SPRING’S A FINE TIME TO HAVE A LIT­TLE LAMB

Fraser Coast Chronicle - - WEEKEND - WEEK­END COOK WORDS: MAG­GIE COOPER mag­gies.col­umn@big­pond.com

Lamb is high on my list of favourite meats. In fact, the smell of a lamb roast was my un­do­ing af­ter sev­eral years of fol­low­ing a vege­tar­ian life­style.

Spring is tra­di­tion­ally the best time to cook it, but it’s be­com­ing more and more ex­pen­sive. That’s one good rea­son to choose the very best cuts and limit serv­ing sizes, which works out well for your bud­get and your health.

I love cut­lets. There’s very lit­tle waste and, as I’ve dis­cov­ered over the years, meat on the bone is the sweet­est and there’s some­thing very cave-dweller-sat­is­fy­ing about chew­ing them. Make the veg­eta­bles the main event, with a tasty lit­tle side of meat.

Lamb lends it­self well to mar­i­nat­ing, and a sim­ple mix­ture of herbs, gar­lic and a cit­rus juice, along with a healthy slug of olive oil, does the trick ev­ery time. Cit­rus is not in sea­son, but I have no prob­lems us­ing one of the lit­tle bot­tles of re­con­sti­tuted juice you can buy at the su­per­mar­ket in a mari­nade.

MAR­I­NATED LAMB

Serves 4

IN­GRE­DI­ENTS

Juice of 2 limes (about 1⁄4 cup)

1⁄3 cup olive oil

2 cloves gar­lic, peeled and crushed Leaves from about 6 sprigs fresh thyme Salt and black pep­per, to taste 8 lamb cut­lets Ex­tra herbs, to gar­nish

METHOD

Com­bine juice, oil, gar­lic, thyme leaves, salt and pep­per in a glass or ce­ramic dish. Place lamb in mari­nade and turn to coat; cover and re­frig­er­ate for at least an hour.

Re­move meat from fridge 30 min­utes be­fore cook­ing.

Lightly oil the bar­be­cue grill and pre­heat it to high. Cook the lamb for 4–5 min­utes each side, or un­til cooked to your taste.

Re­move from heat and sprin­kle with ex­tra herbs; cover with foil and keep warm for 5 min­utes. Serve with veg­eta­bles or salad.

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