A lovely summery recipe using ethical charcoal from the Green Olive Firewood Company to celebrate National BBQ week.
5Tbsp balsamic vinegar
Juice of 1 lemon
4 Large grated garlic cloves
3tsp whole grain mustard
4Tbsp high fruit content Black Cherry jam
1 large handful of Dill, Thyme and Rosemary, finely chopped
Salt and pepper to taste
2Tbsp olive oil
1.5 – 2kg butterflied leg of lamb
Method:
Marinade the meat
Make the glaze by adding the balsamic vinegar, garlic and mustard into a mixing bowl. Add the jam followed by the chopped herbs, olive oil, salt and pepper to taste and mix it all together.
Lay the lamb flat onto a chopping board. Make shallow score marks through the fat of the lamb, then add the meat to the bowl, covering evenly with the glaze. Marinade for at least 1 hour (or up to 8 hours / overnight).
Bring the lamb to room temperature for at least an hour before grilling
Run 3 or 4 metal skewers lengthwise through lamb about 2 inches apart
Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally -move around the grill to avoid flare-ups
Cook until the inside meat temperature is 58ºC – around 12 to 14 minutes for medium-rare
Transfer the lamb to a chopping board and remove skewers
Cover loosely with greaseproof paper or foil and let stand for 20 minutes
Cut across the grain into slices
Serve with a crisp Fennel, Apple & Goats Cheese salad and Hassleback potatoes
