Barbecued lamb breast with malt vinegar sauce
- medium
- 4
- 20 minutes
Helen Graves' barbecued lamb breast recipe sees the meat covered in an aromatic spice rub and cooked low and slow over hot coals, though if the weather isn't playing ball feel free to slow-cook in the oven. The ribs are served with a malt vinegar sauce, based on the famous recipe from Alabama, but with a smattering of fresh herbs.
This is a riff on southern American barbecue but I’ve given it a British twist. The rub is made with white pepper, mustard powder and bay leaves and the sauce is based on an Alabama vinegar sauce. I love it because you can really taste the malt vinegar. It’s a thin sauce, which you can either pour onto the ribs or (my preference) use for dipping.
Ingredients
Metric
Imperial
Lamb breast
- 1 lamb breast, weighing approximately 1.3kg
Spice rub
- 1 tbsp of ground white pepper
- 1/2 tbsp of onion powder
- 1/2 tbsp of garlic powder
- 1 tbsp of brown sugar
- 1 tbsp of flaky sea salt
- 1 tbsp of mustard powder
- 8 bay leaves, crushed in a pestle and mortar into flakes
Malt vinegar sauce
- 200ml of malt vinegar
- 2 tbsp of caster sugar
- 2 tbsp of mint, leaves picked and finely chopped
- 2 tbsp of tarragon, leaves picked and finely chopped
- 4 tbsp of mayonnaise
- 6 dashes of Worcestershire sauce
Equipment
- Barbecue with a lid
Method
- 1 tbsp of ground white pepper
- 1/2 tbsp of onion powder
- 1/2 tbsp of garlic powder
- 1 tbsp of brown sugar
- 1 tbsp of mustard powder
- 8 bay leaves, crushed in a pestle and mortar into flakes
- 1 tbsp of flaky sea salt
- 1 lamb breast, weighing approximately 1.3kg
- 4 tbsp of mayonnaise
- 6 dashes of Worcestershire sauce
Brought to you by Sarson's
Brought to you by Sarson's
Helen Graves is the author of the cookbook LIVE FIRE: Seasonal Barbecue Recipes and Stories of Live Fire Traditions, Old and New, and the editor of Pit, an independent magazine with roots in live fire cooking.
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