Barbecued Asian lamb
- September 2012
- Serves 6
- Takes 20 mins to make, 35 mins to cook, plus marinating and resting
Lamb works particularly well with the smokiness created by the barbecue coals and, in this recipe from Donal Skehan, the addition of a marinade full of wonderful Asian ingredients heightens those flavours. This barbecued lamb recipe is the taste of summer.
- 36g (12.2g saturated)
- 16.4g (14.5g sugars)
Leave the meat to marinate for a good length of time as it allows the meat to tenderise and the marinade to be absorbed, giving the barbecued meat a more complex flavour.
It’s key you get your barbecue to the right temperature before you start cooking. To cook on a charcoal barbecue, prepare the grill by placing a double layer of coals on one side of the barbecue and a single layer on the other. That way you can sear the lamb on the hot side of the barbecue at the beginning, then move it to the side with the single layer of coals to cook for the longer length of time (see step 4 of the recipe). Gas barbecues are more exact on temperature but they don’t give quite the same smoky flavour you get from cooking over coals.
Whichever method you choose, once the meat is as browned as you want it to be, lay foil on the grill and sit the meat on top. This traps the juices and stops the lamb blackening.
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