BBQ Lamb Breast & Malt Vinegar Sauce
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
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Cooking tools:
- Mortar and pestle
- Grill
- Oven
- Chef's knife
- Cutting board
- Tongs
- Mixing bowl
- Whisk
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 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
- 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
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