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2 Mar 2011
Mind the dust and rubble!
Barbecued Butterflied Leg of Lamb
1 Mar 2011
This serves 6-8 hungry Robsons
(a family favourite) and works just as well roasted in the oven on a rainy day.
Ingredients:
A medium leg of lamb
(about 2kg / 4-5lb bone in).
The butcher will remove the bone, Butterfly the lamb and score the outside for you. We will also give you the bag to marinade it in.
For the marinade:
1 tub (450g) natural yoghurt
2 tblspns ground cumin
2 tblspns ground coriander
1 tblspn mustard seeds – crushed
1 tsp ground turmeric
1 tsp ground paprika
1 tsp salt
1 tsp ground black pepper
Juice and zest of one lemon
Try this garlicky sauce which complements the lamb beautifully.
For the sauce:
200g natural Yoghurt
1 clove garlic finely minced
salt and pepper to taste 1 tsp honey
1 tsp lemon juice
1 tblspn chopped fresh coriander
Method:
Mix all the marinade ingredients together and rub generously all over the lamb. Place in the large bag provided or any covered container will do. Chill in the fridge overnight for the best results or at least 6 hours before cooking. To cook, remove from bag, wipe off as much of the marinade as possible and barbecue on a low to medium heat, fat side down for about half an hour. Turn occasionally and close the lid on your barbie, if it has one.
Serve finely sliced with a fresh summer salad, roasted sweet potato wedges and lemons to squeeze over the top.
Enjoy.
Tips No. 1: Roasting Tips that make All the Difference
1 Mar 2011
Ask your butcher to weigh the joint to help calculate the cooking time.
Take it out of the fridge an hour before you plan to cook it, bringing it to room temperature. I like to throw some carrot or onion wedges into the bottom of the roasting pan – these will brown and create yummy juices that will add flavour to your gravy.
Always season! – rub in salt and pepper on all sides or use your favourite Robson’s spice rub.
Always pre heat your oven! As soon as you open the door to put your roast in, the temperature will drop, so crank it up first! Pre heat to 220’C (hot oven) and turn the oven down to 160-180’C after 20 min. Cook in the middle of the oven for best results. After cooking remove the joint from the tray, cover with foil and leave to rest for 15-20 minutes. This lets everything settle and gives you time to make the gravy and finish off the trimmings.
Pour 1/2 a cup of water or wine into the hot tray and heat gently on the hob. This will loosen up those delicious caramelised carrots or onions you added and makes the best ‘base’ for your gravy. You can pour this into a saucepan at this point, but I just make mine in the tray. Less washing up! Now add some more stock, season and thicken. Strain out any lumpy bits and enjoy!
