Try our BBQ lamb breast recipe, then check out our BBQ prawns, homemade BBQ sauce and BBQ chicken wings.


  • 2 lamb breasts, ribs on


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


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


  • 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


Adam Bush Chef Portrait
Adam BushDeputy food editor

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