bbq lamb

BBQ LAMB

My first time cooking bbq lamb - I was pleased wtih the outcome. Next time, I will get it done even better.

Find below my recipe (I randomly mixed things that I feel like adding)

350g Lamb Leg; bone & cubed
1 cup of Olive oil
1/4 cup of Worcestershire Sauce
2 Garlic clove; finely chopped
3/4 cup Soy sauce; light
2 tablespoons of Dijon Mustard
½ tablespoon of Turmeric Powder
1/3 cup Lemon juice
1 tablespoon of red wine vinegar
2 tablespoons of Honey

1 large red pepper, diced
1 large green pepper, dice
1 large yellow pepper, diced
1 large onion, diced



Preparation

• Mix together the olive oil, worcestershire sauce, garlic, soy sauce, mustard, honey, turmeric power and lemon juice in a large bowl.
• Stir in the lamb
• Allow to marinate lamb in a big zip-loc bag, keep overnight in the refrigerator
• Soak the wooden skewers in water for 15 mins
• Thread the lamb on to wooden skewers alternately with the onion and pieces of green, yellow & red pepper.
• Cook over hot grill to your liking, basting as needed.
• Serve with Saffron Rice & Spicy Green Sauce

Serve : 4

fettuchini, lamb fillet with rosemary & garlic

Fettuchini and Lamb Fillet with Rosemary & Garlic

1 cup (235 mL) orange juice
1 cup (235 mL) pineapple juice
2 cloves garlic - chopped
1 medium (110 g) onion -chopped
1/2 tsp. (3 g) salt
1 tsp. (2.1 g) ground black pepper
1 tsp. (1 g) dried thyme
2 to 4 lamb fillet
4 stems fresh rosemary

1 tsp. (2.1 g) extra virgin olive oil

preparation

- marinade the lamp fillet for 1-4 hours in the fridge

- heat a medium pan on high heat.
- add olive oil
- fry the lamb as how you like it. ( becareful to not burn the garlic and rosemary)

- serve with fettuchini and rosemary