A wooden surface topped with slices of crispy lamb breast

Crispy lamb breast with malt vinegar sauce

  • serves 6
  • Easy

This malt vinegar sauce is a British riff on a Carolina-style barbecue sauce and makes a great acidic partner for the rich lamb

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Ingredients

  • lamb breasts 2, ribs on

MARINADE

  • dried bay leaves 8
  • English mustard powder 1 tbsp
  • sea salt flakes 1 tbsp
  • soft light brown sugar 1 tbsp
  • garlic 5 cloves
  • white peppercorns crushed to make 2 tsp
  • olive oil 1-2 tbsp

MALT VINEGAR SAUCE

  • mayonnaise 4 tbsp
  • malt vinegar 3 tbsp
  • caster sugar 1 tbsp
  • Worcestershire sauce a dash
  • mint leaves finely chopped to make 2 tbsp
  • chives finely chopped to make 2 tbsp

Method

  • Step 1

    Mix together all of the marinade ingredients, adding enough oil to make a paste, and rub really well into the lamb. Chill for at least 4 hours or overnight.

  • Step 2

    Prepare a BBQ with a lid for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.

  • Step 3

    Put the lamb breast skin-side down on the cooler side of grill and put the lid on. Set the air flow to 1 /4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Cook for 3 hours, turning every 45 minutes, until the meat has shrunk away from the bones, is tender and the skin is crisp. (Alternatively, heat the oven to 160C/ fan 140C/gas 2. Put the lamb breast into a shallow baking tray and follow the same instructions as above.)

  • Step 4

    To make the malt vinegar sauce, combine the mayonnaise, vinegar, sugar, worcestershire sauce and a little seasoning in a bowl. Stir in the herbs.

  • Step 5

    To serve, cut the breast into slices following the rib bones and serve with the sauce.

Get more impressive BBQ recipes here…

Goat Leg Tikka

Nutritional Information

  • Kcals 530
  • Fat 45.7g
  • Saturates 14.4g
  • Carbs 8.2g
  • Sugars 7.3g
  • Fibre 0.4g
  • Protein 21.3g
  • Salt 2.8g
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