Prep time
5 minutes
Cook time
3 hours
Course
Main
Skill level
Intermediate
Season
Spring, Fall, Summer
Serves
4 to 6
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
Special equipment
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.
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
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
Special equipment
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.