Grilled Lamb Breast Recipe with Caribbean Spices

Published on November 1st 2021 by Rachael Ottier Hart.
Last updated on April 8th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Grilled Lamb with caribbean spices on wooden cutting board.

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 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 when it’s 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.

Rate
Average: 4.8 (16 votes)
Total rating includes sum of all comments and anonymous votes.

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time
60 mins
Cook Time
60 mins
Total Time
120 mins
Serves
4 persons

Ingredients

  • 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)

Instructions

Seasoning

Mix the Dry Rub Ingredients together into a bowl and set aside.

Rinse the lamb breast and pat dry with paper towels to remove all excess water.

Rub the lamb breast with the olive oil, making sure to completely coat the meat. Sprinkle the dry rub all over the lamb breast, making sure to massage the rub into 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, the 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.

Gas Grill

Preheat the grill using half of the burners to one side of the grill and cover for 5 minutes.

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.

Slice the meat into 4 portions and serve warm on a plate with your choice of side dishes.

Charcoal Grill

Preheat the grill by lighting the coals and allowing them to warm up for 5 minutes, covered.

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 it from the grill and place it 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.

Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
Unlock Exclusive Recipes & More! 🔓

Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!

Subscribe
Keywords
Grilled Lamb Spice Rub, Grilled Lamb Breast Recipe, Simple

Carol Smith (not verified)

Well I am just fi to try a lamb breast recipe yall gave me

Permalink 19 Aug 2023

Jennifer Dodd

Thank you for the comment & let us know how it worked out for you.

Permalink 21 Aug 2023

Rickey Taylor (not verified)

First time trying the Lamb breast.Reall looking forward to grilling in.👍😋

Permalink 24 Aug 2023

Jennifer Dodd

It’s so tender and delicious, thanks for stopping by & looking forward to hearing back about how it turned out.

Permalink 27 Aug 2023

Vivian Marigold (not verified)

Hi. For the grilling part on a gas grill, what do you suggest the temperature should be at? In process of grilling.

Permalink 27 Aug 2023

Jennifer Dodd

Hi Vivian, 350F will work for cooking on a gas grill.

Permalink 27 Aug 2023

Shell (not verified)

Haven't tried this yet but excited to! Do you just place the meat directly on the grill grate? Or should I put it in foil or something? Thanks for the recipe to try!

Permalink 31 Aug 2023

Jennifer Dodd

We love this recipe as its different then all the rest and so tasty, in this recipe the meat is grilled then cooked onto one side of the grill. You can defiantly wrap it in foil to keep the moisture in and cook the lamb until it's tender and juicy. Let us know how it works out for you and thank you for your comment.

Permalink 10 Sep 2023

Justin R Southworth (not verified)

You don't indicate when the dry rub should be added.

Permalink 11 Mar 2024

Sarah Leadon

Hi, Justin. Thanks for leaving a comment. The rub should be added to the lamb breast after you coat it with oil. This step has been added to the recipe instructions.

Permalink 05 Apr 2024

Add new comment

The content of this field is kept private and will not be shown publicly.
Rachael Ottier Hart
Author:

Join Rachael on a global culinary journey. With a passion for travel and diverse cuisines, she crafts recipes that weave flavors, scents, and stories into each dish, igniting your wanderlust with every bite.

More posts by Rachael Ottier Hart