Lamb is the meat associated with spring. It’s the time when lambs are born and in England Welsh lamb is at its best. Try making this with free range organic lamb, and you will have a feast fit for a king. Barbecued Spring lamb is not the usual way to cook lamb, but it is easy and quick to do. It cooks very quickly; an hour tops for a small leg. If you want to marinate it overnight just pop in the fridge and it will be fine. Before cooking this make a safe zone on the barbecue where there is no fuel. If the flames start to rise to high, you can quickly move over the leg of lamb to somewhere safe. Move it back when the flames have died down.
A butterflied leg of lamb is a great choice to feed a crowd and cook on the barbecue. The flavors really sink in and penetrate the meat when the marinade is put on the night before and the meat put in the fridge. I always use a deep, sharp knife to slash the meat and rub the marinade deep inside. Always try to avoid vinegar in this marinade because it begins to cure the lamb
This is another barbecued lamb recipe, but it is redolent with the flavors of Asia. The spices are cumin, cardamom, and coriander enriched with a deep harissa paste. Again, this recipe tastes best when it has been sitting in the marinade overnight.
Other Meat Recipes You May Like
Homemade baked beans with smoked bacon. www.meatrecipes.com
First, make the chutney. Put all the ingredients with a good pinch of salt and a small splash of water in a mini chopper or food processor and blitz to a chunky paste. Will keep in the fridge for two days. Use one-third of the chutney to marinate the lamb for at least a couple of hours, or up to 24 hrs before. To make the potato salad, boil the potatoes until just cooked, around 12-15 mins. When they’ve got about a minute left, add the peas. Drain and leave to cool. Toss the spring onions through the potatoes and peas, then dress with one-third of the chutney and the yogurt. Can be made a day ahead and chilled in the fridge. Take out 1 hr before serving. To cook the lamb, heat the barbecue until the coals are ashen. Grill the lamb, flesh-side down, for about 25 mins, then flip it over and cook on the fat side for about 15 mins until charred and sizzling. When the lamb is cooked to your liking, leave it to rest on a warm platter to catch the juices. To serve, carve the lamb into thick slices, again catching the juices. In a bowl, mix the cooking juices with the remaining chutney, and serve alongside the lamb.