The sim­ple fix

The Guardian - Feast - - News - Thomasina Miers

In sum­mer, there are few things I love more than cook­ing over coals. But of all the things you can bar­be­cue, there is a spe­cial place in my heart for a but­ter­flied, grilled leg of lamb. Lamb sits hap­pily with so many global cuisines and I am of­ten pound­ing ex­otic lamb mari­nades with in­flu­ences from the Le­vant, Africa, In­dia and, of course, Mex­ico. This one is in­spired by a par­tic­u­larly good lunch I had in Oax­aca a few years ago. And for the rest of the week

This mari­nade keeps in the fridge for up to a fort­night, and freezes well. It is de­li­cious on mut­ton and beef, and works bril­liantly mixed into minced meat to make feisty burg­ers. The co­rian­der oil is great on grilled chops or mack­erel. Juice of 1 lime 80ml olive oil

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