Barbecued lamb breast with malt vinegar sauce
by
- Main
- Medium
- 4
- 20 minutes
PT20M
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.
Ingredients
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
Equipment
- Barbecue with a lid
Method
1
These ribs are best slow cooked on a barbecue but of course can still be slow cooked in an oven at 160°C/gas mark 3 for 2.5–3 hours. If cooking on a barbecue, set up a kettle barbecue for indirect cooking
2
Blend all the rub ingredients together and rub all over the lamb
- 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
3
Place the lamb belly, skin-side down, on the opposite side of grill to the coals and pop 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
4
Cook for 3 hours, the heat will initially be around 200°C but will drop through the cooking and settle at about 120°C for the bulk of the cooking. You should turn the belly every 45 minutes
6
Add the mayo and whisk until it's incorporated. Add the Worcestershire sauce and give it a final whisk
- 4 tbsp of mayonnaise
- 6 dashes of Worcestershire sauce
7
Once the ribs are cooked, remove from the barbecue, allow to cool a little and chop them roughly. Pour over about 1/2 of the sauce, if you like, retaining the other half for dipping
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Barbecued lamb breast with malt vinegar sauce
