Barbecued Lamb Breast

Barbecued Lamb Breast.jpg


  • 2 lamb breasts (about 1.5 pounds/750 grams each)
  • Half a lemon
  • Salt and freshly ground pepper

Apple Mint Glaze

  • 1 cup unsweetened apple juice
  • ¼ cup lemon juice
  • 2 teaspoons lemon rind, grated
  • 2 teaspoons garlic, chopped
  • ¼ teaspoons chili flakes
  • ¼ cup mint, chopped


Preheat grill to low, about 300 F (you may need to turn off one element to maintain this temperature).

Trim as much fat as you can from lamb and cut into 3 bone sections. Rub lamb all over with cut side of lemon, squeezing a little juice over meat. Season with salt and pepper.

Place lamb on grill and grill for about 50 minutes a side or until nearly cooked and very tender.

While lamb is grilling, combine apple juice, lemon juice and rind, garlic, chili flakes and mint in a pot over high heat and bring to boil. Boil for 10 to 12 minutes or until glaze is slightly syrupy.

Brush lamb with apple mint glaze and grill another 10 minutes a side or until tender and browned. Serve any remaining glaze as a sauce on the side.