Sunday, 21 July 2013

L is for Lamb à la Rick Stein

The weather's turned warmer and we're having a BBQ.  But since this is a Sunday and usually devoted to roasts, we already have a leg of lamb in the fridge waiting to be cooked.  And I love lamb.  So we've decided to BBQ it à la Rick Stein.

  • One leg of lamb (with the bone in if you can butterfly it yourself, or ask your butcher to do this)
  • 1 lemon (unwaxed)
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 3 chillies (deseeded)
  • 3-4 cloves of garlic, crushed
  • 2 bay leaves
  • Olive oil
  • S&P
  1. Snip off any excess fat or sinew from your lamb and make sure that it lies flat
  2. Zest the lemon and squeeze half of the lemon for its juice
  3. Strip the herb leaves from the stalks and snip in a cup with the ends of a pair of scissors
  4. Snip the bay leaf into thin strips
  5. Chop up the chilli and spread over the lamb with the garlic, lemon and chopped herbs
  6. Season the meat to taste and put the lamb in a large freezer bag
  7. Slug in a good glug of olive oil and massage the ingredients into the lamb through the plastic (keeping hands clean)
  8. Set aside and allow to marinade for at least an hour before putting it on the BBQ to cook
  9. Serve with lightly-toasted pitta bread and salad
And if you wanted, through the wonder of (stolen) technology, you can see how Rick does it himself!

No comments:

Post a Comment