Lamb Breast with Coriander, Cumin, and Lime

1. 1

   Make the lamb:

2. 2

   Preheat the oven to 250F.

3. 3

   Combine the coriander seeds, cumin seeds, and peppercorns in a blender, spice grinder, or mortar and pestle and grind into medium-fine powder.

4. 4

   Stir in the salt until incorporated.

5. 5

   Rub the entire lamb breast with the spice mix.

6. 6

   If there is any left over after you've coated every crevice, save it for next time or try adding it to popcorn.

7. 7

   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.

8. 8

   Remove the lamb from the oven and remove and discard the rib bones while the meat is warm.

9. 9

   Let rest for at least 15 minutes.

10. 10

    HOLD IT?

11. 11

    The lamb will keep in the fridge for up to 5 days.

12. 12

    Increase the oven temperature to 450F.

13. 13

    Portion cooled lamb into rectangular pieces.

14. 14

    The thickness may vary, but that's okay.

15. 15

    Place the lamb pieces in a single layer on a sheet pan and roast until browned and crisp, about 10 minutes.

16. 16

    PLATE IT!

17. 17

    I like to serve these guys in a big pile for people to grab.

18. 18

    Garnish with the lime wedges and the culantro or cilantro.

19. 19

    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.

* Per serving · 4 servings · Values may vary.