Oooo-kay, after some searching, I ended up combining a couple of recipes. Surprised? Well, obviously, you haven't been reading this blog for very long then. I did indeed find some recipes for lamb breast, but I didn't care for any of the flavor profiles. So I expanded my search to all things lamb and came up with this recipe (more or less).
Mustard Herb Roasted Lamb Breast
Zest of 1 lemon (I had some in the freezer)
5 garlic cloves, minced
1 1/2 Tbs. Herbes de Provence
1 1/2 tsp. kosher salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
3 Tbs. Dijon mustard
3 Tbs. extra-virgin olive oil
1 shallot, peeled and quartered
3.86 lb. lamb breast
1/4 cup white wine
1/2 cup turkey stock
2 Tbs. unsalted butter, at room temperature
Now we get a better look at the lamb breast.
The recipes for lamb breast directed me to cut the meat into portion sizes. That meant that I needed to cut between the rib bones. In a couple of places I had to exert my influence and just break the bones. I am woman - hear me roar.
Luckily for you the Foodie Daughter was wandering through the kitchen and agreed to take some pictures for you.
For some reason the Foodie Daughter kept giggling as I was handling the meat. Kids.