the lamb and roast without foil to make the crust darker .
- Set Cooked Lamb Aside: Cool the cooked lamb a little (you can wrap it in foil for 15 minutes). Remove the thyme sprigs from the baking dish. If the lemon peel is soft, you can leave it.
- Prepare Gravy: Process the broth with cooked vegetables and lemon peel in a high-speed blender until you get a smooth gravy.
- Cut and Serve: Remove the butcher’s string from the lamb breast and then use the string markings as a guide to slice the lamb breast into 6 to 8 even pieces. Serve the sliced lamb breast with this delicious gravy, and enjoy!
Notes
Lamb Breast: You can either buy the already rolled lamb breast from the supermarket, or roll it yourself by using butcher’s string to tightly secure the rolled lamb meat.
Veggies: I used a mix of carrots, onions and garlic. You can also add in celery if you prefer.
Beef Broth: I like using beef broth to add more of a meaty flavor. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free beef broth.
Condiments/Herbs: I used fresh thyme for flavoring, as well as salt, coriander and pepper. Feel free to add other condiments (such as ground cumin or ground paprika) if you prefer.
Storing: To store, place the leftover lamb in an airtight container and store in the refrigerator for up to 5 days. Reheat in the oven at 320F for 30 minutes until warm and serve.
- Prep Time: 10 mins
- Cook Time: 3 hours 10 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: Western
