Rick Stein’s Barbecued Butterflied Lamb with Lemon, Garlic and Thyme
This is one of those recipes that I have to limit myself to cooking occasionally, otherwise I’d overdose on it, it’s that good. But not only is it good, it seems to be the sort of food that everyone else likes too: rough slices of pink lamb tinged with the flavour of the fire.
This is one of those recipes that I have to limit myself to cooking occasionally, otherwise I’d overdose on it, it’s that good. But not only is it good, it seems to be the sort of food that everyone else likes too: rough slices of pink lamb tinged with the flavour of the fire. The best time to eat new season’s lamb is June and July, which is also the nicest time for barbecuing. The new season’s lamb bred for Easter tends to be tender yet disappointingly bland but, by June, it is full of the taste of summer pastures. There’s something immensely satisfying about cooking this dish on an early summer’s evening, with the odd glass of Beaujolais nearby.
PREPARATION TIME: 20 MINUTES, PLUS MARINATING COOKING TIME: 25 TO 40 MINUTES SERVES 6
EASY / PREPARE AHEAD
2.5kg (51/г1Ь) leg of lamb, butterflied (ask your butcher to do this for you)
2 large garlic cloves, chopped
1 medium to hot red chilli, seeded and finely chopped
1tsp chopped rosemary
the leaves from 6 thyme sprigs
1 fresh bay leaf, finely chopped
3 strips pared lemon zest juice Vt. lemon
1tsp sea salt
Vitsp black pepper, coarsely crushed
6tbsp olive oil
1 Mix the marinade ingredients together in a shallow roasting tin. Add the lamb, turn it a few times until well coated, then turn skin side up, cover and leave in the fridge for at least an hour.
2 If you are using a charcoal barbecue, light it 40 minutes before you want to start cooking. If you are using a gas barbecue, light it 10 minutes beforehand.
3 Because a leg of lamb contains a good deal of fat, you will need to be careful when barbecuing it, to avoid excessive flare-ups, which would cause the meat to burn. Place it on the bars of the barbecue grill and keep turning and moving it to different parts of the grill. Cook for 10 to 12 minutes on each side.
4 Alternatively, just barbecue or griddle the leg for 5 to 7 minutes on each side until well-coloured, and then transfer it to an oven set at 200 C, 180 С fan, 400 F, gas 6 for 20 to 25 minutes or until it registers 60 C, 140 F on a meat thermometer at its thickest part.
5 Lift the lamb on to a board, cover with foil and leave to rest for
5 minutes. Then carve across into thick slices and serve with chips
cooked in olive oil, and a tomato, shallot and basil salad.
Per serving: 609 calories. 38g fat (13g saturated). Og carbohydrate