Barbecue lamb recipes

Butterflied leg,
or steaks, chops, kebabs

This is perfect for a barbecued lamb recipe because it increases the surface area of the meat. Therefore it takes on more of any marinade and more of the meat is exposed to the char-flavoured heat of the barbecue.

Remove the skin and excess fat. Marinade overnight, if possible (see marinades below) or at least rub with oil, rosemary and garlic.

Barbecue over a fierce heat for 5 or 6 minutes to begin with and then raise it up so that it cooks more slowly for 15 – 20 minutes on each side. It should be still pink inside.

If this is just too much lamb to eat at your picnic, you could choose lamb steaks. These should be cut from the corner fillet of the leg. They are large steaks but because of the cut, will shrink or buckle when cooking, unlike the butterflied leg.

For quick barbecued lamb, try lamb loin chops. Cut from the center of the back, these are the ovine equivalent to the sirloin steak.

Kebabs are another excellent choice for barbecue lamb recipes.

Cut a boned leg, or lean shoulder, into 2 cm cubes, trimming off excess skin and fat. Leave the cubed meat to marinade for at least an hour, - overnight is best if you have the time.

Just before you are ready to cook, thread the cubes onto skewers, (metal are best but if you’re using wood, remember to soak them in water for an hour or so first) and cook quickly over hot charcoal.

Serve a kebab in half a pitta bread, warmed on the fire, with some sliced tomato, cucumber and onion.

Marinade suggestions for barbecue lamb recipes:

• Grate or blend an onion and add the onion juice/mush to the juice of a lemon and a six tablespoons of olive or vegetable oil.
• Mix olive oil and lemon juice but use a couple of cloves of crushed garlic instead of the onion.
• Add a teaspoon of very finely chopped rosemary (blitz in processor if possible) or dried oregano to a grated onion and a couple of cloves of crushed garlic, juice of a lemon and 6 tablespoons of oil.
• Substitute red wine for lemon juice and add more crushed garlic!
• Grate or blend an onion and add to 4 tablespoons of olive or vegetable oil and 4 tablespoons of soya sauce.
• Stir together 150 – 200 grams of plain yoghurt, a grated onion, 2 cloves of crushed garlic, half a teaspoon of ground cumin and some finely ground black pepper.
• Stir together 150 ml coconut milk, a teaspoon of grated fresh ginger, half a teaspoon ground cumin, a de-seeded and chopped red chilli, a teaspoon of sugar.

Extras:

Freshly chopped mint leaves are fabulous sprinkled over barbecued lamb or used in a salad to be served with it.

Or make

iced tea with lots of fresh mint, to drink with the meal.

A spoonful or two ofhummus tastes good with most barbecue lamb recipes, and/or lemon wedges to squeeze over the char-grilled meat.



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