Barbecued leg of lamb

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June 20, 2014 by dgarnett2013

Barbecued leg of lamb: You’re All Invited by Margot Henderson

lamb

START THIS THE DAY BEFORE

Feeds 8 with a few leftovers

  • 1 leg of lamb, boned and butterflied (the butcher can do this)
  • 3 tabs sea salt
  • freshly ground black pepper

 

For the marinade

  • 2 tabs olive oil
  • 2 tabs sumac
  • ½ a bottle of white wine
  • 125ml red wine
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • zest of 3 lemons
  • juice of 1 lemon
  • 6 cloves of garlic, crushed

 

For the green sauce

  • 2 handfuls of rocket
  • a handful of fresh mint
  • a handful of fresh flat-leaf parsley
  • a small handful of fresh tarragon
  • a small handful of fresh chervil
  • a small handful of fresh sorrel
  • 4 cloves of garlic
  • 2 tabs capers
  • 1 tsp Dijon mustard
  • 1 tab creme fraiche
  • 140ml olive oil
  • sea salt & freshly ground pepper

 

Day 1:

Put the oliver oil, sumac, wine, rosemary, thyme, lemon zest and juice into a large container and mix together well.

On a board, open up the butterflied leg of lamb, and rub it all over with the crushed garlic.

Put the lamb into the marinade, submerging it fully. Cover and leave in the fridge overnight.

 

Day 2:

Take the meat out of the fridge at least an hour before you want to cook it and season it with salt and pepper. The meat needs to be at room temperature.

To make the green sauce:

Pick the leaves of the rocket and all the herbs off their stalks and chop them reasonable finely You can use a food processor, but you get more texture if you chop by hand. Put them all into a bowl.

Peel and chop the garlic, and the capers. Add these to the bowl.

Mix the mustard and creme fraiche together and add the olive oil. Add to the bowl of herbs, season with salt and pepper and mix well. Keep the sauce in the fridge until you need it.

Start the BBQ: you need at least an hour for a charcoal fire to burn down.

Put the lamb on to the BBQ and cook it for 20 mins on each side, seasoning it with salt and pepper as it cooks. Keep prodding, turning and moving the pieces around the rack, and try not to burn it. Don’t leave it to cook itself. If you have cut the lamb into pieces, some may be cooked earlier than others. Check by sliding a thin sharp knife into the centre – when it is quite warm to the lip, you are ready to go. Leave the lamb to rest for 10 mins wrapped in foil.

Serve with the green sauce.

Made the day Kit finished her A Levels and came over for a BBQ.

sofa

 

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