Typically I save lamb for winter months, but the meat is so flavorful it goes really well on the grill. Lamb breast is more often braised or roasted and can be tougher, so do not char it too much or for too long. It needs to be tenderized and properly seasoned, which is why I injected it with garlic cloves and fresh herbs. I cooked this on a cast iron grill pan instead of a barbecue grill, but works just as well. You don’t want to overpower the taste of the meat, so a simple starch and greek salad is just enough. I tossed red-skinned potatoes in the lemon, yogurt, and dill flavors massaged into the meat for a light potato salad. Bon appetit!
Ingredients: 1 1.5 pound boneless lamb breast, trimmed of fat
6 garlic cloves, quartered
3 stalks fresh dill, chopped
3 tbsp olive oil
1/2 c nonfat greek yogurt
1 lemon, juiced and zested
plenty of sea salt and coarsely ground black pepper
1. Trim any excess sinew or fat from the breast. Using a sharp knife, make 1/2 inch incisions all over lamb on both sides. Insert garlic pieces and fresh dill into slits. Rub lemon juice and olive oil into meat with fingers, sprinkle all over with salt and pepper, wrap in plastic and refrigerate.
2. When preparing to grill, heat pan to medium-high until smoking, place meat cross-wise along grill marks for about 4 minutes each way, each side (16-18 minutes total). Remove from grill, allow to rest, slice thinly, and serve with greek yogurt and lemon zest with your choice of side. et Voila!