Bahhhhhhhh-d Ass BBQed Lamb with Roasted Tatties and an Asaparagus, Pine Nut, and Preserved Lemon Salad

Wow… that is a mouthful isn’t it? Why yes, yes it is. When thinking meat and spring, lamb obviously pops into mind but prepared on the BBQ? Can it be so? Normally, dainty racks or roasts are the way I go, but this was AMAZING and lets you celebrate the wonderful spring weather by cooking outdoors. My scary winter pasty skin was about the same color as the meat after being in the backyard for an hour... but as we all know a tiny burn keeps you warm and nothing smells better than aloe. Summer- is that you? Meow.. you are hot. 


Grilled Lamb Leg with a Harrisa Marinade

  •  Leg medium of lamb
  • 3 garlic cloves
  •  2 Tbsp Harissa
  •  1 handful cumin seeds
  •  1 tsp paprika
  • 4 glugs olive oil
  • 1 small tub plain yogurt
  •  1 garlic clove, minced
  • Chopped  handful of coriander/cilantro

How to:

  • The day before you grill, butterfly the leg of lamb. Do this my removing the mesh surrounding the leg and making a cut so the leg lays flat. It should be long and flat with one “fat” side.
  • Put together the marinade by combining the garlic, 2 Tbsp Harissa, cumin seeds, paprika and oil.
  • Slather over the meat, cover and rest in fridge.
  • The next day, get that grill going!!!! We will need one really hot side and a place that doesn't have direct coals under it.
  • ·Sear the meat over the high heat (about 4 mins each side) till they have good color. Move to the other side of the grill and cook over indirect heat for an additional 40 minutes. Baste a bit as you go.
  • Take it off the grill and let it rest for at least ten minutes. Serve with  the yogurt combined with garlic and chopped coriander.


asparagus salad

Asparagus Salad with Preserved Lemons, Pine Nuts and Mint

  • Bunch asparagus
  • A handful of pine nuts
  •  1 glug olive oil
  •  ½ preserved lemon
  •  One bunch fresh mint, torn
  • Salt and pepper, to taste

How to:

  • Toast the pine nuts by adding to a small pan and heating until light brown on the outside.. shouldn’t take more than a couple of minutes on high heat (they burn fast)
  • You can make your own preserved lemons (it is similar to pickling) but you can also buy at specialty Middle Eastern stores.  The beauty of the preserved lemon is the sharp salty flavor and the fact you can eat the rind. Cut one in half.. put on the hot grill with the lamb till you have grill marks.. cool and slice thinly.
  •  Steam the asparagus by adding an inch of water to a large pan and add asparagus. Cover asparagus in wet paper towel and steam on high heat for about 4 minutes till cooked but still crunchy. Drain and shock by putting in ice cold water.
  • Assemble salad by adding all components and topping with olive oil and s&p. Fresh and fancy.
roasted potatoes

Roasted Potatoes with a Scary Amount of Rosemary

  • 4 large red potatoes, skin on, large chop
  • Handful of fresh rosemary
  • 3 garlic cloves, crushed
  • 1 onion, large chop
  • Lots of olive oil
  • Salt and pepper

How to:

  • Pre-heat oven to 400 F
  • Par boil potatoes in salted water, the tatties should be easy to stick a knife in but not falling apart
  • Strain in colander and let them cool (they will not crisp up if they are still emitting steam)
  • Add garlic, rosemary and onion to a casserole dish.. add dry potatoes and coat with olive oil.
  • Move the tatties around and make sure they all have their own space to crisp up and are coated evenly.
  • Make for 35 mins.. stirring occasionally or until crispy. 
Posted on April 10, 2015 and filed under barbeque, main event, world travel.