Ingredients

Lamb breast and barbecue ribs

Other Names: Whole: Haut de côtelette or poitrine d’agneau (French), pechito (Spanish), petto d’agnello or costoletta superiore (Italian), Scotch roast. Ribs: Denver-style ribs, riblets, spareribs.

General Description: Breast of lamb (NAMP 209) is an often overlooked cut that is packed with flavor. One of the cheapest cuts, breast of lamb is quite versatile. Because lamb is a young animal, the breast is more tender than that of beef. Breast of lamb is sold bone-in or boneless and may also be prepared by the butcher for stuffing, with the meat cut away from but still attached to the rib bones, leaving a pocket. If the pocket is stuffed with ground lamb, it is called a Scotch roast.

Denver ribs or lamb ribs (NAMP 209A) are cut from the lamb breast and belly and include seven or eight ribs. They can be grilled or broiled and go well with spicy barbecue sauces. Lamb ribs are an excellent choice for those who don’t eat pork but still want barbecue ribs. Fatty though tasty, inexpensive lamb riblets are individual lamb ribs on the bone.

Part of Animal: The breast is the front portion of the lamb cut from the forequarter below the shoulder and adjoining the foreshank, including the belly (plate).

Characteristics: Breast of lamb is fatty and somewhat tough, though it is more tender than beef brisket. Riblets are smaller than pork ribs but are similar: They are fatty with small amounts of flavorful meat.

How to Choose: A bone-in breast of lamb includes at least seven ribs and weighs 1 to 2 pounds. Make sure the breast has been skinned and trimmed.

Amount to Buy: One breast serves two. Allow 6 to 8 ounces per portion of riblets.

Storage: Refrigerate for up to 3 days.

Preparation:

If the breast is bone-in, cut away the layer of meat that lies on top of the ribs. Discard the bones or use for stock.
Trim off excess surface fat and any thin, shiny white connective tissue.
Cook in one of the following ways:
Cook slowly in a moist environment by braising in flavorful liquid (stock, wine, or tomato juice) for about 1 1/2 hours, or until fork tender. Cool to room temperature. Chill overnight, remove and discard the fat, and reheat in liquid.
Roll up the breast jelly-roll style. Cut into 1 inch thick slices and skewer to secure. Broil or grill.
Lamb ribs can be marinated and grilled. Follow the instructions for pork barbecue ribs.

Flavor Affinities: Apricots, brown sugar, cinnamon, curry, lemons, mint, pomegranate, quinces, raisins, saffron, yogurt.