Cyrus's Barbecued Fingers of Lamb Recipe

PREP: 15 mins COOK: 100 minutes Add to My Favourites

Hosting a party or having friends around? Cyrus’s barbecued fingers of lamb take finger food to a whole new level. Ideal for adults and kids alike, the sticky Asian flavoured glaze will have them coming back for more.

"Lamb breast’s amazing taste and flavour is often underrated. This recipe is really simple, though it takes a bit longer to cook. Have fun!"

Cyrus Todiwala

3 Ratings


Serves 6-8

  • 2 x 675g unrolled boneless breasts of lamb
  • Freshly ground salt

For the Glaze

  • 3tbsp Worcestershire sauce
  • 2tbsp light soy sauce
  • 2tbsp fish sauce
  • 2tbsp runny honey
  • 2tsp red chilli flakes
  • Extra runny honey, to drizzle


Step 1

In a small bowl mix all the glaze ingredients together.

Step 2

Make several slashes on each side of the lamb breast with a sharp knife, then season.

Step 3

Preheat the oven to Gas mark 2, 150°C. and line the base of the oven with foil.  Brush the lamb with the glaze and transfer directly onto the oven rack. Cover with foil and roast slowly for 1 hour 30 minutes

Step 4

Remove the foil and continue to cook uncovered for a further 10 minutes.

Step 5

Cut the lamb into 3-4 inch thick slices. Pile onto a large plate, drizzle with honey and serve with a green salad. 

How did it taste?