Barbecue Lamb
Glazed Barbecue Lamb
Ingredients
- 4 X 150g lamb leg escalopes ( your butcher will prepare this for you)
- Zest 1 lemon
- 2 teaspoons chopped rosemary leaves
- Sea salt
- 2 tablespoons olive oil
- 100ml red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
Method
Place the lemon zest, Rosemary and oil in a dish and rub in the lamb. Chill to marinate.
Remove from fridge 20 minutes prior to cooking.
Boil the wine, vinegar and honey to a syrup.
Heat your barbecue or grill pan until hot. Season with salt and place on grill. Seal for a minute each side. Brush with the glaze and cook, turning and glazing until desired temperature. Rest for 5 minutes before serving.
Borlotti bean, roast pepper and feta salad
Ingredients
- 1 red onion
- 1 clove garlic, minced
- 2 teaspoons tomato puree
- 1 tablespoon cooking oil
- 2 tablespoons balsamic or sherry vinegar
- Handful chopped basil
- 4 tablespoons local rapeseed oil or good olive oil
- Juice from lemon above
- 1 tin borlotti beans, drained
- 2 red peppers ( preferably Ramirez long ones)
- 100g feta
Method
Cut the onion in half and finely slice one half and set aside. Pick the basil, set the leaves aside and finely chop the stalks.
Finely chop the other half and cook with the cooking oil, garlic and basil stalks until soft. Add the tomato puree and cook for 30 seconds. Add the vinegar and remove from heat. Blend with the olive oil and lemon juice and check seasoning.
Mix into the beans and add the raw onion.
To cook the pepper either scorch directly on a gas ring if you have one or brush with oil and cook in hot oven. Place in a plastic bag for 10 minutes. Peel, deseed and chop.
Mix into the bean mixture. Chop the basil leaves and add and crumble in the feta.
If there are any cooking juices from the lamb, mix them in too.
