Barbecue sauce is often thought of as the perfect partner for ribs or chicken thighs, but it can elevate almost any meat, including a whole leg of lamb. This easy recipe, inspired by Jamie Oliver’s approach, shows how to create a beautiful, flavorful barbecue sauce that complements chicken, ribs, and lamb alike. Plus, there’s a special twist with a vintage spit roaster to bring out the best in your barbecue cooking. Whether you’re a seasoned grill master or just starting out, this guide will help you master cooking with simple ingredients and techniques that deliver mouthwatering results.
Prepping the Meat for Maximum Flavor
Before diving into the sauce, it’s important to prep your meats properly to let the flavors really sink in. For the chicken, cut it down the carcass and open it like a book. Using a knife, make a crude cut through the thigh and leg right to the bone. This allows heat and barbecue sauce flavors to penetrate deeply and creates crispy bits around the leg.
With the leg of lamb, score the skin about a centimeter deep from top to bottom. This scoring creates more surface area, helping the meat to “concertina” as it cooks, locking in flavor and giving you delicious crispy edges. The meat near the bone stays sweet and silky, making every bite a treat.
Crafting the Ultimate Barbecue Sauce
The secret to a great barbecue sauce is the blend of spices and fresh herbs. Start with a pestle and mortar to crush whole spices for maximum aroma and flavor:
- 4-5 cloves
- 1 heaped teaspoon of cumin
- 2 tablespoons of fennel seeds
- 1 generous teaspoon of black pepper
- 2-3 teaspoons of salt
Crushing whole spices releases their oils, unlike pre-ground spices which often taste stale. The result is a fresh, floury spice base that sets the foundation for the sauce.
Next, add fresh herbs and aromatics:
- A big handful of rosemary
- About 10 fresh bay leaves
- Fresh thyme tips
- A whole bulb of garlic
- Zest of one orange (including some peel; it will soften on the barbecue)
Combine these with 4 heaped teaspoons of smoked paprika, which adds a smoky depth that’s essential for barbecue sauces.
For the liquid base, pour in half a bottle of cheap balsamic vinegar and squeeze in fresh orange juice. The vinegar adds acidity and sweetness, while the orange juice brightens up the sauce.
Then comes the key ingredient for stickiness and body: one whole bottle of organic ketchup. You can substitute passata or pureed tomatoes, but ketchup gives the sauce that perfect sticky clagginess that clings to meat beautifully.
Finally, add about eight tablespoons of extra virgin olive oil to round out the flavors and give the sauce a silky texture.
Give everything a good stir and taste. The complex blend of cloves, fennel seeds, cumin, smoked paprika, and fresh herbs creates a sauce where the flavors evolve on your palate with every bite.
Marinating and Cooking the Meat
The next step is to rub the sauce generously all over your chicken, ribs, and lamb. Massage it into every nook and cranny, including under the legs and wings of the chicken. For ribs, just a good turn in the sauce is enough to coat them well. The ketchup in the sauce ensures it sticks perfectly.
Once coated, wrap the meats in tinfoil and cook them in a preheated oven at 180°C (about 350°F) for an hour and a quarter. This slow cooking lets the flavors penetrate deeply and tenderizes the meat.
After the oven, it’s time to hit the barbecue to get that golden, crispy finish without worrying about whether the meat is cooked through — that’s already taken care of.
A Vintage Spit Roaster: Bringing Barbecue to the Next Level
While preparing the barbecue, there’s a fun twist: using an antique mechanical spit roaster. This beautiful brass device, over 100 years old, slowly rotates the meat over the coals, allowing the fat to baste it naturally as it melts and crisps. This self-basting method locks in juiciness and flavor.
If you don’t have a vintage spit roaster, don’t worry — modern versions are available online or at specialty cooking stores. Rotisserie cooking is a fantastic way to get evenly cooked, juicy meat with crispy skin.
Mastering Heat Control on the Barbecue
Controlling the heat on your barbecue is crucial. Think of it like cooking on a stovetop — you wouldn’t leave the burner on full blast the entire time. Create zones by piling coals thicker on one side for high heat and spreading them thinner on the other for cooler, slower cooking.
Use the hot side for quick searing of thin cuts or sausages, then move them to the cooler side to cook through without burning. This method gives you perfect, golden, crisp results every time.
Delicious Sides to Complement Your Barbecue
Barbecues don’t have to be all about meat. Here are two simple but tasty side ideas:
- Butter-Rosemary Onions: Cross-cut an onion three-quarters of the way down, open it up, stuff with rosemary, thyme, a knob of butter, salt, and pepper. Wrap it tightly in foil and cook it in the ashes for a sweet, tender side.
- Steamed Greens: Rip up some fresh greens like spinach, rocket, watercress, or Swiss chard. Toss with salt, pepper, olive oil, and whole lemons, then wrap tightly in foil. Place on the barbecue for 4-5 minutes, turning occasionally. The greens steam inside the foil and absorb a lovely citrusy aroma.
Finishing Touches and Serving
After the meat has rested from the oven, dip it again in the barbecue sauce and place it on the barbecue for that final caramelized finish. The ribs, chicken, and lamb will all develop a beautiful char and deep flavor.
Using the spit roaster, the leg of lamb turns slowly over the coals, allowing you to baste it with the resting juices, creating a glossy, flavorful crust. Keep turning and basting to avoid burning, and don’t worry about a little charring — just pat more sauce on and keep going.
When ready to serve, slice the chicken into pieces — the meat should be tender, juicy, and fall-off-the-bone soft. The ribs can be cut into single or double portions, piled high, and enjoyed with the fresh greens and roasted onions.
This method of cooking delivers spectacular results that are sure to impress family and friends. The combination of a homemade barbecue sauce, careful heat management, and the magic of a spit roaster makes for an unforgettable barbecue experience.
For anyone looking to master cooking and easy recipes that bring bold flavors to the table, this barbecue sauce and technique are a fantastic place to start. Get your herbs, spices, and meat ready — it’s barbecue time!
This article was created from the video How To Make A Barbecue Sauce For Chicken, Ribs And Lamb | Jamie Oliver with the help of AI.
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