How do you grill a lamb breast?

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I just got a lamb breast - it looks like a rack of ribs. Never cooked one before. I'm thinking of making a rub with cumin and coriander, maybe also marinate in olive oil, crushed garlic and lemon juice for the last few hours? 

How about the grilling itself? Slow and low? Like 300F for an hour or an hour and a half? 
 
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Well I guess I'll do it pretty much the way I described, indirect grilling at 275F for about 2 hours - unless someone has a better idea. I'm also thinking of doing the marinade overnight for convenience-sake (don't want to have to deal with it tomorrow except for putting it on the grill). 

I'll have a few people over, this is gearing up to be a mediterranean-style dinner so I'll also grill a whole butterflied chicken (slow-cooked as well with oregano and herbes de provence, olive oil and crushed garlic), a piece of top sirloin (probably going to keep this simple, olive oil, garlic, S&P, maybe a little chili) and some Salvadorean chorizo (not exactly mediterranean, oh well). Served with a large bowl of tzatziki/skordalia and hummus with grilled pita bread, and I'll grill some potato slices with fresh rosemary. 

/img/vbsmilies/smilies/smile.gif
 
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Sounds great FF, I would want to make sure that it doesn't out. Indirect heat is the way to go.

Your serving the very things I enjoy. With your skills on the grill , I have no doubt it will be an eventful and enjoyable evening. 
 
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I would want to make sure that it doesn't out.
doesn't.. dry out?

Thanks Petals. As long as said skills aren't impaired by the libations and discussions... I guess that should be alright!! /img/vbsmilies/smilies/lol.gif  
 
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Thanks for stopping by @Koukouvagia  ! I was thinking low heat because I recently did beef back ribs with low heat and they cam out tender... thinking that there must be some fat and connective tissue in the lamb ribs as well, so for the same reason, cook them low heat on indirect heat... but I'm not sure, since I've never cooked them before.
 
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Well about 2 hours at 300F did it and it turned out great. The meat was tender and quite moist. There was a lot of fat but it was yummy. The most difficult part was to cut the ribs.. that was quite a tough job. I wasn't expecting that! /img/vbsmilies/smilies/smile.gif
 
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Unfortunately no pics. It's enough having to man the grill, make sure nothing burns, entertain the guests and keep the kids from killing each other... no time for pictures!! /img/vbsmilies/smilies/wink.gif
 
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Did you french or split the ribs? That's a great find, do you have an immersion circulator FF?
 
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No immersion circulator here. 

I did not French the ribs, I cooked the whole rack then proceeded to separate them as best I could, but they were so tightly attached together on one end that I had to resort to a bigger knife to cut through cartilage. 
 
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Sounds like a St. Louis cut with the cartilage running perpendicular to the ribs.  I never see lamb breast, but I can get veal breast any time.

That reminds me I have a full rack of venison ribs in the freezer.
 
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Using the picture posted previously, my International Meat Manual published by the U.S. Meat Export Federation list it as a "Ribs, Breast Bones-Off" sometimes referred to as "Denver Style" ribs.
 
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