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1
Make the lamb:
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Preheat the oven to 250F.
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3
Combine the coriander seeds, cumin seeds, and peppercorns in a blender, spice grinder, or mortar and pestle and grind into medium-fine powder.
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Stir in the salt until incorporated.
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5
Rub the entire lamb breast with the spice mix.
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If there is any left over after you've coated every crevice, save it for next time or try adding it to popcorn.
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Put the lamb, fat side up, on a sheet pan fitted with a rack and roast until the bones slide out easily and the meat is super tender, about 6 hours.
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8
Remove the lamb from the oven and remove and discard the rib bones while the meat is warm.
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Let rest for at least 15 minutes.
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10
HOLD IT?
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The lamb will keep in the fridge for up to 5 days.
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12
Increase the oven temperature to 450F.
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13
Portion cooled lamb into rectangular pieces.
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14
The thickness may vary, but that's okay.
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Place the lamb pieces in a single layer on a sheet pan and roast until browned and crisp, about 10 minutes.
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PLATE IT!
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17
I like to serve these guys in a big pile for people to grab.
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18
Garnish with the lime wedges and the culantro or cilantro.
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BREAK IT: If you can't find lamb breast, use this same rub and technique on lamb shanks, though they won't be as rich or fatty.
