Roast Lamb Breast with Sweet Potatoes and Parsnips

2 Oct

I have some good news folks.  Lamb breast, a tragically overlooked cut of meat, is delicious and it costs less than $4.

Prepare to drool.

Hubby and I participated in a 5K this morning for the Multiple Myeloma Research Foundation and afterward I spend the afternoon studying, working on papers, laundry and random house chores.  This was easy enough to whip up and still have a productive afternoon.

Seasoned with herbs de Provence, garlic cloves, salt and pepper, EVOO.

And into the oven…

The drippings from the meat marinate the vegetables.

Roast Lamb Breast with Sweet Potatoes and Parsnips

1 Lamb breast (about 2 lbs)
3-4 sweet potatoes, cubed
2 large parsnips, peeled and cubed
Herbs de Provence
2-3 garlic cloves, chopped
salt and pepper

Rub EVOO all over both sides of lamb and sprinkle on herbs de Provence, salt and pepper.  Toss prepared vegetables with EVOO, salt and pepper and place in bottom of roasting pan or large pyrex.  Place lamb on top of vegetables.  Lay chopped garlic pieces over the top of the meat and nestle some in between vegetables.  Place in 375 degree oven until desired level of doneness.



2 Responses to “Roast Lamb Breast with Sweet Potatoes and Parsnips”

  1. torviewtoronto October 20, 2011 at 11:44 am #

    this is a colourful combination wonderfully done

  2. Phil in the Kitchen October 21, 2011 at 5:44 pm #

    Lamb breast can be so good especially with those sweet vegetables roasted along with it. Delicious. (Be warned, though: I’ve noticed a couple of trendy chefs using this cut recently so it could become more expensive if it becomes trendy.)

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