Moroccan Lamb Breast Recipe – The 6 Best Way To Cooking

Welcome to Moroccan Lamb Breast Recipe

Morrocan lamb breast recipes are very popular in the world. For my audience request, I shared 7 types of lamb breast recipes in this article. Below are their ingredients and cooking methods:

Moroccan Spicy Lamb Breast With Couscous Recipe

Moroccan Spicy Lamb Breast With Couscous Recipe
Moroccan Spicy Lamb Breast With Couscous Recipe

Preparation time
15 minutes
Time to cook
12 hours
Total time
12 hours 15 minutes

Lamb’s breast is a very cheap cut that benefits from long, slow cooking, making it ideal for sous vide machines. Moroccan spices flavors really get a chance to enter the meat during the long cooking time and make a delicious, warm winter meal.

Cuisine: Moroccan
For 4 people



  • 2 cloves of garlic
  • 1 tablespoon of sea salt flakes
  • ¼ teaspoon sweet paprika
  • ½ teaspoon ras-el-hanout
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 tablespoons thyme leaves
  • 2 tablespoons olive oil
  • A thick slice of butter


    • 250g quick-cook couscous
    • 375 ml of hot water or broth
    • A handful of fresh chives
    • A handful of fresh mint leaves.
    • A handful of fresh flat-leaf parsley
    • salt and pepper


Fill the sous vide machine and preheat to 55C.

To make the spice, peel the garlic cloves and gently crush them together with the salt with a mortar and pestle. Add the paprika, cumin seeds, coriander seed, ras el hanout, and thyme leaves, and continue mixing. Add the oil gradually until it becomes a thick paste. Melt the butter in a small skillet and stir with the spice paste.

Carefully remove any string or elastic binding your lamb belly and flatten the meat (you may find that it is actually several pieces of flattened meat rolled together. Spread generously all sides with the spice paste.

Re-roll the meat and tie it tightly into a roll. Put the meat in a sturdy plastic bag and vacuum seal. Put the fixed pack in the sous vide machine, close the top, and set the clock for 12 hours. When the meat is done, turn off the machine and prepare the couscous.

Finely chop the herbs. Put the couscous in a large bowl and add the hot water/broth. Cover with a plate and let it rest for about 10 minutes, at that point top with a fork and add the chopped herbs. Check the seasoning and add salt and pepper depending on need.

Remove the package containing the meat from the sous vide machine. Cut the bag and remove the meat, reserving the juices. If you want a crispy exterior, place the meat in a roasting pan in a hot oven for 10 minutes, turning regularly until the brown colour, but I wasted no time with this.

If you want sauce, pour as much fat from the juices as possible and heat the rest in a small saucepan, and thicken with a little cornmeal mixed with cold water.

Serve the sliced ​​lamb over the couscous, along with roasted aubergine slices.



I wanted my lamb to be medium raw and still a little pink, but if you want yours to be medium, you need a temperature of about 60 ° C and a cooking time of 12 to 15 hours; What’s more, in case you need it a lot, you will need a temperature of 65-70 ° C. and between 15 and 20 hours.


A similar result can be obtained by seasoning meat as shown and cook skin side up in a huge pot over low heat in a hot oven (200 ° C) for 20 minutes to brown.

At this time add about 500 ml of lamb or vegetable broth (or half the broth, half white wine) and cover the plate tightly with aluminium foil. Lower the oven to 140 ° C and cook for 3 hours until the meat can be easily pierced with a fork. I also prefer to remove the aluminium foil and grill over a hot heat grill for the last 10 minutes or so to give the skin a little crisp.

Moroccan Style Roasted Lamb Breast Recipe

Moroccan Roasted lamb Breast Recipe
Moroccan Roasted lamb Breast Recipe


  • 3 pounds of lamb breast
  • 1 onion
  • 1/2 cup vegetable oil
  • 1 tablespoon smen (ghee) – clarified butter
  • 3 garlic cloves
  • 1 teaspoon of salt (to taste)
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons of paprika
  • 1 teaspoon ground ginger
  • A large pinch of saffron


  • Cut the onion and garlic.
  • Mixing the spices in 1/2 cup of water.
  • Make some pieces in the meat. Cover the meat with the spices and garlic mixture.
  • In a frying pan, cook the meat with vegetable oil, explained the butter, and onion. Pour 2 cups of water into the meat.
  • Cover the skillet and permit the meat to cook over high warmth until completely cooked (this will require around 60 minutes). Turn the meat periodically in the dish so it cooks on all sides.
  • When the meat is cooked, put it in a heating dish and pour a few tablespoons of sauce on top.
  • Roast the meat in the oven for 5 minutes.

8. Pour the remainder of the sauce over the meat and serve right away.

Roasted Lamb Breast Recipe with Moroccan Stuffing

Here is one of my favourite lamb recipes for all of you.

This roast uses a lesser-known cut of lamb, but is full of flavour. It takes a long lethargic cook, however, you will be remunerated with an amazing roast that is 1/4 the price of a traditional cut of lamb. Think roast pork. The skin turns out to be amazingly fresh, nearly crunchy.

This is because of the great fat substance found under the skin. The cut has more fat than a leg, yet lethargic cooking results in a large amount of fat removed from the cut. You should get your cut from the butcher and you may have to pre-request. I can just get the lamb breast on Mondays or Tuesdays before they turn into sausage. Just chat with your butcher.

I love this type of cuisine. Using clippings that my grandmother or great-grandmother would have used daily to support their family, which somewhere in our opulence and abundance has been forgotten or lost.

You can set up the moved lamb daily or two ahead of time prior to flame grilling; indeed, the more you leave the lamb prior to grilling, the crispier the skin will be. Everything has to do with drying the skin.
The Moroccan filling, in view of cooked quinoa, is the ideal side dish, sweet, delicious however not overpowering. I like to serve these straightforward, some roasted Dutch carrots, possibly some buttered beans, and a traditional homemade mint sauce. Perfection.

Roasted Lamb Breast With Moroccan stuffing Recipe
Roasted Lamb Breast With Moroccan stuffing Recipe


    • 1 LEEK
    • BUTTER 25G
    • 1 tablespoon of coriander stem and leaves finely chopped
    • 2 teaspoons Moroccan spice seasoning
    • 5 sprigs of lemon thyme
    • 2 dessert teaspoons of boiling water

For filling:

In a saucepan over medium heat add the butter. When dissolved and beginning to froth add the leeks.

Sweat the leeks for 5 to 10 minutes until transparent and delicate. Add the garlic and Moroccan flavouring and cook for 1 moment.

Presently add the quinoa, dates, pecans, coriander, salt, pepper, lemon squeeze, and zing and consolidate and cook for 2 minutes. Add the egg and eliminated it from heat.

Cool slightly.

For lamb:

  • Preheat the oven to 220C
  • Place the lamb breasts skin side down and the smaller side towards you.
  • Remove unreasonably fatty lumps (it’s a fatty piece of meat, however, most self-destruct with long cooking).
  • Spread the stuffing equally absurd breasts leaving a 1cm clear edge for rolling.
  • Starting at the dainty end, roll the lamb away from you. Secure with kitchen twine in spots to hold the moved dish together. Rehash with the leftover lamb breast.
  • Score the highest point of the lamb breast roll somewhat across with a sharp knife. Place in the refrigerator uncovered for at least an hour and up to 2 days to dry the skin a bit (this helps with the crunch)
  • When ready to grill drizzle with olive oil and sprinkle with sea salt flakes and lemon thyme sprigs.
  • Put on the centre rack of the oven and sear for 30 to 40 minutes. For the carrots, place on a warmth safe plate, shower with olive oil, sprinkle with lemon
  • Then bring down the temperature to 150 ° C and dish for 2 – 2 1/2 hours. Eliminate and let it rest a little.
  • For the carrots, place on a warmth safe plate, shower with olive oil, sprinkle with lemon thyme, salt, and pepper, and place in the oven when the lamb still has 40 minutes to consume. If the carrots need an additional roast after the lamb (depending on the size of the carrot) increase the heat to 220 ° C and grill while the lamb rests.

Mint sauce

  • Finely slash the mint leaves.
  • In a pitcher or bowl add the sugar, minced mint, and bubbling water.
  • Let it sit for a couple of minutes. Put vinegar and test to adjust by adding more sugar or vinegar offset depending.
  • Serve with the carved lamb roast and Dutch baby carrots.
  • Slice and serve the lamb, presenting with the simmered delicate Dutch carrots with an enhancement of greens and mint sauce.


Order your lamb breast/flaps from your butcher. Ask to be boned but keep the bones, they make an exceptional broth.

Moroccan Style Roasted Lamb Breast With lemon Beans

Moroccan Roasted Lamb Breast With Lemon Beans
Moroccan Roasted Lamb Breast With Lemon Beans

Lamb’s breast is a very underrated cut, usually overlooked in favour of the shoulder or leg even though it makes a very good roast. It is also cheap (average £ 3-4) and because it is small it is ideal for the cook who lives alone. You will have enough for the main meal and enough leftovers for sandwiches, pilaf, or risotto.

It’s easy to make a mess with roast brisket – you need a good blast of warmth to begin the long, moderate time frame on the off chance that you would prefer not to wind up a fatty with rubbery skin and chewy meat. Follow the guidelines to transform it into an astonishing, delicate, and tasty dinner.

This cut tends to be stuffed with the usual garlic and rosemary, but since lamb is eaten in North Africa, I like to give it a Moroccan touch with a good dollop of chermoula. Chilli peppers and lemon help relax the pulp while giving it additional flavor.

The hot lemon bean garnish is also native to Morocco.

What do you need:

    • 1 breast of lamb
    • Chermoula Pasta
    • 100 g of fresh or frozen broad beans (weight in a pod)
    • 1 canned lemon
    • Juice of half a fresh lemon
    • Half a dozen black olives, pitted and sliced
    • Olive oil
    • 1 clove garlic, thinly sliced
    • 1/4 teaspoon cumin and paprika
    • Some chopped cilantro
    • Salt and pepper

What To do

Make the chermoula paste. In the event that the meat has effectively been rolled and attached with butcher twine, cut and unroll it. Lay the meat skin side down on a cutting board and spread a very generous dollop of chermoula all over the place, working the paste everywhere and ensuring all the meat is covered. Re-roll it tightly and secure it with butcher string or a pair of metal skewers. Put it on a plate, cover it with stick film and leave it in the fridge for at least 4 hours (overnight if you can).

To cook it, heat the oven to 220C and cook it for 25 minutes. The skin should begin to get fresh. Lower the oven to 160C, then roast it for another 2 hours, basting it well every half hour with your juices. keep it to rest for 10-15 minutes after it emerges from the oven. T

To make the beans, bubble them for 2-3 minutes in salted water, drain and cool rapidly under cold running water. Let it deplete again and remove the extreme external skins. Warm the olive oil in a substantial skillet and sauté the spices and garlic. Add the beans, lemon juice, and finely chopped canned lemon. Cook over low warmth for around 10 minutes, adding the olives throughout the previous couple of moments. Season to taste and enhancement with the slashed cilantro.

Cook tips

Lamb breast can be very fatty, so choose one that has a good meat-to-fat ratio. If you are buying from a butcher and he is cutting up your carcass, make sure he removes the ribs. Do not cook it little, for such a small joint, it is easy to think that it will not need much time in the oven. Believe me, it does. A great deal of fat will fall off during cooking, even in a lean cut. The skin should be wonderfully thin and crisp at the end.

I suggest boiling and stripping the beans ahead; I will in general battle on the love seat as it’s the sort of pointless chore you can do while watching TV. You can finish the rest of the plate while the meat is resting.

Moroccan Lamb Breast Recipe With BASE MARIQUÍ MARROQUÍ MAYOR

Moroccan Lamb Breast With BASE MARIQUÍ MARROQUÍ MAYOR Recipe

Moroccan Lamb Breast With BASE MARIQUÍ MARROQUÍ MAYOR Recipe

10 Covers


  • Rolled Lamb Breast 3.2KG
  • Pomegranate Syrup 100ML
  • White Onion – Peeled and Sliced ​​Thick 600G
  • Water200ML
  • 500ML apple juice
  • Pomegranate Seeds2 Fruits
  • Flat Parsley – Chopped 30


    • Marinate the lamb breast in BASE MARIQUÍ MARROQUÍ MAYOR overnight
    • Warm an oven to 150 ° C.
    •  Put the onions in a cooking skillet with the lamb on top. Pour over the MAJOR PIRI MARI BASE
    •  Pour the water, pomegranate syrup, and squeezed apple around the lamb, and cover firmly with aluminium foil.
    •  Spot in the oven and cook for roughly 4 hours; until the meat is tender and can be thrown away
    •  Drain the cooking alcohol into a tall compartment and let it rest. Skim fat and add to skillet. Halve
    •  Serve the lamb in a bowl with the cooking liquor and garnish with chopped parsley and pomegranate seeds before serving.

Moroccan Lamb Breast Recipe With EVOO

Level: Easy
Total: 30 min
Preparation: 15 min
Cook: 15 min
Yield: 4 servings


  • 2 pounds diced boneless leg of lamb
  • 1 1/2 teaspoons cumin, half a palm full
  • 1 1/2 teaspoons coriander, half a palm full
  • 1 tablespoon chilli powder, slapped
  • 1/2 teaspoon cinnamon
  • Salt and pepper
  • Flour for dredging
  • 2 tablespoons EVOO
  • 2 red chilli peppers, seeded and minced
  • 2 chopped onions
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 2 cups of chicken broth
  • 1 teaspoon zest plus juice of 1 ripe orange or lemon
  • Flatbread or couscous, to serve
Moroccan Lamb Breast Recipe With EVOO
Moroccan Lamb Breast Recipe With EVOO


Sprinkle the meat with a spice mix of cumin, coriander, chilli, cinnamon, salt, and pepper, then sprinkle with flour. Warm the EVOO in a Dutch oven over medium-high warmth.

At the point when the oil is smoking, add the meat and brown coloured everything. Remove to a plate, lower the heat a little and add more EVOO, the chillies, the onion, and the bay leaf. Cook to slow, 6 to 7 minutes. Put the tomato paste, stock, zing, and juice. Once the liquid comes to a boil, add the meat again and reduce the heat to thicken it a bit. Present with flatbread or couscous.

My other helpful post:

Majorcan lamb roast recipe

Conclusion on Moroccan Lamb Breast Recipe

In this article, I tried to explain the best Moroccan lamb Breast Recipe. I hope you try these recipes at home at any gathering and occasion. If you read my recipe article then let me know how it is? Comment below about this article.

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