I had never worked with lamb breast before. Matt likes to buy meat from the UGA meat sale and this was one of the meats he bought. I actually thought they were ribs at first, but read the packaging and found out it was lamb breast. It looked very similar to ribs, so I decided to season it up and grill it as I would ribs.
I seasoned the breasts liberally with some salt, pepper, chili powder, cumin and crushed red pepper. Because rosemary and thyme work well with lamb, I chopped some up and threw it in as well. I also decided to experiment with some ground cardamom. Cardamom is a very fragrant and sweet spice, like nutmeg. A little goes a long way. I thought it would be a nice balance with all the smoky, spicy seasoning and herbs though. I tossed the lamb with some olive oil as well and threw it on the grill. Medium heat, a few mins each side. These ribs were so flavorful. And the seasoning worked so great together. I would say the two stars were the fresh rosemary and sweet cardamom.
A note about lamb breast, it is hard to cut! I couldn't slice each rib because some of them had a spine that ran along the bottom. A butchers knife would be great here, but since we didn't have one, I just followed the bones. So my rib cuts came out a bit zig-zagged, but that didn't matter. These were tasty, cut beautifully or not.