Discover a Hidden Gem: Roasted Lamb Breast Plate

If you love roasted lamb, Aldi sells lamb breastplates for $3.50- $ 4.00 per pound. For under $12, you can put a roast lamb on your family's table that they will still be raving about next year. If you add basic Greek spices - garlic, lemon, rosemary, and mustard - with potatoes, you have a legendary meal.

Roasted Lamb Breast and Greek Potatoes

If you are looking for something new and delicious to serve family and friends, consider roasting a Lamb Breast Plate. This is the Lamb equivalent of a rack of ribs and is tender, rich, and flavorful. It may be a hard cut to find, but it is budget-friendly if you do. Aldi sells Lamb Breast Plate for $3.50 to $4.00 per pound. Yes, you read that right. If a leg of lamb is out of your budget, consider roasting this cut instead. Made with garlic, lemon, and rosemary, it is a celebration of Greek flavors, particularly if you serve it with Greek potatoes.

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  Lamb with rosemary, garlic, and lemon slices.

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  Lamb breast after initial cook.

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  Roast lamb over bed of potatoes.

Let's dive into the art of preparing this delicious dish, with tips and tricks to bring out the best in your lamb breast while staying within your budget!

The Unsung Hero: Lamb Breast Plate

Lamb breast is an underappreciated cut that is rich in flavor and ideal for roasting. Unlike premium cuts like lamb chops or leg of lamb, the breast is often much cheaper, making it an excellent option for those who want to enjoy the delightful taste of lamb without the hefty price tag.

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  Aldi Lamb Breast Plate in package.

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  Breast plate on tray.

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  Breast plate after initial cook.

The lamb breast is typically cut into two pieces and is often referred to as a "split breastplate." This cut features layers of fat and meat, making it perfect for long, slow roasting. The fat melts during cooking, keeping the meat juicy and tender while adding incredible depth of flavor.

One of the best things about lamb breast is how adaptable it is, making it an excellent canvas for Greek spices!

Greek Spices That Ignite Flavor

The secret to transforming your lamb breast into a mouthwatering feast lies in your spice choices. We all love Greek cuisine for its compelling history of bold flavors and fresh ingredients. Here are the key spices and herbs to use:

• Rosemary: Perhaps no other herb pairs better with lamb.

• Oregano: The most Greek of spices.

• Thyme: A little dried thyme can add complexity to your dish.

• Garlic: Fresh garlic adds a pungent, aromatic touch.

• Lemon Zest: A hint of citrus brightness helps cut through the richness.

• Black Pepper: A must for any savory dish, enhancing overall flavor.

  

  Lamb After Initial Roasting

  
  

You will use these spices and aromatics in two phases. First, roast your lamb tightly wrapped in foil with lemon slices, rosemary, and a halved bulb of garlic. For the first two hours, the lamb will infuse with these flavors. While the lamb is roasting,

you will mix the rosemary, thyme, oregano, garlic, lemon zest, lemon juice, and olive oil to make a paste. If desired, add your favorite mustard to introduce an unexpected warmth and complexity to your roast. After the lamb is tender from the initial roasting, you will remove it from the foil and brush on the herb paste. Then return the lamb to the oven and let the herb paste become a delicious crust.

Preparing the Lamb Breast Plate

To prepare your lamb, remove the membrane over the rib bones. Like pork ribs, the butcher will often leave this membrane on. Don't worry; it's easy to lift this membrane off. It may come off in pieces—that's okay. Start by sliding a knife under the membrane at the edge of a rib bone. Then lift and pull the membrane away. Throw this membrane away.

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  Put knife under silverskin.

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  Pull silverskin membrane off.

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Next, trim off any extra fat and salt and pepper the breastplate liberally. Now, place each side on a separate piece of aluminum foil.

Prepare the Breast Plate

Preheat the oven to 275 degrees Fahrenheit.

You will need the following:

A whole lemon, thinly sliced

A whole bulb of garlic, sliced crosswise

several sprigs of rosemary

Place each breast piece, fat side up, on a long piece of aluminum foil. Salt and pepper liberally. Spread the sliced lemons over both plates. Put 1-2 sprigs of rosemary and half of the bulb of garlic on each plate. Wrap the breastplates individually and place them on a rack over a half-sheet pan or other sheet pan. As the lamb cooks slowly, it will infuse with garlic, lemon, and rosemary. Your home will smell wonderful!

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  Drying breast plate on a tray.

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  Season with salt and pepper.

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  Add garlic, rosemary, and lemon slices.

Initial Roasting Period

The breastplate should cook "low and slow" to avoid becoming dry or tough. 275 degrees for many hours is ideal. Place your wrapped lamb breasts in a preheated 275 degree oven and roast for two hours.

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  Wrapped in foil.

Prepare the Herb Paste

Towards the end of the initial roasting period, prepare a basic herb paste to cover the breast plate:

Ingredients for Herb paste

3 tablespoons extra virgin olive oil

2 tablespoons of Dijon or other prepared mustard

1 tablespoon finely chopped rosemary

1 teaspoon dried oregano

1/2 teaspoon fresh or dried thyme

3 minced cloves of garlic

Zest and juice of a lemon.

cracked black pepper

Mix all ingredients well.

Second Roasting Period

After two hours, remove the roast from the oven and unwrap it. The lamb should be tender. Brush the herb paste on the meaty side and return it to the oven, meaty side up, to roast for another hour until a nice crust forms and the meat is fall-off-the-bone tender.

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  Lamb after initial roasting period.

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  Spread mustard mixture on lamb.

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  Prepare for second roasting period.

Optional Greek Potatoes

If you like, you can modify the second roasting period for the lamb to include Greek Potatoes.

After 30 minutes of roasting, add the Greek potatoes. Take out the lamb and roast for another 20 minutes.

• 4–5 large Russet potatoes

• 1 c chicken broth

• 1/2 c olive oil

• Juice of 2 lemons

• 3 cloves garlic, pressed

• 1 T dried oregano

• 1 t kosher salt

• 1 t pepper

• Optional: lemon slices cut in half or four additional cloves of garlic “smashed”

Slice 4-5 Russet potatoes into wedges. Place in a bowl with 1/4 c. olive oil, three cloves of pressed garlic, oregano, salt, and pepper. When you take the lamb out of the oven after the initial roasting, remove it from the pan.

Raise the oven temperature to 350. Spread the potatoes in a single layer in a 1 13 x 9 inch baking pan or any pan that will hold the potatoes and a little over a cup of additional liquid. Combine the stock with the lemon juice and remaining olive oil, then pour into the gaps between the potatoes. Optionally, spread thinly sliced lemon and smashed garlic on the baking sheet; they will cook and infuse even more flavor into the potatoes.

Unwrap the lamb, spread it with the paste, and place it directly over the potatoes. Carefully put the entire pan (potatoes and lamb) in the oven for 30 minutes. At 30 minutes, if the lamb has a crust, remove it and let it rest. Stir the potatoes and return them to the oven until they are tender. If they are not browning adequately, it's okay to put them under the broiler for a minute or two.

Conclusion

In conclusion, roasting a Greek-spiced lamb breast does not have to be an extravagant expense. This affordable yet incredibly delicious dish showcases the potential of lamb breast and how easily you can create a unique meal with a few herbs and spices.

So gather your ingredients, fire up the oven, and get ready to impress your family and friends with your culinary prowess. With each tender bite, they will appreciate the delightful flavors of Greece without having to travel—right from the comfort of your kitchen!