Ingredients
| 600g thinnish piece boneless leg of lamb | |
| 1 tablespoon olive oil | |
| 1 teaspoon creamy Dijonnaise mustard | |
| 3 cloves garlic, peeled and thickly sliced | |
| few sprigs rosemary and oregano | |
| freshly ground black pepper to taste | |
| 1 teaspoon flaky sea salt, plus extra for sprinkling over cooked lamb |
This prime lamb dish is quick to cook and even more quickly gobbled up. Serve with salad, in buns or sliders, or with vegetables such as eggplant and peppers/capsicums. I like it on grilled sourdough spread with a cannellini bean dip and salad leaves and topped with fried or barbecued eggplant slices and grilled or slow-roasted tomatoes. Scrumptious.
Instructions
| 1. | Pat meat with paper towels to absorb moisture. Trim if necessary. |
| 2. | Put oil, mustard, garlic, herbs and seasonings in a dish and stir together. |
| 3. | Add lamb and coat it all over with the marinade. |
| 4. | Cover lamb with a food umbrella or similar and leave at room temperature for about 40 minutes. |
| 5. | Preheat a covered barbecue or, if your barbecue doesn’t have a hood, improvise using an upturned heavy-duty roasting tin. |
| 6. | Toss lamb one more time in marinade, picking off and reserving garlic and herbs. |
| 7. | Place lamb fat-side down on barbecue and strew the top with the garlic and herbs. |
| 8. | Lower barbecue hood and turn gas to low. Cook for 7 minutes. |
| 9. | Turn lamb over and cook for a further 5 minutes. |
| 10. | If the lamb weighs more than 600g you may not necessarily have to cook it any longer – it is the thickness of the meat, not the length of it, that affects the cooking time. |
| 11. | When the lamb feels flabby to the touch, it is rare. When it feels springy it is medium-rare. If it feels firm, it is medium and if it feels hard it is well done. It will continue to cook a little more as it rests and will remain juicy. |
| 12. | Remove lamb to a board and sprinkle all over with salt. |
| 13. | Rest lamb for 5–7 minutes, then slice thinly. |
Leave a Reply