Marinated butterflied leg of lamb
Serves 6 – 8
For the marinade:
Juice and rind of 3 lemons
4tbsp olive oil
4 cloves garlic, crushed
2 red chillies, finely diced
1 bunch coriander, chopped (2 good handfuls)
2tbsp ground cumin
2tbsp ground coriander
2tbsp ground turmeric
1tbsp ground cinnamon
Combine all the ingredients above to make the marinade.
If you prefer, we will bone and butterfly the lag of lamb for you at the shop. Then, make a few incisions in the flesh of the leg with the point of a sharp knife and add it to the marinade, turning it several times to coat it well. Cover with clingfilm and transfer to the fridge for at least three hours, preferably overnight.
Cook the lamb on the barbecue (slowly, using the indirect heat method) or in the oven at 200°C/gas 6/400°F for the first 15 minutes, then reduce the temperature to 170°C/gas 3/325°F and cook for a further 20-25 minutes if you like your lamb pink, 10 minutes longer if you like it well done.
Makes 6-8 kebabs
500g/1lb 2oz boneless chicken breasts or thighs
Wooden skewers for the kebabs. Soak these in a glass of water for a couple of hours beforehand to stop them burning
For the marinade
• 1 handful of fresh coriander
• 1 handful of fresh mint
• 3 cloves of garlic
• 6 spring onions
• 1 red chilli
• zest and juice of 1 lemon
• sea salt and freshly ground black pepper
• olive oil
Cut the chicken into 2.5cm/1 inch cubes and place in a bowl. Blitz all the marinade ingredients (except the olive oil) in a food processor, then loosen to a paste with a little olive oil. Add the marinade to the chicken pieces and mix well. Allow to sit for up to an hour. Then thread the chicken pieces onto wooden skewers. Grill for around 5 minutes, turning regularly, until cooked. Feel free to cut a piece open to check if they’re done.
Roast rib of beef on the bone
For 6-8 people with some leftovers, you’ll need a joint weighing about 5-6 lb – this would be 3 ribs. Pre-heat the oven to gas mark 9, 475°F (240°C).
Place the joint in a roasting tin. To make the fat on the joint extra crusty during cooking, rub the fat surface of the beef with 1 level dessertspoon of plain flour and then paint with some English or Dijon mustard. Season with salt and pepper.
Now put the meat into the oven. Give it 20 minutes cooking at the high initial temperature; after that turn the heat down to gas mark 5, 375°F (190°C) and cook it for 15 minutes to the pound (450 g) for rare beef. Add 15 minutes to the total cooking time for medium rare and 30 minutes for well done. (Rare beef should have an internal temperature of 60 degrees C if you have a meat thermometer)
While the beef is cooking baste it from time to time with its own juices. Baste the meat at least three times during cooking.
You can check to see if the beef is cooked if you insert a thin skewer into the thickest part of the meat and check the juices: the red, pink or clear colour will indicate the degree to which the beef has cooked.
When it is cooked to your liking, take it out of the oven, transfer it to a board and allow it to stand in a warm place for half an hour (or even more), loosely covered with foil, before you do the carving – this is really important as it lets all the juices that have come up to the surface seep back into the meat. Any juices that escape should be poured into the gravy. Delicious with roast spuds, Yorkshire pudding, gravy, vegetables and creamed horseradish.
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