BBQ LAMB BY SELASI
For Selasi, “Summer is all about barbecues and grilling anything and everything I can.” He adds, “For as long as I can remember, I have taken over the grilling duties. Lamb is a perfect, easy option, and this has always been a go-to recipe for me, because of the infusion of flavours. The best part is carving the meat slice by slice, and you can always pop it back on the grill as you eat your way to the bone, which you can then use for stock.”
BBQ lamb with herb sauce
Serves: 4-6. Prep time: 24 hours. Cook time: varies depending on size of the joint
1 leg of lamb 4tbsp olive oil 4 cloves of garlic 6 stems of fresh rosemary 10 stems of lemon thyme 1 lemon, cut in half Sea salt and ground black pepper to taste
For the herb sauce: Bunch of parsley Bunch of oregano 2 garlic cloves 1 large red onion Dash of vinegar 80-100ml olive oil 1/2tsp chilli flakes 1/2tsp paprika Salt and pepper Follow Selasi on Twitter and Instagram @selasigb
STEP 1
Rub the lamb with oil, salt and pepper, then dress with herbs and garlic. Squeeze the lemon onto the lamb and marinate for as long as possible – preferably overnight. Make scores in the meat and tuck in the herbs and garlic.
STEP 2
Place the lamb on a hot grill and sear on one side. Rotate about every 4-6 minutes to avoid it burning/charring too much. Keep rotating and grill until you have an internal temp of 65˚C. Baste with tiny amounts olive oil. Remove from grill when lamb is cooked to your liking.
STEP 3
To make the herb sauce, blitz together all the herb ingredients in a food processor, gradually adding oil until it all comes together. Season with salt and pepper to taste, then serve with the lamb and an extra sprinkle of sea salt.