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.
It might be easier to cut if you had higher quality lamb meat. The UGA meat sale doesn't always have the best cuts available.
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