This amazingly tasty Lamb Breast is cooked to perfection using either my grilled lamb or roasted lamb instructions! Don't skip the lamb rub as it adds a truly 'finger-lickin' good' flavor that is out of this world and so addictive you'll want to use it on everything!
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.
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.