BARBECUED GREEK LAMB WITH TZATZIKI
Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
- To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
- Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium
INDIAN SPICED BARBECUED LAMB
Yogurt-based marinades create a delicious thin crust when they char, so are ideal for barbecues
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 5h
Number Of Ingredients 8
Steps:
- Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
- If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
- To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).
Nutrition Facts : Calories 519 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 62 grams protein, Sodium 0.36 milligram of sodium
INDONESIAN SPICED RICE
This colorful spicy side dish goes perfect with kabobs, especially with cherry tomatoes; the color combo is most appealing. Lamb is a good accompaniment.
Provided by Andi
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oil in large, heavy pan over medium heat. Stir in onion, jalapeno peppers and garlic. Saute until onion is translucent; about 8 minutes.
- Stir turmeric, cinnamon, and rice into the pan; stir for 2 minutes. Mix in the chicken broth, water and bay leaf. Bring the mixture to a boil, reduce heat to low, cover and cook 20 minutes.
- Turn off the heat altogether and let sit for 5 minutes. Garnish with chopped green onion.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 39.8 g, Fat 5.5 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 3.9 mg, Sugar 1.1 g
INDONESIAN BBQ LAMB
This is a nice low-fat low-salt alternative to a traditional satay - cuts out the coconut cream and uses salt-free peanut butter, but stays tangy and tasty!
Provided by JennyMidget
Categories Lamb/Sheep
Time P1DT15m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, peanut butter, sherry, garlic and lemon juice, mix to a sauce.
- Lay chops in a bowl or dish. Cover with sauce, marinate in refrigerator for 24 hours, turning several times.
- BBQ or grill the lamb chops. Save the sauce, warm and serve over lamb.
- Serve with basmati or long-grain rice.
Nutrition Facts : Calories 409.9, Fat 25.3, SaturatedFat 11.2, Cholesterol 70.3, Sodium 57.2, Carbohydrate 16.1, Fiber 0.1, Sugar 13.4, Protein 15.7
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- Put the meat in a mixing bowl and sprinkle over the meat tenderizer. Rub and mix until all meat pieces are covered with a meat tenderizer. Set aside.
- In a food processor, put the onion, garlic, ground coriander, cumin, salt, and water. Give it a blitz until you get a smooth mixture. Or, you can use a pestle and mortar to pound to make the spice paste.
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