Garlic Rosemary Rubbed Lamb Breast with Peach-Balsamic Glaze and Green Pea Puree

Garlic Rosemary Rubbed Lamb Breast with Peach-Balsamic Glaze and Green Pea Puree perfectly blends rustic charm and sophisticated flavors. This culinary masterpiece transforms a simple cut of lamb into a stunning centerpiece by utilizing a mix of aromatic herbs and spices, complemented by a sweet and tangy glaze and a silky smooth puree.

The journey of this dish begins with the careful preparation of the lamb breast, a cut prized for its rich marbling and deep flavor. To create a robust foundation of flavors, the lamb is generously rubbed with a homemade marinade consisting mainly of minced garlic and freshly chopped rosemary. This is enhanced by adding cumin, coriander, and paprika, each contributing unique warm, earthy notes that are beautifully absorbed into the meat during the marinating process. To bind these spices together and ensure they adhere well to the lamb, extra virgin olive oil is used to create a paste, helping to infuse every fiber of the meat with these aromatic seasonings.

What is a lamb breast?

The term “lamb breast” can be a bit misleading. It refers to the lower part of the lamb on the underside, close to the belly, rather than the chest area directly behind the forelegs, which might typically be considered the “breast” in humans. This cut includes part of the rib cage and is known for its rich flavor and higher fat content, making it ideal for slow cooking methods like roasting, braising, or smoking. Lamb breast is a less common cut than other parts like lamb chops or leg but offers a delicious and cost-effective option for flavorful, slow-cooked dishes.

Once marinated, the lamb is slow-roasted at a low temperature to tender perfection. The long cooking time allows the fat to render slowly, basting the meat from the inside out and ensuring it remains juicy and flavorful. As it cooks, the outer layer of the lamb transforms into a beautifully crisp crust, thanks to a final blast of high heat towards the end of cooking. This enhances the texture and locks in the flavors, creating a delightful contrast between the crispy exterior and the succulent interior.

The peach-balsamic glaze complements the lamb’s rich and savory notes. This glaze is made from ripe, juicy peaches simmered with balsamic vinegar and a hint of rosemary. Honey adds a velvety sweetness that perfectly balances the balsamic acidity, resulting in a glossy, sticky coating that drapes elegantly over the lamb. The glaze brings brightness to the dish, cutting through the meat’s richness with its sweet and tangy flavor profile.

The final component of this exquisite dish is the green pea puree, which introduces a fresh and vibrant element to the plate. The puree is made from tender green peas blended with goat cheese and sour cream. A handful of fresh basil leaves is added to the puree, lending a subtle peppery flavor that beautifully complements the sweetness of the peas. This verdant puree adds color and balances the hearty lamb with its light and refreshing taste.

Each element of this dish is thoughtfully prepared and expertly combined to create a harmonious blend of textures and flavors. From the aromatic, herbaceous lamb to the sweet and sour glaze and the creamy, refreshing puree, Garlic Rosemary Rubbed Lamb Breast with Peach-Balsamic Glaze and Green Pea Puree is a celebration of ingredients and techniques that showcase the potential of simple components transformed into a meal that is both elegant and comforting. This dish is a true testament to the beauty of culinary artistry, perfect for special occasions or as a gourmet treat for the discerning palate.

Garlic Rosemary Rubbed Lamb Breast with Peach-Balsamic Glaze and Green Pea Puree

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: MediterraneanDifficulty: Medium

Servings

4

servings

Prep time

4

hours 

Cooking time

4

hours 

30

minutes

Total time

8

hours 

30

minutes

Garlic Rosemary Rubbed Lamb Breast with Peach-Balsamic Glaze and Green Pea Puree features succulently slow-roasted lamb, enriched with a sweet and tangy peach-balsamic glaze and elegantly paired with a creamy green pea and goat cheese puree for a sophisticated blend of flavors.

Ingredients

• For the Lamb Breast:

• 1 1 lamb breast (2-3 pounds)

• 4 cloves of 4 garlic, minced

• 2 tablespoons 2 rosemary, freshly chopped

• 1 tablespoon 1 cumin

• 1 tablespoon 1 coriander

• 1 tablespoon 1 paprika

• 1/4 cup 1/4 extra virgin olive oil

• to taste, salt and ground black pepper

• For the Peach-Balsamic Glaze:

• 2 ripe 2 peaches, peeled and diced

• 1/4 cup 1/4 balsamic vinegar

• 2 tablespoons 2 honey

• 1 teaspoon 1 rosemary

• to taste, salt and ground black pepper

• For the Green Pea Puree:

• 2 cups 2 green peas (fresh or frozen)

• 1/2 cup 1/2 goat cheese

• 1/4 cup 1/4 sour cream

• 1 handful of 1 basil leaves

• to taste, salt and ground black pepper

Directions

• Prepare the Lamb:
  In a small bowl, mix the minced garlic, chopped rosemary, cumin, coriander, paprika, salt, and ground black pepper with the extra virgin olive oil to create a paste. Thoroughly coat the lamb breast with this spice paste. Place the seasoned lamb in a large resealable plastic bag or in a shallow dish, cover with plastic wrap, and refrigerate. Let the lamb marinate for at least 4 hours, or overnight if possible, to allow the flavors to penetrate deeply into the meat.
• Roast the Lamb:
  Preheat your oven to 250°F (120°C).
  
  Wrap the lamb tightly with aluminum foil, place in a roasting pan, and slow roast in the oven for 4 hours until tender.
• Make the Peach-Balsamic Glaze:
  While the lamb is roasting, combine the diced peaches, balsamic vinegar, honey, and rosemary in a saucepan over medium heat. Cook until the peaches are soft and the mixture has reduced to a glaze, about 10-15 minutes. Puree the mixture until smooth, season with salt and pepper, and set aside.
• Prepare the Green Pea Puree:
  Boil the green peas until tender, about 3-5 minutes for frozen peas, then drain. Blend the peas with goat cheese, sour cream, and basil in a food processor until smooth. Season with salt and ground black pepper to taste.
• Finish Roasting the Lamb:
  Remove the foil, increase the oven temperature to 425°F (220°C), and roast for 15-20 minutes to crisp the exterior. Let the lamb rest for 10-15 minutes before slicing.
• Serve:
  Slice the rested lamb breast and arrange on plates. Drizzle the peach-balsamic glaze over the lamb slices. Accompany each serving with a dollop of the green pea puree on the side.