I did lamb's breast this Labor day weekend. Salt-cured with oregano, garlic, dried onion, pepper and crushed red chile for two days. One day longer than I had planned...
Rinsed the meat, dried and set in the fridge uncovered to dry for a couple hours then into the smoker for 4 hours at 200F.
Served with pita-bread, tzatziki, Zergut Hot Peppertizer and dolmas made with fresh mint and dill. The meat was a bit salty but paired with the creamy sauce and bread it was perfect!
The leftovers went into a batch of boudin. Not sure if mint belongs in this style of sausage but darn tasty nonetheless!