Just look at that stack of barbecued lamb ... and it tasted fantastic! We can't recommend this recipe highly enough. Served successfully with this chopped salad.
Wine Suggestion: We're enjoying the wines from Portugal at the moment and for this chose the Quinta de la Rosa Tinto. From quite a special part of the Douro this wine has evolved over the past 30 years, ever since the winery pioneered dry Douro wines, into an elegant and sophisticated red with spices, dark fruits and a lovely minerality and freshness.
Barbecued spiced leg of lamb & harissa butter - serves 4 (or more if you get a leg of lamb the size of our one)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp hot smoked paprika
- 1 tsp sumac
- ½ tsp ground cinnamon
- 2 tsp ras el hanout
- 8 tbsp Greek yoghurt
- 1kg boneless leg of lamb, butterflied
FOR THE SPICED BUTTER:
- 100g butter, softened
- 1 tbsp rose harissa
- ½ lemon, juiced
- 1 tsp ground cumin
Make the spiced butter by mixing the butter with the harissa, lemon juice, cumin and a pinch of salt. Set aside.
Mix the spices and yoghurt with a pinch of salt and some pepper. Lay the lamb on a tray and spread the yoghurt mixture over both sides. Leave to marinate for at least 20 minutes at room temperature or chill to marinate for longer.
Get your barbecue going and wait until the coals turn ashen, then lay the lamb on the grill and cook for 15 minutes on each side for pink or longer for well done - we recommend a meat thermometer to get your barbecued meat cooked how you like it.
Lift the lamb onto a platter and spoon over the harissa butter, then leave to rest for 10-15 minutes.
Carve the lamb on a board, then serve with the butter juices spoon over.
(Original recipe by Tom Kerridge in BBC Good Food Magazine, August, 2024.)
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