A lovely Welsh Lamb Breast stuffed with Salsa Verde accompanied with a tangy Yellow Pepper sauce.
Time: 4-5 hours
BBQ Used: Homemade Drum
1 Cup of Parsley – chopped
1/2 Cup of Mint – chopped
1 TBSP Oregano-chopped
1 TBSP Capers – chopped
1 TBSP Gherkins – chopped
3 Anchovy Fillets – chopped (can use salt instead)
1 TBSP Chipotle Paste
3 TBSP Olive Oil
1 TBSP Red Wine Vinegar
4 Yellow Peppers
1 Yellow Scotch Bonnet Chilli – chopped
150ML Apple Cider Vinegar
30g Olive Oil
3 TBSP Caster Sugar
3 Spring Onions – sliced
1. Mix all Salsa Verde ingredients together in a bowl.
2. Remove any string ties on lamb breast, reserve the ties to re-roll if needed.
3. Season the inside of the breast with salt and apply Salsa Verde mix.
4. Roll and re-tie the lamb breast.
Note: if using butchers string, allow the length to be 3 times the length of the meat. See the video on how I tie.
5. Season the outside of the rolled lamb breast.
6. Hang the breast about 1.5′ – 2′ over a small direct fire , turning every 30 minutes.
Note: this can be also be done direct on a smoker or grill but be careful of the fat dripping on the coals. Indirect is also an alternative method, aim for 160C
7. Place the yellow peppers directly on the coals, turning as it chars.
8. Remove the peppers from the heat and place in a bowl with clingfilm over the top or in a plastic food-safe bag. This will sweat the peppers making it easier to remove the skin.
9. After the peppers have cooled enough to handle, scrape off the charred skin and dice them up.
10. Heat a splash of oil in a pan over the coals, add the yellow peppers, scotch bonnet chilli, vinegar and sugar.
11. Simmer the peppers until all the vinegar has gone.
12. Transfer to a blender and blitz until smooth.
13. Pass through a sieve by pressing the mixture with the back of a spoon.
14. Adjust the seasoning.
15. The Lamb Breast should be ready after 4-5 hours with a temp of 68C. Remove from the heat and leave to rest in a tray with tin foil over the top for at least 20 minutes.
16. The sauce can be warmed through but it’s just as good cold. Add it to the plate and add the sliced lamb breast. Garnish with sliced Spring Onions.
My Opinion on the Cook
Lamb is like Marmite to some but I love it. The Breast is quite fatty so needs a good long cook to render it out. A spiced up Salsa Verde and the tangy yellow pepper sauce help cut through it as well. I used a homemade drum grill which has a frame so I was able to hang the Lamb above the fire. You can go indirect with your setup but the fat smoke hitting the breast adds another dimension of flavour.