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Have you ever heard of Lamb Breast? Lamb breast is a cut of belly meat found near the ribs and chest muscles of the lamb. This is one of the more frugal pieces of the lamb because it’s fattier than your meatier cuts of leg, shoulder, or rib. However, this fat produces a rich depth of flavor to the meat it’s when grilled, braised, or oven-roasted. With this easy-to-follow recipe Grilled Lamb Breast, we will show you how to infuse this cut of lamb with Caribbean spices and grill it to tender moist perfection.
- 1 kg Lamb Breast Meat (Boneless)
- 1 tablespoon Olive Oil
Dry Spice Rub
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Cinnamon
- 1 teaspoon Allspice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Dried Mint (mint tea bag)
Rub the lamb breast with the olive oil making sure to completely coat the meat.
Allow the meat to rest and marinate and place in a food container or bowl for at least an hour and set aside.
Cooking the meat
Using a Grill, Lamb breast is cooked in two phases, the first is low and slow and the second is hot and fast. The first phase of low and slow will use low indirect heat and cook for 20 minutes on each side. The second phase of hot and fast will use high direct heat and cook for 5 minutes on each side or until the outside of the lamb is charred to your liking.
Place the meat on the side where the burners are turned off and allow cooking with the cover on for 20 minutes.
After 20 minutes have passed, turn the meat over and allow the other side to cook with the cover on for 20 minutes.
Once the second 20 minutes have passed, place the meat on the side where the burners are on and allow it to cook covered for 5 minutes.
After 5 minutes have passed, turn the meat over and allow the other side to cook covered for another 5 minutes.
Once the meat is charred to your liking remove it from the grill and place it on a serving tray to rest for at least 10 minutes before cutting and serving.
After the coals have preheated, move them to one side of the grill so that half of the grill will get direct heat from the coals and the other half will have no coals and no direct heat.
Place the meat on the side with no coals, cover, and cook for 20 minutes.
After 20 minutes have passed, turn the meat to the other side and continue to cook covered on the side with no coals for another 20 minutes.
Once the second 20 minutes have passed, place the meat on the side of the grill over the coals to cook covered for 5 minutes.
After 5 minutes turn the meat to the other side and cook directly over the coals again for another 5 minutes covered.
Once the meat is charred to your liking remove from the grill and place on a serving tray to rest for at least 10 minutes before cutting and serving.
Slice the meat into 4 portions and serve warm on a plate with your choice of side dishes and refreshing drinks like Homemade Caribbean Rum Punch.
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