Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.)
To make the malt vinegar sauce, combine the mayonnaise, vinegar, sugar, worcestershire sauce and a little seasoning in a bowl. Stir in the herbs.
To serve, cut the breast into slices following the rib bones and serve with the sauce.