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index » food » Experimental BBQ Lamb
Ok, so I think I need help with this one. Though i've only done it once, and it certainly wasn't perfect, anybody else who wants to give it a go (and a twist and a shake) please do and tell me how you made it better.

I got the idea after deciding that I desperately needed to BBQ, but all the other meat at my old man's place being CRAP. He vowed during the meal to get some animals of his own so he didn't have to buy any more crappy supermarchet crappy crap. Anyway, the only good stuff in the freezer was the leg of lamb that I had broken down at Christmas time, so I got that out and thawed it.

I grew up on the farm eating more mutton or hogget than lamb so while I do find lamb to be delightfully tender it always seems terribly short on flavour. Which is why I decided to marinate it before cooking.

Which I realise could be a bit of a sin when using lamb, so maybe it would have been better to use a piece of hogget instead. Also, thinking back on it, the lemon was probably a bit over powering, and im not entirely sure about using lemon with red wine either. If there's rules that I be a breakin' then I guess that makes me BADASS.

Ok, so I used a whole topside and about a 1/3 of a rump for this, and I marinated it with:

3 T olive oil
1 cup of Shiraz
2 Lemons, washed, squeezed then sliced up
1 T whole peppercorns somewhat crushed
1 dessertspoon salt
2 t of some random garlic sauce
2 t dried oregano

I left that for about 6 hours probably, while I built a verandah roof for my cottage (seriously).

I used a charcoal fire in the BBQ, but thinking about it probably using some Manuka wood may have been better, the charcoal we had did have a really nice smokey flavour, but it can get at times a eensy bit petroleumy as its not proper charcoal.

Anyway, I got terribly impatient and didn't wait for the fire to get really well established, so once it was hot I sealed the lamb on all sides then covered & left it for another 20 minutes, before finishing it for 5 minutes in a hot oven and then resting another 5 minutes because my diners were impatient for food. It could have sat for another 5 minutes before slicing really.

I served it with a sauce I made by sauteeing (god, how do you spell that) some thinly sliced onions, and incredible heirloom tomatoes. Which by the way are so bloody good im contemplating never eating the shit they grow commercially again. Im trying to think of a comparison, and the best I can come up with is deep fried frozen crumbed hoki "fillets" vs lightly seared fresh tuna.

Anyway, I added maybe 1/4 cup of red wine, 1/4 cup of stock and the reserved marinade liquid before reducing to a thickish jus and seasoning. It was pretty good but probably a little to heavy on the lemon.

Oh, and by the way, this post proves quite conclusively that I was fucking dreaming when I thought I could write coherently.





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posted on Sat, 10 Mar 2007 at 11:57 AM » permalink
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