Thursday, 13 February 2014

BBQ Lamb with Anchovies and Garlic

Hello Fellow Nom Seekers!

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.


  • 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


  • 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.  


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