Serves 4 as a starter

2 breasts of lamb

30 ml (2 tbsp) vinegar

boiling water, to cover

parsley sprigs and lemon slices, to garnish

For the sauce

30 ml (2 tbsp) tomato ketchup

30 ml (2 tbsp) clear honey

30 ml (2 tbsp) soy sauce

30 ml (2 tbsp) plum jam

15 ml (1 tbsp) dry mustard

10 ml (2 tsp) Worcestershire sauce

1. Remove and discard the skin and excess fat, then put the breasts into a saucepan large enough to hold them both. Cover with boiling water and add the vinegar. Cover the saucepan and simmer for 15 minutes.

2. Mix all sauce ingredients together in a saucepan and heat gently, stirring.

3. Heat the oven to 180C (350F) gas 4. Drain the breasts, then cut between the ribs into 25 mm (1 in) wide strips.

4. Arrange the riblets close together in a roasting tin, pour the sauce over and cook for 30 minutes, turning once.

5. Baste thoroughly, then increase the heat to 200C (400F) gas 6 and cook for a further 15 - 20 minutes until the riblets are crisp.

6. Garnish with parsley sprigs and lemon slices and serve with the remaining sauce.