Popular searches
Articles
Series
Topics
Shop
Recipes
Prep time
5 minutes
Cook time
3 hours
Course
Main
Skill level
Intermediate
Season
Spring, Fall, Summer
Serves
4 to 6
Chef’s notes
Lamb breast is one of the more affordable cuts. Although the breast isn’t as picturesque as a rack of lamb chops, this cut is full of flavor. It’s basically lamb ribs—great on the grill or smoker—and is so easy to cook. This cut is so fatty that you can’t really mess it up.
Ingredients
- 2 lbs. lamb breast
- Olive oil
- 2 tsp. sumac
- 1 tsp. dried oregano
- ½ tsp. coriander
- ½ tsp. cumin
- ½ tsp. allspice
- 1½ tsp. kosher salt
- Apple cider for spraying
- ¼ tsp. toasted sesame seeds
- Lemon wedges
Also works with
Venison or pork
Special equipment
Smoker
Preparation
- Trim off most of the fat cap on lamb breast. Turn it over to the bone side and make shallow cuts through the silver skin in between (parallel to) the bones – this will keep the breast from curling.
- In a small bowl, combine sumac, oregano, coriander, cumin, allspice, and kosher salt. Lightly coat the lamb breast with olive oil and evenly sprinkle on the rub. Set aside while the smoker comes to temperature.
- Preheat the smoker to 250°F. Then, place lamb meat-side up on the rack and smoke for 1 hour. Then turn the lamb over and smoke for another 45 minutes. Then return the lamb to the meat-side-up position and smoke for an additional 45 minutes. Spritz the breast with apple cider every 30 minutes during this process.
- Next, wrap the lamb breast in heavy-duty aluminum foil and smoke for an additional 30 minutes. Allow meat to rest at least 10 minutes before slicing–you might need kitchen shears to get through the tough cartilage. Sprinkle sesame seeds and lemon juice over the meat before serving.
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Smoked Turkey Breast with Cranberry Balsamic Glaze
(0)
For an elevated version of your everyday turkey breast, go with this recipe. Beginning with rich bone-in turkey breast, the flavor is built with fresh herbs, onions, apples, and recteq wood-fired smoke. With a little patience and some good ol’ wood-fired heat, you’ll start to notice that...
Jody Flanagan
Nov 22, 2024
Read More
Play Now
Recipes
Smoked Goose Salad with White Balsamic Vinaigrette
(0)
This time of the year in Virginia, it’s so hot and humid that the thought of cooking over a hot range makes me lose my appetite. So as the days become increasingly scorching, more and more salads start making the rotation onto the menu.
This particular salad is a frequent flier, a white balsamic and...
Wade Truong
Jul 21, 2022
Read More
Play Now
Recipes
Corned Goose Breast
(2)
Corned goose breast is one of those recipes that you make when you and your buddies are fortunate enough to pile up a couple bag limits of geese.
I gut and pluck my geese, saving the skin and fat in order to render it for making goose leg confit. The boneless and skinless goose breasts are perfect...
Steven Rinella
Jan 17, 2018
Read More
Play Now
Smoked Za’atar Lamb Breast
Prep time
5 minutes
Cook time
3 hours
Course
Main
Skill level
Intermediate
Season
Spring, Fall, Summer
Serves
4 to 6
Chef’s notes
Lamb breast is one of the more affordable cuts. Although the breast isn’t as picturesque as a rack of lamb chops, this cut is full of flavor. It’s basically lamb ribs—great on the grill or smoker—and is so easy to cook. This cut is so fatty that you can’t really mess it up.
Ingredients
- 2 lbs. lamb breast
- Olive oil
- 2 tsp. sumac
- 1 tsp. dried oregano
- ½ tsp. coriander
- ½ tsp. cumin
- ½ tsp. allspice
- 1½ tsp. kosher salt
- Apple cider for spraying
- ¼ tsp. toasted sesame seeds
- Lemon wedges
Also works with
Venison or pork
Special equipment
Smoker
Preparation
- Trim off most of the fat cap on lamb breast. Turn it over to the bone side and make shallow cuts through the silver skin in between (parallel to) the bones – this will keep the breast from curling.
- In a small bowl, combine sumac, oregano, coriander, cumin, allspice, and kosher salt. Lightly coat the lamb breast with olive oil and evenly sprinkle on the rub. Set aside while the smoker comes to temperature.
- Preheat the smoker to 250°F. Then, place lamb meat-side up on the rack and smoke for 1 hour. Then turn the lamb over and smoke for another 45 minutes. Then return the lamb to the meat-side-up position and smoke for an additional 45 minutes. Spritz the breast with apple cider every 30 minutes during this process.
- Next, wrap the lamb breast in heavy-duty aluminum foil and smoke for an additional 30 minutes. Allow meat to rest at least 10 minutes before slicing–you might need kitchen shears to get through the tough cartilage. Sprinkle sesame seeds and lemon juice over the meat before serving.