I came across a beautiful piece of butterflied lamb shoulders whilst shopping and in true caveman fashion, I dragged it home to fling it across an open fire (or gas bbq rather).
As a break from the usual rosemary and garlic lamb business which I trot out ad nauseum, I decided to free-style it and come up with another marinade. This worked out rather well. The anchovy garlic paste which I marinaded it with gave it a real deep savouriness. But it wasn't fishy, so anchovy-phobes, rest assured that once cooked it just taste savoury versus fishy.
Ingredients:
- Butterflied lamb shoulder. I used a 600g piece
- 10 anchovy fillets and a bit of the oil that comes in the can
- juice and pulp from half a lime
- a decent shake of paprika
- 1 tablespoon of fennel seeds
- 1 tablespoon of garlic powder
- salt and pepper to taste
Method:
- Make the marinade by pounding all the ingredients (except for the salt, pepper and lamb) in a mortar and pestle
- Season the meat
- Slather on the marinade
- On high heat on the bbq, sear each side of the lamb for 2-3 minutes each side.
- Place cover on the bbq and cook for 25 minutes.
- Remove from heat and rest for 10 minutes before carving.
Nom away. Hope you enjoy this as much as I did.
Cheerio
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