We decided this year to try something new for Easter dinner. My husband asked if we could cook lamb, and after a little research...we decided to give it a go. Years ago, another Army family shared Easter dinner with us with lamb as the main dish. It was delicious! Now it was time for us to try our hand with a dish that is not an everyday meal for our house.
After seeing the prices, and gathering all the needed ingredients we decided to do an Oven Roasted Lamb breast with a new brussel sprouts dish as the side.
Even the boys house guest enjoyed this meal! (And boys...thank you for being so cooperative as we try new recipes - love, Mom)
- 3 lb lamb breast
- 2 TBS dried rosemary
- 3 TBS dijon mustard
- 3 TBS olive oil
- 3 TBS mince garlic
- 2 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup chicken broth
- In a large zipper storage bag, or covered baking dish combine rosemary, dijon mustard, olive oil, garlic, soy sauce, salt and pepper. Mix well. This will be the marinade for the lamb.
- (If desired, or needed) Cut the lamb into desired cooking size pieces. The piece we bought I cut into 6 pieces. Put lamb into marinade for 4-6 hours or overnight in the refrigerator sealed in the zipper bag or covered in a baking dish.
- Preheat oven to 325 degrees F.
- After marinade time is complete, heat a skillet or grill pan to med-high heat and brown lamb on both sides before placing into a baking dish.
- Add to baking dish, 1 cup chicken broth. (Should not cover meat.)
- Bake for 1 1/2 hours, until internal temperature reaches 160 degrees for medium doneness or 170 degrees for well-done.