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1
Preheat oven to 350.
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2
Using a mortar and pestle, mash the garlic and salt into a paste.
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3
Gradually mix in the olive oil.
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4
Stir in the herbs and pepper.
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5
Fit the lamb into a roasting pan big enough to contain it.
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6
Smear it thoroughly with the paste, and place it ribs-side down in pan.
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7
Cover tightly with foil, and roast until it reaches an internal temperature of 170 degrees, 2 to 3 hours, depending on size of breast.
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8
Meat should be wobbly but not falling apart.
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9
Allow to cool, then cover and rest in the refrigerator overnight.
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10
The next day, prepare the sauce.
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11
Whisk 1 tablespoon of olive oil into the yogurt.
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12
Then the lemon juice.
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13
Stir in mint, lemon zest and salt.
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14
Before serving, drizzle sauce with remaining tablespoon of olive oil and sprinkle with pepper and a pinch of paprika to taste.
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15
Light your grill, or place a large skillet over medium-high heat.
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16
Cut the breast and ribs away from the bone that runs lengthwise between them.
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17
Cut the breast into half-inch slices that resemble thick-cut bacon, and separate the ribs.
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18
Reserve fat from the roasting pan.
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19
Cook a few pieces of lamb at a time on fairly high heat, until browned and crispy on both sides, approximately 4 to 6 minutes.
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20
Brush the onions with some of the lamb fat.
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21
Place them on the grill or on a pan under a preheated broiler.
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22
Cook them, turning once or twice, until flimsy and slightly charred.
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23
Remove them to a large bowl and dress with the vinegar and salt and pepper to taste.
