My old BBQ has passed away, It has gone to that great garden in the sky where old and knackered BBQ’s go.
Long live the new Weber E-310 gas BBQ.
I opted to go for a gas BBQ this time, for convenience as well as practical reasons. I came across this one looking lonely in the shop, and heavily discounted because it was last years model.
So expect more BBQ recipes from me in the near future. For those of you that follow my little corner of the internet, will know the sort of BBQing I do, (just throwing a sausage on the grill just doesn’t do it for me)
Watch this space for some new recipes coming soon.
Cooking on the BBQ is fun but cooking a leg of lamb on a BBQ is a whole new experience, Flavors you never knew you could get in a leg of lamb as well as the brownie points you will get from your guests.
1 Leg of lamb, .
For the herb oil:
150 ml Olive oil. 2 Tbsp Ground black pepper. 1tsp Ground cumin. Few sprigs each fresh thyme, rosemary and marjoram leaves. 1Tbsp Chilli powder (optional).
For the baste:
2 Tbsp Olive oil. 3 cloves Garlic, peeled and smashed. 1 Zest and juice of lemon. 2 Tbsp Runny honey. Small bunch of fresh flat-leaf parsley, chopped.
For the dressing:
6 Tbsp Olive oil. Small bunch fresh flat-leaf parsley, chopped.
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.
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.
Baste the meat every 10 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.
A warm evening and eating outside is great. Get the family and friends around the table and poor yourself a good beer or a decent drop of plonk and rustle up a good Carbonara and let the memories of a good evening build. or do the same at lunchtime. a good idea is to do a big pot of this as a side at a BBQ.
Onion rings are incredibly easy to make, and people just love them. All you have to do is slice up an onion or 2, dunk them in a quick batter, and fry ’em up. You can serve them with your BBQ ribs on a summers evening. A big bowl of fresh battered onion rings will be an empty bowl before you know it.
4 Large onions,
1 cup plain flour
1 bottle lager
1 teaspoon salt
Freshly ground black pepper,
In a shallow mixing bowl, whisk the flour, salt and pepper to combine. Whisk in just enough beer to make a smooth paste. Whisk in more beer until the batter is smooth and creamy, about the consistency of double cream.
Slice the onions in half and put cut side down on a chopping board, then slice the root off and bin it
Slice the rest of the onion into thick slices and separate the rings.
Pick up the individual onion rings with metal tongs and dip into the batter and then into a deep fat fryer.