Easy Entertaining Boned Marinated Grilled Lamb

The weather is glorious at the moment and getting a little cooler. Perfect for some outdoor entertaining over the Easter break. Try this very easy and adaptable lamb recipe for the barbeque, or if the weather turns nasty it can be done in the oven. It can be prepared the day or night before and is very yummy and sure to be a family favourite.
We like it with a couscous salad and when the crowd is a little bigger some crunchy wedges are also a hit and make the meal go a little further. If you are feeling lazy, buy frozen wedges, but real wedges aren't that hard to do in the oven. Par boil the wedges before popping them in the oven to roast, to finish sprinkle with some Maldon Sea Salt mmmm.

Tunnel Boned Leg of Lamb, Marinated & Grilled

A trim lamb tunnel boned leg, opened out flat. Serves 6-8

Lamb cutlets, or back strap may be used if having less than this or alternatively more people.

Devilish Marinade:

Worcestershire sauce

Hot English mustard

Tomato sauce or chilli sauce

3 - 4 cloves garlic, peeled and crushed

Ketjap Manis sweet soy sauce

Light olive oil

Make about a cup of the devilish marinade, balanced to your taste. I use approx 30-50 ml of each of the liquids with 3-4 teaspoons of hot English mustard. Place the meat in a double layer plastic bag or a ceramic covered dish and set aside (preferably overnight).

Save a generous amount for pouring over at serving time.  Preheat the BBQ grill and brush with oil. You may thread skewers through the lamb to hold its shape. Grill with the skin side down first, brushing with the marinade. Lower the heat and cook until the first side is browned, painting the surface at least 2 - 3 times. Turn over and cook the other side. This should take approx 45mins. At this stage the thinner parts of the lamb will be well cooked but the thicker parts should still be pink in the middle generating the most taste.

This lamb can also be cooked in the oven after first searing both sides on the grill. Be careful with the heat as it can get quite blackened on the outside from the marinade.

To serve cut longish thick slices across the grain. Drizzle with heated marinade set aside earlier. Serve with a couscous salad.

Cous Cous Salad: (This can be made hours before serving)

Small onion

Coriander

Toasted Almonds (approx. 100g)

Raisins 75g
Lemon or Preserved lemon

I love the new Gourmet Pearl Couscous (but you can use regular couscous, if using regular couscous simply put into a bowl pour over the hot stock and leave, fluff with a fork when stock is absorbed).Chicken Stock (see below)

Olive Oil

Chop 1 onion and sauté in olive oil approx 2 tablespoons, add couscous to pan. Cover in chicken stock, if using 1 ½ cups of couscous use 2 ½ of boiling stock and simmer on gentle heat for 8-10 mins stirring every few minutes until cooked. Add raisins in the last minutes of cooking. The stock shoudl totally absorbed, when cooked.

Add toasted almonds, finely sliced lemon rind or preserved lemon rind and chopped coriander. Serve warm or at room temperature (dress accordingly).