You know I love lamb, as evidenced by
the various chops, shanks, legs, and shoulders I've featured in the
past. These are among the most popular meat recipes on the blog, so it
seems many share my love. Here we have a brand new cut to celebrate, the
lamb breast.
This is not common in your regular
supermarkets. There's an inverse relationship between the size of the
parking lot, and the chances you'll find breast of lamb in the meat
case. However, a visit to a real butcher (look for lots of tats and
facial hair) should be rewarded with some slabs of this bony, fatty, but
richly flavored meat.
Since I hadn't cooked this in ages, I
decided to play it safe, and use a time-tested Mediterranean-inspired
spice rub, and it could not have worked more perfectly. The exotic
spices made the rich meat seem even more decadent, all of which was
nicely balanced by the vinegar sauce's astringency.
A bright green chimichurri sauce
on a well-marbled piece of meat is one of the best things ever, and
this dish definitely borrows from that playbook. It's not like you'd
want to eat a spoon of the condiment right out of the bowl, but
slathered over the glistening meat, it's a thing of beauty.
I hope that if you are a fan of lamb, and you haven't tried lamb breast yet, that you give it a try soon. Enjoy!