Saturday, February 21, 2009

Butterflied leg of lamb

I've always wanted to try the recipe for butterflied leg of lamb from the cookbook which came with my Weber gas BBQ. We had 12 for dinner tonight, so why not experiment?! It turned out well, even with the gas running out halfway through cooking and dear husband (DH) making a quick trip to get another gas bottle.

I bought a leg of lamb from the butcher, who seemed crestfallen when I didn't want to try one of his own marinades. Overcoming his disappointment he chose a leg of lamb, cut out the bone and flattened it so that the meat was a 5 cm thick rectangle, about 40 cm by 20 cm. At home I marinated the meat in 1/2 c red wine, 2 tablespoons extra virgin olive oil, 3 crushed garlic cloves, 1 teaspoon cumin, 1 tablespoon chopped rosemary and the juice of 1/2 lemon.

The meat was then cooked using the 'indirect' method. The BBQ is preheated on high for 10 minutes, and the lamb is seared (skin side up) for 3 minutes. Then the burner under the lamb is turned off, and the side burners are turned down to medium, and then the lamb cooks (without turning) for 35 to 45 minutes with the lid down.

The result is simply delicious, sliced thinly and served with roast potatoes. I also made my current favourite salad: grilled eggplant and capsicum, tossed with a balsamic vinaigrette and topped with bocconcini and basil. To cut the richness I often serve this salad on top of greens -- tonight, baby beet greens.

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