Ingredients
3.7lbs (1.7kg) lamb breast with rib
1 tsp dried chili flakes
1 tsp ground cumin
1/2 tsp sumac
A few juniper berries, crushed
1/2 tsp cracked black pepper
1 tsp brown sugar
3 cloves of garlic, minced
2 tbsp vinegar
5 tbsp olive oil
sea salt
1 tsp brown sugar
2 tbsp lemon juice
Mint leaves, finely chopped
Instructions
Place all the spices in a Mortar and Pestle, and combine them very well. Then pour in olive oil and vinegar and mix.
Massage the mixture into lamb breast with rib.
For the best flavor, marinate the meat in the refrigerator for 1-2 hours (optional).
Preheat oven to 320°F (160°C).
Line a baking sheet with baking paper and place the marinated lamb on it.
Bake the lamb breast for 2 hours at 320°F covered with aluminum foil. Remove the foil for the last 10-15 minutes and increase the temperature to 428°F (220°C) to let the lamb breasts get a crispy golden-brown crust.
Meanwhile, prepare the sauce to finish off the lamb. In a small bowl, mix the lemon juice, brown sugar, and chopped mint leaves.
When the lamb is cooked, pour the sauce over the hot meat.