Lamb Breast, Barbecued
Juicy, flavorful barbecued lamb breast with a spicy chili sauce glaze, perfect for gatherings or family dinners, offering smoky, tangy, and savory notes.
Ingredients
Instructions
- Cut the lamb breast into five pieces.
- Season the lamb with salt and pepper.
- Place the lamb in a hot skillet and brown the fatty sides.
- Mix chili sauce, red pepper, vinegar, and water to make the sauce.
- Pour the sauce over the lamb pieces.
- Slice the onion and add it to the skillet.
- Cover and simmer for 1 1/2 hours.
- Remove the lid and cook on medium heat for an additional 20 minutes or until the barbecue sauce is almost absorbed.
Tips & Substitutions
For enhanced flavor, marinate the lamb breast in the chili sauce mixture for a few hours or overnight. If you prefer a milder taste, reduce the red pepper or omit it altogether. You can substitute lamb with pork belly for a different flavor profile. Additionally, using a slow cooker instead of a skillet can yield tender results as well.
Serving Suggestions
Serve the barbecued lamb breast with crusty bread or over a bed of rice for a hearty meal. It pairs beautifully with Beverly'S Red Beans And Rice for a complete dinner. Consider adding a side of grilled vegetables or a fresh salad to balance the richness of the lamb.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb in a skillet over low heat, adding a splash of water to keep it moist, and cover until warmed through. Alternatively, you can reheat it in the microwave, but be cautious to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Lamb Breast, Barbecued contains roughly 222 calories, with 2g protein, 42g carbohydrates, and 1g fat. It is an excellent source of vitamin C (47% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1816mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use lamb shanks or shoulder instead of lamb breast. Adjust the cooking time as needed, as these cuts may require longer cooking to become tender.
What can I do if I don’t have chili sauce?
If you don't have chili sauce, you can make a substitute by mixing ketchup with hot sauce or adding some crushed tomatoes with spices. This will give a similar tangy and spicy flavor to your dish.
How can I tell when the lamb is done cooking?
The lamb is done when it is fork-tender and the meat easily pulls away from the bone. You can also use a meat thermometer; the internal temperature should reach at least 145°F for medium-rare.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).