I love lamb, and thought that I'd share some of my favourite recipes with you.
Spicy Barbecued Leg of Lamb
Leg of lamb, boned and butterflied*
2 sticks of lemon grass
5 cm piece of fresh ginger
5 garlic cloves
Pinch of ground cumin
Juice of a lemon
2 fl oz olive oil
Pre-heat your oven to 400°F/200°C/Gas 6 and also light the barbecue.
In a food processor, or by hand using a mortar and pestle, grind up the lemon grass, ginger and garlic cloves until they resemble a thick paste. Add the lemon juice, cumin and olive oil, and mix thoroughly. Smear all over the lamb.
Place the lamb in a roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for approximately 45 minutes, if you like your meat pink, or longer if you prefer it more cooked.
Take the lamb out of the roasting tray and drop it on the preheated Barbie. Cook for about 10 to 15 minutes, turning frequently, then allow the lamb to ‘rest’ for 15 minutes before slicing.
This can also be cooked on a griddle if you don't have a barbecue.
* Your butcher will butterfly the lamb if you ask him. However, follow
these instructions if you have to do it yourself.
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Harissa Lamb
1 leg of Lamb
2 cloves garlic, cut into slivers
3 tsp Harissa Paste *
2 fl oz / 55 ml olive oil
Juice of ½ a lemon
3 tbsp fresh mint, finely chopped
Make several small incisions in the lamb and insert the slivers of garlic. To make the marinade, combine the Harissa paste, olive oil, lemon and mint, mixing thoroughly. Cover the lamb completely with the marinade and then refrigerate for at least 4 hours or overnight.
Place the lamb in a roasting tin in a preheated oven at 350°F/180°C/Gas for 30-35 minutes per lb, plus 25-30 minutes. Remove the lamb from the oven, cover loosely with foil and allow to stand for 10 minutes before carving.
* If you are unable to find some ready made Harissa paste, then
this is a great recipe to follow to make it yourself
Lamb fillets (one per person) can also be used instead of a whole leg. Prepare as above but reduce cooking time to around 40 minutes, or until the fillets are cooked and tender.
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Thai-Style Burgers
1 ½ lbs / 700g minced lamb
1 tbsp fresh mint, chopped
1 tsp lime juice
1 tsp lemon grass, chopped
2 red chillies, deseeded and finely chopped
1 clove garlic, chopped
1 tbsp Thai Fish Sauce
1 tbsp Red Thai Curry Paste
Combine all the ingredients in a large bowl and mix well. Shape into 8 rounds.
To cook the burgers, pan fry each side gently for 4-5 minutes. These burgers can also be grilled and are great on the barbecue in the summer
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Something very simple is to rub some lamb steaks with a peeled garlic clove, and then either grill or cook lightly in a hot frying pan for a couple of minutes each side.