At a glance
Trim the hard fat from bone-in lamb breasts and season them with cumin, coriander and paprika. Smoke them at 250°F to 275°F for about 2 1/2 hours, then wrap them with stock and cook them until they reach 195°F to 203°F. Unwrap them to firm up the bark, then slice between the bones and serve with garlic yogurt.
Lamb breast is the lamb version of pork spare ribs or beef plate ribs: a cheap, fatty cut with a row of small rib bones running through it. Cooked quickly it is tough and greasy, but smoked low and slow it becomes tender, with the fat rendering into rich, crispy edges. Sliced into ribs, it is one of the best value cuts you can put on a smoker.
Lamb breast, Denver ribs and riblets
A whole lamb breast includes the rib bones and the meat and fat around them. Trimmed lamb breast ribs are often sold as Denver ribs, and smaller cuts as riblets. All of them work with this recipe. Look for breasts with a good amount of meat between the bones and not too thick a layer of fat on top.
Dealing with the fat
Lamb breast has plenty of fat, which is both its strength and its challenge. Trim off the thick, hard fat cap, leaving a thin layer. The long, slow cook renders most of what remains, and a quick blast of high heat at the end crisps the edges. The method is similar to our smoked lamb neck and lamb shanks.
Recipe
Smoked Lamb Breast
- Prep
- 20 min
- Cook
- 4 hr 30 min
- Rest
- 10 min
- Total
- 5 hr
- Makes
- 4 servings
- Smoker 250°F (121°C) to 275°F (135°C)
- Wrap at about 165°F (74°C)
- Tender at about 195°F to 203°F (91°C to 95°C)
Ingredients
Lamb
- 2 lamb breasts (bone-in), about 3 to 4 lb (1.4 to 1.8 kg) total
- 1 tbsp olive oil
- 1/4 cup (60 ml) chicken stock, for wrapping
- 2 tbsp honey (optional glaze)
Rub
- 1 tbsp kosher salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp ground cinnamon
To serve
- Greek yogurt with lemon, garlic and mint
- Flatbread and pomegranate seeds
Equipment
- Smoker
- Foil or butcher paper
- Thermometer
Method
- Trim the thick, hard fat from the top of the lamb breasts, leaving about 1/4 inch (6 mm). Remove the membrane from the bone side.
- Rub with olive oil and season all over with the rub.
- Heat the smoker to 250°F to 275°F (121°C to 135°C) with oak, cherry or apple.
- Smoke meat side up for about 2 1/2 hours, until the bark is set and the meat is about 165°F (74°C).
- Wrap in foil or butcher paper with the stock.
- Cook for another 1 1/2 to 2 hours, until the meat reaches 195°F to 203°F (91°C to 95°C) and a probe slides easily between the bones.
- Unwrap, brush with honey if using, and return to the smoker for 10 to 15 minutes to firm up the bark. For extra crisp fat, finish over high heat for a minute or two.
- Rest for 10 minutes, slice between the bones and serve with yogurt sauce, flatbread and pomegranate.
Notes
- Lamb breast is very fatty. Trimming the hard fat and cooking it long enough to render the rest is essential.
- Lamb breast is sometimes sold as Denver ribs or lamb riblets.
Serving ideas
- With garlic yogurt, flatbread and pomegranate seeds.
- With a sharp salad of tomato, cucumber, onion and herbs to cut the richness.
- Glazed with honey and served with smoked chimichurri.
Frequently asked questions
How long does it take to smoke lamb breast?
About 4 to 4 1/2 hours at 250°F to 275°F, including the wrapped stage.
What temperature is smoked lamb breast done?
When it is tender, usually 195°F to 203°F. It is safe from 145°F, but tough until then.
Why is my lamb breast greasy?
The fat was not trimmed enough or not fully rendered. Trim the hard fat cap and cook until the meat is truly tender.