Name: Crispy lamb breast with malt vinegar sauce
Total time: 3 h 20 min
Yield: Serves 6
Ingredients: 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

A wooden surface topped with slices of crispy lamb breast

2 lamb breasts
ribs on

MARINADE

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

MALT VINEGAR SAUCE

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

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.