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.

7 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. 

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