Grilled Lamb Breast with Barbecue Sauce and Potatoes
Lamb breast is a flavorful, economical cut that becomes tender and succulent when slow-roasted with homemade barbecue sauce. This dish combines French technique with bold, spiced flavors—ketchup, mustard, honey, soy sauce, and warming spices like cinnamon and five-spice create a complex, slightly sweet glaze with heat from Tabasco. Ratte potatoes, halved and tossed with olive oil and herbes de Provence, turn golden and crispy alongside the meat. The magic here is the two-stage cooking: initial 30-minute roast brings the meat up, then potatoes join for the long braise, allowing flavors to meld and fat to render. Ideal for weeknight dinners or casual entertaining—impressive enough for guests, simple enough for a family table. This version balances homemade sauce with classic potato sides, avoiding store-bought monotony while staying weeknight-friendly.
Ingredients
- 2 lamb breastspork shoulder1:1meat
longer cooking recommended; removes:sheep
- 2 ¼ lb ratte potatoesfingerling potatoes1:1potato
waxy variety preserves shape
- 1 cups ketchup
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 6 drops Tabasco
- 1 moka spoon ground cinnamon
- 1 teaspoon five-spice powdergaram masala1:1spice
adds warmth; slightly less licorice note
- 3 tablespoons olive oil
- 1 teaspoon herbes de Provence
- salt(optional)
- black pepper(optional)
Instructions
- 1
Preheat oven to 300°F.
- 2
In a bowl, whisk together ketchup, mustard, honey, soy sauce, Tabasco, cinnamon, and five-spice until smooth.
- 3
Brush the barbecue sauce over both sides of the lamb breasts using a pastry brush, then place on a baking sheet.
- 4
Roast for 30 minutes.
- 5
Wash potatoes, cut in half lengthwise.
- 6
Toss potato halves in a bowl with olive oil, herbes de Provence, salt, and pepper.
- 7
Add potatoes to the baking sheet with the lamb.
- 8
Brush lamb with additional barbecue sauce.
- 9
Continue roasting for 1 hour at 300°F until lamb is tender and potatoes are golden.
Tips
Ratte potatoes hold their shape and develop a creamy interior when halved lengthwise rather than cubed. Their waxy texture absorbs the herb oil without becoming mealy, creating contrast with the tender lamb.
Mix sauce components before brushing; this prevents burning spices individually and creates an even, caramelized glaze. Reserve some uncooked sauce to drizzle at the end for brightness.
Lamb breast has significant fat; slow roasting at 150 degrees C renders this gradually, keeping meat moist while allowing sauce to concentrate without charring.
Good to Know
Store leftover lamb and potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 160 degrees C oven for 15-20 minutes, or slice lamb and warm briefly in a pan with a splash of water to prevent drying.
Prepare the barbecue sauce and potato toss up to 8 hours ahead. Brush lamb with sauce and refrigerate up to 4 hours before roasting. Roast fresh for best texture; do not roast and refrigerate uncooked.
Serve directly from the roasting pan for casual dining, or plate lamb with potatoes alongside. Pairs with a crisp white wine like Alsatian Riesling, or a light red such as Beaujolais. Green salad with acidic vinaigrette cuts richness.
Common Mistakes
Use high heat to avoid tough lamb; 150 degrees C keeps meat moist during the long braise.
Skip brushing sauce halfway through to avoid underseasoned meat; reapply at the 60-minute mark for caramelization.
Cut potatoes too small to avoid mushy centers; halves stay intact with creamy interiors.
Substitutions
waxy variety preserves shape
FAQ
Can I use a different cut of lamb?
Yes. Lamb shoulder, leg, or neck work well at 150 degrees C; increase cooking time to 2-2.5 hours for tougher cuts. Lamb chops need only 45 minutes total. Breast is economical and fattier, ideal for low-temperature roasting.
What if I don't have herbes de Provence?
Substitute equal parts dried thyme, rosemary, and oregano mixed together. Alternatively use Italian seasoning or a single herb like oregano. Herbes de Provence adds anise undertone; omit if unavailable without major impact.
Can I freeze the barbecue sauce?
Yes. Store in an airtight container or ice cube tray for up to 3 months. Thaw overnight in the refrigerator. The sauce does not separate or degrade when frozen. Ideal for batch-cooking multiple roasts.