bbq recipes

MARCUS BAWDON: BBQ BUTTERFLIED LAMB WITH CHAMOMILE & SORREL BASTE

ButterfliedLambwithChamomileandSorrelBaste

Lamb and fire go together so well, the smoky savouriness created as the fire chars the juicy meat is hard to beat. When you team these flavours up, with a slightly citrus, herby baste such as this chamomile and sorrel baste below, then you have a wonderful combination to take your outdoor cooking to a new level.

Lamb really is perfect on a barbecue or in a wood-fired oven, preparing and cooking it removes any greasiness that can be associated with lamb.

Seam cutting the lamb leg allows the leg to be split into manageable chunks which can then be butterflied out, either have a go at this yourself, cutting almost in half to open out the muscle, or ask your butcher to do this, any good butcher should be able to help.

chamomile&garlicsalsaverde

INGREDIENTS
(serves 8)

FOR THE LAMB

2 kg quality leg of spring lamb which is coming into season
sea salt & pepper to season

FOR THE HERBY BASTE

handful of chamomile flowers
6 leaves of sorrel
4/5 tablespoons of rapeseed oil or light olive oil
a pinch of coarse sea salt
a grind of black pepper
a squeeze of lemon juice.

METHOD

FOR THE HERBY BASTE

Make up a herby baste by pounding the mixture into a paste in a pestle and mortar to baste the butterflied lamb as it cooks with a silicon brush.

FOR THE LAMB

Open out the butterflied lamb so it is laying flat, and season with a sprinkle of sea salt and fresh ground black pepper.

Place the lamb onto a medium hot BBQ or over the coals in a wood fired oven, if using a BBQ place the lid over the BBQ.

Cook for 10 minutes before flipping over and basting with the herby baste, and cooking for a further 10 minutes, you should aim for the lamb to be starting to char on the edges whilst still being slightly pink on the inside, around 50-60 deg C if you have a digital probe thermometer.

Allow to rest for 5-10 minutes on a wooden carving board.

TO SERVE

Drizzle with a little more of the baste and slice into thick juicy slices. Serve with a nice garden salad, and some roast rosemary potatoes to mop up the juices from the meat.

* An alternative way of cooking this, is to cut the lamb into 3/4cm cubes, and skewer these onto woody rosemary stems and cook as above turning every few minutes until charred on the outside and still pink inside.

Recipe by Marcus Bawdon from CountryWoodSmoke 

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