Slow-roasted crispy lamb breast

Two and a half hours at a low heat melts out the fat, and a hot finish crisps what is left.

Serves

4 people

Prep

10 minutes

Cook

2 hours 55 minutes

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From the shop

Start with two 1 kg packs of lamb breast. Breast carries a lot of fat, so one pack feeds two people.

Lamb breast has plenty of fat, so slow cooking gives the fat time to melt out. Roast it on a rack so the meat does not sit in its own fat.

Ingredients

• 2 kg lamb breast
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp cracked black pepper

Method

1. Heat the oven to 150°C. Mix the cumin, paprika, garlic powder, salt and pepper in a small bowl.
2. Pat the lamb dry. Score the fat with a sharp knife. Rub the spice mix all over and into the cuts.
3. Set the lamb fat side up on a rack over a roasting tray. Pour 1 cup of water into the tray so the fat does not smoke.
4. Roast for 2 hours 30 minutes, until a knife slides in with no resistance.
5. Turn the oven up to 220°C. Roast for 15 minutes more to crisp the outside.
6. Rest the lamb for 10 minutes. Slice it into thick strips.

Serve it

Serve with flatbread, a sharp tomato and onion salad, and yoghurt.