I think this is the second time I’ve ever made lamb. This was really good!

Roasted Lamb Breast

4 lbs lamb breast, separated into two pieces
2 tbsp olive oil
2 tsp salt
2 tsp ground cumin
1 tsp ground black pepper
1 tsp dried Italian herbs (oregano, thyme, basil)
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp paprika

1/2 cup chopped Italian flat leaf parsley, minced
1/3 cup white wine vinegar
1 lemon, juiced
2 cloves garlic, crushed
1 tsp honey
1/2 tsp red pepper flakes
1 pinch salt


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Whisk olive oil, salt, cumin, black pepper, dried Italian herbs, cinnamon, coriander, and paprika in a large bowl until combined.
  3. Coat each lamb breasts in the olive oil and spice mixture and transfer to a roasting pan, fat side up.
  4. Tightly cover roasting pan with aluminum foil and bake in the preheated oven until the meat is tender when pierced with a fork, about 2 hours.
  5. Remove lamb from oven and cut into four pieces.
  6. Increase oven temperature to 450 degrees F (230 degrees C).
  7. Line a baking sheet with aluminum foil and place lamb pieces on it. Brush the tops of each piece with fat drippings from the roasting pan.
  8. Bake lamb until meat is browned and edges are crispy, about 15 minutes.
  9. Meanwhile, combine chopped parsley, vinegar, fresh lemon juice, garlic, honey, red pepper flakes, and salt in a large bowl. Mix well and set aside.
  10. Increase the oven’s broiler to high and brown lamb for 4 minutes. Remove from oven.
  11. Serve lamb topped with parsley and vinegar sauce.

Mushroom Mashed Potatoes

6 yukon or red potatoes, quartered
3 tbsp butter
1 medium onion, diced
6 mushrooms, sliced
1/2 cup butter
1/4 cup sour cream

Boil potatoes until soft, about 20 minutes.

Meanwhile, saute onions and mushrooms until tender.

Mash with a potato masher (or bottom of a drinking glass).

Add onions, mushrooms and remaining ingredients and stir into mashed potatoes.

Garlic Green Beans
Good, but was missing something. Next time I think I’ll add sliced almonds or something.

2 tbsp olive oil
1 lb green beans, trimmed
2 cloves garlic, sliced salt, to taste

Blanch the green beans: Bring water to a boil in a medium-sized pot. Add green beans. Cook green beans in boiling water for 5 minutes, or until tender. Drain and run cold water over the beans.

Heat olive oil in a pan over medium heat. Add garlic. Once garlic is fragrant, add the beans and salt and saute.