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Curry Crusted Lamb Breasts with Thai Basil Raita

The other day, I was restocking my fridge with an order at FreshDirect. I’m not a huge fan of their produce, but they are convenient and they have a surprisingly well stocked selection of meat. I love browsing through the different cuts of meat and on this visit I came across something I’d never seen
Course Entree
Cuisine Experimental, Middle Eastern
Level Intermediate
Main Ingredient Lamb
Diet Gluten-Free, Low Sugar, Low-Carb


  • 2 pounds lamb breast

for rub

  • 1 tbs ginger minced fresh
  • 3 large cloves garlic
  • 2 teaspoons kosher salt (or 1 tsp table salt)
  • 1 teaspoon evaporated cane sugar

for curry crust

  • 1 tbs garam masala
  • 1 teaspoon cinnamon
  • 1/4 - 1/2 teaspoon cayenne pepper
  • black pepper

for Thai basil raita

  • 8 oz yogurt strained ("Greek" )
  • 2 tablespoons Thai basil minced
  • 1 teaspoon cumin toasted
  • pinch salt


  1. Preheat oven to 275 degrees F.
  2. Mash the garlic, ginger and salt together to make a paste. Rub this all over the lamb breast.
  3. Mix the spices together then sprinkle on both sides of the breast.
  4. Roast for about 3 hours or until the the meat is fork tender and pulls away from the bones.
  5. For the raita, just whisk the ingredients together and salt to taste.