3-31-2013 very good and i am not totally wild about lamb
Smoky and the wood pit | Herby barbecue butterflied lamb recipe
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August 2, 2012
Blogger Marcus Bawdon
Devon-based Marcus Bawdon loves nothing more than cooking outdoors. He’s built his own smoker and wood-fired oven and will be sharing his recipes and techniques to get the most out of your barbecue.
Lamb and fire go together like all the best things in life, the smoky savouriness created as the fire licks the wonderfully juicy meat is hard to beat.
Lamb really is perfect on a barbecue, and this way of preparing and cooking it removes any greasiness that can be associated with lamb.
Seam cutting the lamb leg allows the leg to be split into manageable chunks which can then be butterflied out, either have a go at this yourself, cutting almost in half to open out the muscle, or ask your butcher to do this, any good butcher should be able to help.
Herby barbecue butterflied lamb
Open out the butterflied lamb so it is laying flat. Make up a herby rub with a few sprigs of finely chopped rosemary and thyme, three salty anchovy fillets, a clove of garlic, a couple of tablespoons of rapeseed oil, a grind of black pepper and a squeeze of lemon juice.
Pound the mixture into a paste in a pestle and mortar, and rub on the inside of the butterflied lamb. Fold the lamb back into a nice tight parcel and insert three flat skewers to hold together.
Place the lamb onto a medium hot barbecue so that it is not directly over the coals and place the lid over the barbecue.
Cook for 10 minutes before flipping over and cooking for a further 10 minutes, you should aim for the lamb to be starting to char on the edges whilst still being slightly pink on the inside.
Allow to rest for 5-10 minutes on a wooden carving board.
Remove the skewers and slice into thick juicy slices. Serve with a nice garden salad, and some roast rosemary potatoes to mop up the juices from the meat.
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