I recently attended an event to celebrate the launch of the ‘Lamb. Tasty, easy, fun’ campaign which aims to raise the profile of lamb in the UK, Ireland and Europe. As I sat there, enjoying the delicious food prepared by Cyrus Todiwala at Café Spice Namasté, I realised he was preaching to the choir. Going back through the blog archives I seem to have published many lamb recipes, from a chuck-it-all-in healthy stew to one-pot Greek Lamb and I realise that I actually pick lamb over chicken in my weekly grocery shopping. This is not the case with most consumers however, causing lamb farmers to give up on their flocks and rare breeds to fade away.
One very easy way of supporting them is to buy more lamb (well, duh!) and fully realise the potential of the various cuts, from easy, versatile mince, to shanks to, my favourite, butterflied leg of lamb. I love this cut so much as it provides the most succulent meat and cooks in record time making it suitable for even quick weekday dinners. Here I have cooked it on the barbecue (before the demise of our BBQ – see also recent ribs recipe) but it can be made on the stovetop as well provided you have a cast iron griddle pan (Le Creuset do a fabulous one). The recipe comes, with minor tweaks, from the Meat Cookbook and it is both O-M-G delicious and very easy. Do marinate the lamb overnight and if you are unsure about cooking times invest in a cheap meat thermometer – it really helps!
Serves 2, generously
900g | 2lb boneless leg of lamb, butterflied
For the marinade
200ml | 7fl oz red wine
3 tbsp orange marmalade
2 tbsp red wine vinegar
1 red onion, very finely chopped
3 garlic cloves, mince
1 tsp fresh rosemary leaves, very finely chopped
sea salt and freshly ground pepper
- Pat the lamb dry with some kitchen towel and reserve the marinade. Place fat side down your barbecue and cook over medium heat for 10 minutes.
- Turn over and brush with the marinade. Cook for another 10 minutes.
- Once again, turn the lamb over and brush with the marinade. Cook for a total of 40 minutes, basting with the marinade as you go.
- Remove from the heat and leave to rest for 10 minutes. Carve the lamb into slices and serve with chilli jam, sriracha or hot pepper jelly and a big green salad.