Smoked Lamb Breast with Herb Brine
A hearty lamb breast cured in an aromatic herb brine with rosemary, thyme and garlic, then slowly hot smoked. The curing makes the meat particularly juicy and flavorful, while the long low-temperature smoking creates incredible tenderness. The result is a smoky, savory dish with a beautiful mahogany-colored crust.
Ingredients(for 1 kg)
Instructions
Preparing the brine
15 minutes + coolingBring water to a boil with rosemary, thyme, garlic, peppercorns and bay leaves and simmer for 5 minutes. Remove from heat, stir in NPS and sugar until completely dissolved. Allow brine to cool completely to below 4 °C.
Curing
48-72 hoursPlace the lamb breast in a suitable container and cover with the cold brine. Weigh down so the meat remains completely submerged. Cure in the refrigerator for 48-72 hours, turning daily.
Drying
2 hoursRemove the lamb breast from the brine, rinse thoroughly under cold water and pat dry. Let it dry on a rack uncovered in the refrigerator for 2 hours to allow a pellicle layer to form.
Smoking
6-8 hoursPreheat the smoker to 110-125 °C. Add beech and cherry wood chips. Smoke the lamb breast indirectly until a core temperature of 88-95 °C is reached. Let rest for 20 minutes after smoking.
Pro Tip
For even salt distribution, turn the lamb breast daily during curing. For more smoky flavor, smoke with higher smoke intensity for the first 2 hours.
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