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Barbecued spring lamb

Barbecued spring lamb

Barbecued spring lamb
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.

 

 

Alternative lamb barbecue recipes.


Moroccan-style barbecued leg of lamb

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

chicken bhuna

chicken bhuna.www.meatrecipes.com


homemade baked beans with smoked bacon

Homemade baked beans with smoked bacon.
www.meatrecipes.com


barbecued spring lamb
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Print Recipe
    Servings Prep Time
    6 people 20 Minutes
    Cook Time Passive Time
    1 Hour 2 Hours
    Servings Prep Time
    6 people 20 Minutes
    Cook Time Passive Time
    1 Hour 2 Hours
    barbecued spring lamb
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      6 people 20 Minutes
      Cook Time Passive Time
      1 Hour 2 Hours
      Servings Prep Time
      6 people 20 Minutes
      Cook Time Passive Time
      1 Hour 2 Hours
      Ingredients
      Servings: people
      Units:
      Instructions
      1. Barbecued spring lamb
      Recipe Notes

      Method

      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.

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      Chicken bhuna

      Chicken bhuna

      chichen bhuna.www.meatrecipes.com


      Bhuna is a cooking process rather than a sauce, the spices are gently fried in copious amounts of oil. The cooking process is completed when the meats are added to cooking their own juice to produce a deep intense rich coating sauce. The resulting dish is flavorsome rather than hot and often served garnished with fried onions. The bhuna sauce originated in Bengal and typically it is served with lamb.

      Because of its intense flavor, it can be as soon as it is cooked. However, like most curries, it is at its best if you leave it in the fridge for 24 hours.

      I like to serve chicken bhuna with chapatis to soak up the rich sauce. It can be served with any type of Indian bread or rice. When I do serve it with rice I like to serve it with lemon rice or steamed rice.

      Chicken bhuna
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      Rating: 0
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      Rate this recipe!
      Print Recipe
      Servings Prep Time
      4 People 10 Minutes
      Cook Time Passive Time
      40 Minutes 00
      Servings Prep Time
      4 People 10 Minutes
      Cook Time Passive Time
      40 Minutes 00
      Chicken bhuna
      Votes: 0
      Rating: 0
      You:
      Rate this recipe!
      Print Recipe
      Servings Prep Time
      4 People 10 Minutes
      Cook Time Passive Time
      40 Minutes 00
      Servings Prep Time
      4 People 10 Minutes
      Cook Time Passive Time
      40 Minutes 00
      Ingredients
      Servings: People
      Units:
      Instructions
      1. Heat the oil in a large, deep frying pan and add the garlic, green chilies, and ginger. Stir them for a minute in hot oil then add the chopped onions. Stir and leave to cook over a medium heat for 3-4 minutes. Once the onions have turned a golden brown color, add the turmeric, chili, cumin, coriander and garam masala powders. Stir and cook for about a minute. Add the chopped tomatoes with 100ml water and a good pinch of salt. Stir together, cover the pan and allow it to come to a boil. Stir occasionally until the masala becomes nice and thick. Add the chicken to the pan and coat the pieces in the masala so it’s all nicely covered. Cook over a medium heat, stirring occasionally for 20 minutes, or until the chicken is tender and combined with the thick masala sauce.
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