2-Day Lamb Breast

Nightmare ingredient = lamb breast.  I had cooked many types of lamb before but was totally unfamiliar with this large hulking piece of meat and bone.  My first thought was to cut it into ribs and grill them.  After doing a little research on the trusty interweb I found that although generally overlooked, lamb breast is flavor packed and when prepared correctly quite delicious.  Being such a large piece meat with high fat content there are a few preferred methods of preparing in order to make sure it is not too tough.  After sharpening my knives and trimming off much of the fat the breast was cut into ribs.  For my method of preparation I chose to marinate overnight, quickly sear to seal in flavors, smoke for a couple of hours and finish off on the grill (missed pics for these steps - sometimes i get lazy.  sorry).  Topped with a Raspberry Mint BBQ sauce, this inexpensive cut of meat turned into a delectable dish.


 DAY ONE...

Ingredients:  Lamb Breast, Turnip Greens, Red Pears, Spicy Cheese Curds from Texas Daily Harvest

Fresh garden rosemary, sage, oregano and mint for marinade

Lamb ribs cut and ready for an overnight bath in marinade which included Red Wine, Garlic, EVOO,  Red Wine Vinegar, fresh Rosemary/Sage/Mint/Oregano, Sugar, Mustard, S&P, Citrus Juices

 When we discovered we couldn't have our lamb feast until the following night we ordered one of our faves, trusty Eastside Pies, and I made a quick salad to go on the side. 

Chopped salad with apples, pecans, cucumber, tomatoes, feta and simple vinaigrette.

Love in a box.  Custom pie with Pepperoni, Sun Dried Tomatoes, Goat Cheese, Basil and Garlic!!!!

Fast Forward to DAY 2 ...

Sieving raspberry seeds out of Raspberry Mint BBQ Sauce.

Cook, Cook, Cook!  Sauteing the turnips for the turnip greens, and cooking the pear mixture for the bruschettas.

I used bagels for my bruschetta since i had no other bread on hand.  These little pieces of fried heaven are cheese curds. 

Seared/Smoked/Grilled Lamb Breast Ribs with Raspberry Mint BBQ Sauce with Pear, Mushroom and Feta Bruschetta,  Fried Spicy Cheese Curds and Turnip Greens