"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, May 29, 2010

Nichola’s BBQ Lamb

This brilliant BBQ lamb recipe came to me from my good friend Nichola. It’s ideal for the barbecue grill and had a wonderfully tasty marinade.

The roots of this recipe must lie in Spain because it’s heavy on paprika and with chilli and garlic to complete the mix it’s got to be a winner. There’s more paprika in the sauce and the combination of flavours achieved with the herbs is out of this world.
TIP - Add the herbs to the sauce at the last minute, maintain their structure and don’t wilt.
I’ve chosen to use a boned shoulder but you can butterfly a small leg and get equally good results.

Ingredients for the marinade:-

  • 6 tablespoons oil
  • 1 teaspoon chilli flakes
  • Juice and Zest of 2 lemons
  • One teaspoon Spanish smoked paprika
  • 2 cloves garlic chopped

Ingredients for the sauce:-

  • 4 tablespoons oil
  • ½ teaspoon chilli flakes
  • ½ teaspoon paprika
  • 1 level teaspoon sea salt
  • 1 large handful of mint roughly chopped
  • 1 large handful of coriander roughly chopped

Cut into the deepest part of the lamb to create an even surface and place it skin side down in a roasting try. Pour over the marinade, rub it into the lamb and set aside for at least a couple of hours.
The coals on the barbecue grill need to be pretty hot and when ready slap the lamb on skin side up (this should minimise the chance of a flare up) and sear for 10 minutes. Flip it over and give it another 10 minutes.

Cooking time will vary a little depending on how thick your piece of lamb is and of course how you like your lamb cooked. When done to your liking, pop the lamb skin side down into a roasting tray and pour over the sauce. Let the meat rest for 5 – 10 minutes and then serve and enjoy.

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