Bone-In Grilled Lamb Breast

This grilled lamb breast recipe is enhanced with a special rub and expertly seared to perfection. This dish is full of Mediterranean flavors, making it a great choice for special events because of its special seasoning. The lamb rub makes the meat taste amazing, and you'll love it so much you'll want to use it on other foods, too.

Serve with creamed spinach, au gratin potatoes, lemon asparagus orzo, or a smoked baked potato.

Jump to:

• 🥘 Ingredients
• 🔪 How To Make It
• 🌡️ Lamb Cooking Temperatures
• 💭 Angela's Pro Tips & Notes
• 🥗 Sides
• 🥡 Storing & Reheating
• ❓ Recipe FAQs
• 📖 Recipe Card
• 💬 Reviews

For optimal flavor, marinating the lamb overnight is recommended, though a shorter seasoning period will also give delicious results. (See my lamb marinade.)

Grilling not only cuts down on cooking time compared to traditional roasting and offers a lighter, yet equally satisfying, alternative.

This recipe perfectly balances the rich flavors associated with lamb and the convenience of a quicker, grill-based cooking method, making it a versatile option for any occasion.

I typically grill, but on rainy days I will roast the lamb breast.

🥘 Ingredients

This recipe uses a split lamb breast and a DIY lamb rub. The mix of spices and seasonings is really strong and tasty. You might also like to use it on chicken, fish, or beef dishes.

• Lamb Breast – The star of the show. Talk to your butcher if you don’t normally buy lamb, and they’ll help you pick out the juiciest portion. You can also read more about selecting lamb meat.
• Olive Oil – Coat the lamb breast with extra virgin olive oil. The taste makes a difference, and a little goes a long way. (You can use coconut oil as well)
• Lamb Rub – An awesome combo of salt, parsley, rosemary, oregano, sage, orange peel, onion powder, and smoked paprika. It makes every bite so flavorful.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make It

It should take you a little over an hour to prep and cook the lamb.

This recipe yields 6 generous portions.

1. Rinse the Lamb: Begin by rinsing a 2-3 pound split lamb breast under cool running water.
2. Dry the Lamb: Place the lamb on a platter, baking sheet, or cutting board and pat it dry thoroughly with paper towels.
3. Oil and Season: Drizzle 2 tablespoons of olive oil over the lamb, ensuring it's evenly coated. Then, vigorously massage your chosen lamb rub seasoning into the meat, covering both sides and all edges to ensure every bite is flavorful.
4. Let the Seasoning Set: Allow the seasoned lamb to rest for at least an hour before grilling to enhance flavor infusion.
5. Prepare the Grill for Two-Zone Cooking:
   • For charcoal grills: Arrange lit and ashed-over charcoal briquets on one side of the grill.
   • For gas grills: Turn on the burners on either the left or right side to create a cooler zone and a hotter zone.
6. Start Grilling on Low Heat: Place the lamb breast on the cooler side of the grill, belly side down. Close the grill lid and cook for 20 minutes. Then, flip the lamb and cook for another 20 minutes on the other side.
7. Sear the Lamb: After the initial cooking time, move the lamb to the hotter side of the grill. Sear each side for 4-5 minutes until the lamb is caramelized and charred to your liking.
8. Rest the Meat: Transfer the grilled lamb breast to a large plate or cutting board. Loosely tent it with aluminum foil and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.
9. Serve: After resting, slice the lamb breast and serve it as desired.

Check out the lamb temperatures chart below for your desired doneness, from rare to well-done.

🌡️ Lamb Cooking Temperatures

Below is a chart, or you can reference my page on cooked lamb temperatures. The minimum internal temperature for lamb is 145°F (63°C) according to the USDA - but remember that the lamb continues to cook while resting.

Doneness	Temperature Fahrenheit	Temperature Celsius
Rare	140°F	60°C
Medium Rare	145°F	63°C
Medium	160°F	71°C
Medium Well-Done	165°F	74°C
Well-Done	170°F	77°C

Rest your lamb for 10 minutes before serving so the juices are reabsorbed into the meat fibers. This prevents your juices from being lost on the cutting board.

💭 Angela's Pro Tips & Notes

• Applying Rub: Use the "dry hand/wet hand" technique for a cleaner process when applying the rub to the lamb. Use one hand to sprinkle the dry rub and the other to massage it into the meat, ensuring the lamb breast is thoroughly coated.
• Dry Brining: For enhanced flavor, season the lamb as instructed and then leave it uncovered in the dry brine in the fridge overnight. If short on time, feel free to grill the lamb right after seasoning; it will still taste delicious.
• Reducing Gamey Taste: To lessen the gamey flavor of lamb, mix a bit of sesame seed oil with olive oil before seasoning. Trimming excess fat from the meat can also help minimize the strong lamb taste.

🥗 Sides

Check out all of my favorite side dishes for lamb here.

My favorite veggies to add to the meal are a simple green salad, honey and herb-roasted carrots or sauteed asparagus and cherry tomatoes.

For a carbohydrate try roasted red potatoes or jalapeno cheddar scones.

🥡 Storing & Reheating

Store leftovers in the refrigerator, wrapped in plastic wrap or aluminum foil, or placed in an airtight container for up to 3-4 days.

For longer storage, freeze in a freezer-safe container or bag for 2-3 months, though it's best enjoyed within the first 1-2 months. Thaw frozen lamb overnight in the refrigerator.

To reheat, wrap the lamb in aluminum foil and place it on a baking sheet, then warm it in the oven at 350°F (175°C) for about 15 minutes or until it reaches an internal temperature of 165°F (74°C), ensuring it's safely reheated before serving.

❓ Recipe FAQs

📖 Recipe Card