Now is the time for tender, locally reared new-season lamb, and this BBQ trick from Sarah at Old Farm Dorn makes it even more worth the wait…
I’ve not always been a big BBQ fan, not the eating part (I love that bit), just the doing… All the preparation, to-ing and fro-ing from the garden with stuff and keeping a careful watch over the sausages and burgers – I have a perfectly good oven that cooks all this on its own without much supervision!
Simon offered to do supper last week, I was a bit surprised at his enthusiasm but it involved an hour or so in the workshop making a grill for the top of our fire pit, lighting the fire and sitting in the garden keeping an eye on it with a beer or two and I have to admit, the food did taste good.
It’s now new season lamb time and I found an easy BBQ butterfly lamb recipe on the “Simply Beef and Lamb” website. You can use a boned-out leg or shoulder, whole or half depending on numbers.
Half lamb leg or shoulder joint, de-boned
5 sprigs fresh rosemary
3 garlic cloves peeled and crushed
150ml white wine
Place the flat joint in a dish and rub in rosemary, garlic and seasoning. Pour over wine, cover and leave to marinate in fridge for 1-2 hours or overnight.
Remove from dish and thread metal skewers criss-crossing through meat to keep flat.
Cook on a BBQ (cover if you have one) not too close to coals, turning frequently for about 30-40 mins.
Leave to rest for at least 15 mins before serving and cut into thick slices or chunks…
I served the lamb with this delicious fresh tasting salsa.
1 bunch fresh mint chopped
bunch flat leaf parsley chopped
1 garlic clove crushed
1 tbs green peppercorns ground
1 tbs vinegar – apple cider or malt
25g brown sugar
2 tbs rape seed oil
Mix together in a bowl or pestle and mortar if you have one
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