Honey-Glazed Bone-In Lamb Breast with Root Vegetables

Name: Honey-Glazed Bone-In Lamb Breast with Root Vegetables
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 bone-in lamb breast (approximately 1.5 to 2 pounds); 2 tablespoons olive oil; 4-6 cloves garlic, minced; 1 sprig fresh rosemary (plus extra sprigs for garnish); 1 sprig fresh thyme (optional for additional flavoring); Salt and pepper, to taste; 3-4 tablespoons honey, divided into half for initial glaze and half for basting; 2-4 tablespoons Dijon mustard or spicy stone-ground mustard, divided into half for initial glaze and half for basting; 4 medium beets, peeled and cut into wedges; 3 parsnips, peeled and cut into chunks; 3 carrots, peeled and cut into chunks; 1 tablespoon butter, melted

10 steps

Prep:20minCook:2h

Indulge in the rustic charm and hearty flavors of this Honey-Glazed Bone-In Lamb Breast, accompanied by a vibrant medley of roasted root vegetables. The lamb is lovingly basted with a sweet and tangy glaze, infusing it with a caramelized crust that complements the succulent, tender meat. Earthy beets, carrots, and parsnips roasted alongside the lamb soak up its rich juices, creating a harmonious dish that is as nourishing as it is satisfying. This meal is perfect for a cozy night in or a special dinner with loved ones, bringing a touch of elegance and warmth to your table. (image is AI Generated)

Updated at: Thu, 18 Jul 2024 17:14:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories516 kcal (26%)

Total Fat26.1 g (37%)

Carbs43.7 g (17%)

Sugars26.8 g (30%)

Protein30.7 g (61%)

Sodium623.3 mg (31%)

Fiber7.1 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1lamb breast

bone-in

2 tablespoonsolive oil

4cloves garlic

minced

1 sprigfresh rosemary

plus extra sprigs for garnish

1 sprigfresh thyme

optional for additional flavoring

3 tablespoonshoney

divided into half for initial glaze and half for basting

2 tablespoonsDijon mustard

or spicy stone-ground mustard, divided into half for initial glaze and half for basting

4beets

medium, peeled and cut into wedges

3parsnips

peeled and cut into chunks

3carrots

peeled and cut into chunks

1 tablespoonbutter

melted

Instructions

Preparation:

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rub the lamb breast with olive oil and minced garlic. Tuck the sprigs of rosemary (and thyme if using) under or around the lamb. Season generously with salt and pepper.

Make the Initial Glaze:

Step 3

In a small bowl, whisk together half of the honey (1.5-2 tablespoons) and half of the mustard (1-2 tablespoons). Apply this glaze liberally over the lamb breast using a basting brush.

Prepare the Pan:

Step 4

Place the lamb breast directly in the cast iron baking pan. If you have concerns about sticking, you can line the bottom with a layer of sliced onions or a mix of celery and carrots, which can also add flavor.

Prepare the Vegetables:

Step 5

Toss the beet wedges and parsnip chunks in melted butter, season with salt and pepper, and arrange them around the lamb in the pan. The drippings from the lamb will add flavor to the vegetables as they cook. ( add them about 30-45min after them lamb has been in the oven to avoid over cooking)

Basting:

Step 6

Combine the remaining honey (1.5-2 tablespoons) with the remaining mustard (1-2 tablespoons).

Step 7

Baste the lamb every 30 minutes with this mixture to enrich the flavor and ensure the surface remains moist and caramelized.

Check and Rest:

Step 8

Check the lamb's temperature after 1.5 hours and adjust cooking time accordingly.

Step 9

Once the lamb reaches the desired doneness, remove from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute.