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Home » Recipes » Main Dish

Last Updated: Jun 5, 2024 by Angela Latimer · 20 Comments

Bone-In Grilled Lamb Breast

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Tall pin for lamb breast ribs with 2 images and text divider.

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.

Tender, juicy lamb breast sliced on wooden cutting board.
Jump to:
  • 🥘 Ingredients
  • 🔪 How To Make It
  • 🌡️ Lamb Cooking Temperatures
  • 💭 Angela's Pro Tips & Recipe Notes
  • 🥗 Sides
  • 🥡 Storing & Reheating
  • ❓ Recipe FAQs
  • 📖 Recipe Card
  • 💬 Comments & 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.

Lamb breast recipe process photo 1 preparing the lamb ribs.
Lamb breast process photo 2 seasoned with my lamb rub.
Lamb breast process photo 3 on the grill.
  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.

DonenessTemperature FahrenheitTemperature Celsius
Rare140°F60°C
Medium Rare145°F63°C
Medium160°F71°C
Medium Well-Done165°F74°C
Well-Done170°F77°C
Temperatures for levels of Lamb Doneness

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.

Tender, juicy lamb breast sliced on wooden cutting board.

💭 Angela's Pro Tips & Recipe 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

How long is it safe to leave out cooked lamb?

Generally, you can leave cooked lamb at room temperature for up to 2 hours. However, if it is hot out (above 90°F/32°C), the lamb should be refrigerated within 1 hour of cooking.

Can I partially cook the lamb and finish later?

No! It is never safe to half-cook, partial-cook, or brown lamb to finish it later. This does not kill the bacteria that may be present in the lamb and brings the meat to a temperature that is a breeding ground for bacteria.
However, you can partially cook meat and then finish with searing at high heat on the stovetop in the oven or on the grill.

Tender, juicy lamb breast sliced on wooden cutting board.

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📖 Recipe Card

Tender, juicy lamb breast sliced on wooden cutting board.
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4.99 from 99 reviews

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.
Author | Angela Latimer
Servings: 6 servings
Calories: 625kcal
Prep 5 minutes minutes
Cooking 50 minutes minutes
Dry Rub & Resting Time 1 hour hour 10 minutes minutes
Total Time 1 hour hour 5 minutes minutes
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Ingredients
 

  • 2-3 lbs split lamb breast
  • 2 tablespoon olive oil
  • 1 lamb rub (see recipe)

(Note: 2x or 3x only changes the ingredient list)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

Instructions
 

  • Rinse the lamb in cool water then set your lamb breast on a platter, baking sheet, or cutting board and pat them dry with paper towels. Drizzle with olive oil and coat lightly but entirely.
  • Rub the lamb rub into the meat using the two-handed 'wet hand/dry hand' method. Apply the dry rub with your dry hand and rub the seasoning into the lamb breast using your second, wet hand. Rub the seasoning into the meat vigorously, covering both sides and all of the edges.
  • Let the seasoning set on the meat for at least an hour before grilling, if possible. You can also season the lamb as directed, then leave it uncovered to 'dry brine' overnight in the refrigerator for maximum flavor. *Yes, you can grill the lamb breast directly if you are ready to eat!
  • To cook this lamb best, you will need to set up a 'two-zone grilling' station. All this means is that you need your charcoal briquets or the propane or gas flame on one side of your grill. Pile your briquets on one side after they are lit and ashed over, or turn only the two left or right-hand side burners on in a 4-burner grill.
  • Start your lamb breast on the lower temperature side of your two-zone grilling station. Place the lamb breast belly side down on the grill. Cook for 20 minutes with the lid closed, then flip and cook the second side for an additional 20 minutes.
  • After the initial low-heat cooking time, move the lamb breasts to the high-heat side of your grilling station. Sear for 4-5 minutes per side, until nicely caramelized and charred to your heart's content!
  • Transfer your grilled lamb breasts to a plate or cutting board and loosely 'tent' a sheet of aluminum foil over them. Allow to rest for 10 minutes before slicing and serving.

Notes

To cook your lamb breast in the oven, set the temperature to 325 degrees F (163 degrees C) and cook low-and-slow for 2 ½ to 3 hours.

Nutrition

Calories: 625kcal (31%) | Protein: 30g (60%) | Fat: 19g (29%) | Saturated Fat: 30g (188%) | Cholesterol: 113mg (38%) | Sodium: 109mg (5%) | Potassium: 401mg (11%) | Calcium: 18mg (2%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course BBQ, Dinner Recipes, Lamb Dishes
Cuisine American
« Lamb Rub
Strawberry Swirl Brownies »

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Comments

    4.99 from 99 votes (88 ratings without comment)

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    Recipe Rating




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  1. Carl D says

    October 26, 2024 at 9:11 am

    4 stars
    My family loved this!

    Reply
  2. Jionawis says

    April 15, 2024 at 10:40 am

    5 stars
    So delicious! I tried this recipe yesterday on the gas grill and never imagined it would be so tender and juicy, Thanks so much for sharing it ❤️

    Reply
  3. Danielle says

    January 27, 2024 at 1:03 pm

    It smelled so good grilling I couldn't wait to bite into it. Once I bit into answer sewn how juicy and flavorful it was I wanted to make it again and again

    Reply
  4. Don says

    August 24, 2023 at 12:28 am

    What is the belly side of the lamb breast? Is it side with fat cap? If so, wouldn’t you want that on top so far renders into the meat? Thank you!

    Reply
    • Angela @ BakeItWithLove.com says

      August 24, 2023 at 9:57 am

      Usually, that would be what you would need to do with another type of lamb cut. The lamb breast is so fatty. It cooks nice and evenly, @ 20 min per side.

      Reply
  5. Frannie S says

    September 05, 2022 at 10:07 am

    5 stars
    Wow! I was amazed at the results without the garlic as someone else noted too. The taste was spot on. I recommend this recipe to everyone now!

    Reply
    • Angela @ BakeItWithLove.com says

      September 05, 2022 at 10:08 am

      Thanks Frannie! I love hearing about great results and that a recipe is being shared!

      Reply
  6. Kimmy says

    September 04, 2022 at 6:03 pm

    5 stars
    I wasn't so sure it would be so good, but wow an amazing lamb recipe!

    Reply
  7. Sarah G says

    August 30, 2022 at 9:54 am

    5 stars
    I love this lamb recipe, amazing. your lamb rub cuts away a lot of the gaminess that is associated with lamb.

    Reply
    • Colleen says

      May 27, 2023 at 7:18 pm

      Sarah G. Tip: Lamb isn't gamey at all if its American. It tends to be the Australian Lamb and New Zealand that is gamey. Im part Lebanese and grew up on Lamb 😉😁

      Reply
  8. Georgia says

    August 12, 2022 at 8:12 am

    5 stars
    This lamb recipe turned out perfect, your rub is delicious and really tasted amazing!

    Reply
  9. Deb says

    August 06, 2022 at 2:57 pm

    5 stars
    Love this lamb recipe, I made these on the grill using the 2 zone method. Amazing!!!

    Reply
  10. Bill Huber says

    July 16, 2022 at 6:49 am

    5 stars
    Great tips in this recipe I did the low and slow method, best lamb ever!

    Reply
    • Angela @ BakeItWithLove.com says

      July 16, 2022 at 6:56 am

      Thanks! I'm so glad to hear that the lamb breast was a success!

      Reply
  11. Micah says

    July 10, 2022 at 7:53 pm

    5 stars
    My family had this with some your fondant potatoes. Amazing dinner!!!

    Reply
    • Angela @ BakeItWithLove.com says

      July 11, 2022 at 9:41 am

      Awesome! So glad you enjoyed the lamb dinner! Those fondant potatoes are addictive too!

      Reply
  12. Laurel L says

    July 08, 2022 at 5:55 pm

    5 stars
    Super lamb recipe, I was very impressed and so were the kids 🙂

    Reply
  13. Sherlyn Ray says

    June 29, 2022 at 12:51 pm

    5 stars
    The best lamb recipe that we have ever had!

    Reply
  14. Linda Palmer says

    May 18, 2022 at 6:38 pm

    I have got my lamb breast seasoned with the rub and dry marinating in my refrigerator at this very moment. I'm sure it will be delicious, but where is the garlic? I've always seasoned my lamb with garlic salt, at the very least. Perhaps I'll make garlic mashed potatoes to go with?

    Reply
    • Angela @ BakeItWithLove.com says

      May 18, 2022 at 10:08 pm

      We absolutely love garlic, but this time only, it isn't needed 🙂 Definitely make some garlic mashed potatoes to go with instead!

      Reply

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

Welcome to Bake It With Love. Enjoy!

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