Following up on the post on our local butcher yesterday, money where my mouth is and all that, we bought a butterflied leg of Welsh lamb from Dave (he did the butterfly-ing) and cooked it on the barbecue today. The recipe, which should, in part, be attributed to Rick Stein, is simple. Marinade the lamb with the following ingredients:
Grated zest and juice of one lemon
A couple of handfuls of chopped fresh herbs
(I used coriander and rosemary today)
Some crushed dried chillies
A few dashes of Tabasco
3/4 cloves of crushed garlic
Lots of salt and pepper
Olive oil (a couple of tablespoons of olive oil)
Literally just mix all the above together and rub all over both sides of the lamb. Leave for a couple of hours, if you can, then cook on the BBQ – hot at first on both sides for 5 minutes each then over a much lower heat for another 25-35 minutes until cooked but still pink. Alternatively, you can do this in the oven (fan: 220 for 10 minutes then 160 for another 30 ish).
We had our lamb with home cooked French fries, mixed salad and garlic mayo.
Written by: LARA