BBQ Lamb with Herbs (click to see original recipe from Chef Adam Perry Lang)
- Leg of lamb, roughly 2.75kg (6lbs)
- 150ml (5fl oz) olive oil
- 2 tbsp freshly ground black pepper
- 1 tsp ground cumin
- Few sprigs each fresh thyme, rosemary and marjoram leaves
- 2 tbsp chili powder (optional)
- (I added soy sauce here!)
- 2 tbsp olive oil
- 3 cloves garlic, peeled and smashed
- Zest and juice of 1 lemon
- 2 tbsp runny honey
- Small bunch of fresh flat-leaf parsley, chopped
- (I also added soy sauce here!)
- 6 tbsp olive oil
- Small bunch fresh flat-leaf parsley, chopped
- Sea salt and freshly ground black pepper
Score the top side of the lamb leg in a criss-cross pattern at 1cm (½in) intervals, 1cm (½in) deep. Mix and crush the herb oil ingredients in a large bowl. Add the meat and leave for at least 3 hours, or up to 24 hours in the fridge.
Prepare the barbecue for indirect cooking: food should be away from the heat source and the temperature, if your barbecue has a thermometer, should be a steady medium heat of 150°C-160°C. Put the meat on the well-oiled heated grill and cook, covered, for 1 hour.
Meanwhile, combine the baste ingredients. Baste the meat every 15 minutes, cooking for a further 30 for blushing meat, or until done to your liking.
Combine the dressing on a board. Turn the lamb in it to coat and rest for 5 to 10 minutes before serving.
Honey & Fennel Zucchini and Onions
Heat up your olive oil and add the onions and honey. Let them cook until nice and golden and translucent, then add the rest of the ingredients. Cover and keep at medium heat. Stir every 10 minutes to prevent burning.