"The lamb breast can be very fatty," Ratino explained. "I like to brine and hot smoke this cut if we are going to serve it hot. When serving it cold, turning the lamb breast into pastrami is my ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...