- 1 lamb breast, weighing approx 1.3kg
- 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 Sarson's 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
- 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.
- Blend all the rub ingredients together and rub all over the lamb.
- 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.
- 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.
- To make the dipping sauce, add the sugar and finely chopped herbs to the vinegar and give it a good stir until the sugar has dissolved.
- Add the mayo and whisk until it's incorporated. Add the Worcestershire sauce and give it a final whisk.
- 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.
In collaboration with Helen Graves - Great British Chefs