BBQ Leg of Lamb
As i’m sure you might imagine, the task of BBQ’in, even in this house hold where the kitchen is strictly my domain will always fall into the hands of a man…In our case, it’s a Mr Tom Pepper. I think it must be something to do with the large tongs and the open flame that makes them go all primitive. I must point out to you that Tom can not cook. I say this with love and with the hope that one day the idea of chopping and stewing will inspire him as much as the idea of indulging and digesting.
Now knowing this, I’m sure you can imagine my distress when Tom picks up the £35 leg of patiently marinated and butterflied lamb (from A&C Meats in St Albans) and goes to throw to on to an open flame (flesh, not fat side down)…oh the need to restrain myself from booting him out of the way is slightly overpowering. However, you will be very pleased to know that in this instant, i left him too it and i must give him credit when I tell you that he cooked it to absolute perfection. Blushed, not pink, perfectly caramelised and he even allowed it to rest.
TO MARINATE THE LAMB
3kg leg of Lamb, butterflied
3 large tbsp of washed Oregano from the garden
4 cloves of garlic, puréed with salt
juice and zest of 3 lemons
6 tbsp Olive Oil
Salt and Pepper
Score the fat side of the meat and rub in the marinade, leave for as long as possible. Over night is best to allow the meat to tenderise in the lemon juice and the flavours to infuse deep into the meat.
TO COOK THE LAMB.
Get the BBQ up to about 220 degrees centigrade. Once hot, lay on the lamb, fat side down. You may get a few flames, but don’t worry, that’s just the oil smoking. Now, the important thing to remember is not to play around with it. Turn down the heat (if using Gas) and leave the fat to render and the meat to slowly cook through. After 20 minutes, turn the meat and cook for a further 15 minutes for medium, remove from the grill and allow to rest for 15 minutes…If you can bare it. If not, occupy yourself with cleaning the BBQ