Although it’s still probably a bit early to be eating outdoors (unless we get a cracking day like we did last weekend) we can certainly get the barbecue fired up and take advantage of the fabulous seasonal produce on offer in Yorkshire right now. Last weekend was just that. Friends round for dinner who’d not been before so we felt the need to impress, like you do. For starters we cooked the finest local Asparagus which is bang in season (and makes your pee smell very odd) which we then baked with a lovely camembert on top. The result? Super crisp green spears covered in runny cheese! Result.
Main course was finest spring lamb from my local farmshop in Tong. I bought a whole leg and asked the butcher to bone it out and I butterflied it flat so it could lay on the grill. After marinading for 3 or 4 hours in garlic, lemon, thyme, rosemary and chilli (oh yes), I slapped it on the barbie and it was ready in about 25 mins. Before and after pics below – just so you know, a full leg will comfortably feed 8-10 people. Highly, highly recommended.
The dedicated barbecue enthusiasts out there will know that cooking over the open fire as our stone age cousins once did is very thirsty work. All of the above was washed down with a very agreeable rose – own label from Oddbins which is very well priced and more than acceptable.
Lamb and wine, I can’t think of a better combination. All sounded absolutely delicious. Thanks for the tips!
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