Ah yes, the new barbie. I've been on that thing like crazy, which of course the missus is happy about. Not only is she getting fed but more importantly I'm not making (as much of) a mess in the kitchen. I gave this recipe a whirl last night and it was the business so here it is.Marinade Recipe:
1 1/2 lb grass-fed leg of lamb - boneless
8 ozs fat-free plain yogurt
2 tsp. cumin
1 lg. garlic clove - minced
1 tbsp. fresh ginger - grated
1 lemon - zested
2 tsp. red wine vinegar
S&P
Marinate the lamb for up to 2 hours in the fridge. For those of you who saw the Light my barbie video, instead of putting the hot coals from the chimney on top of the fresh coals I put them to the side. What this does is create a more controlled cooking heat in your grill. I seasoned and seared the lamb on the hot coals to get a nice crust on it and then moved it to the cooler side of the grill. What will happen is the hot coals will start to ignite the cooler coals slowly. You're basically cooking the lamb by indirect heat in your grill. Cook for 20 - 25 mins. or 'til internal temp. of 120 degrees, medium rare.
Serve this with some cous-cous, grilled baby carrots & tzatziki. Summer's here guys, get grilling!
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