We have tried this simple to make BBQ recipe few times now, adding a few bits here and there and I think it is now at the stage where I we are ready to unleash it upon the world.

Lamb is a big favourite of ours, we usually get a leg, rolled, with the bone removed from our local butcher in Huntley. Incidentally, his butchers shop has been around since the 1600′s, amazing! We roll it out, add the herb crust and then pop it in a big rack for cooking on the BBQ.

Here is the step by step guide to making Herb Crusted BBQ Lamb for 4 people

Ingredients:

1.8kg Boneless, Leg of Lamb
Pot of breadcrumbs or if making own, 6/7 slices of bread
1 good handful of Coriander – chopped
7 or 8 sprigs of chives – chopped
2 sprigs of rosemary – chopped
1 x tsp cayenne pepper
2 x Onions – finely chopped
2 Glugs of Dry White Wine

Step By Step Recipe guide to Herb Crusted BBQ Lamb
1. Make your breadcrumbs or pour your pot of breadcrumbs into a large glass mixing bowl
2. Add all the herbs and onions and mix
3. Pour in your wine and mix again
4. Unroll your lamb and place it into a roasting tin
5. Press the breadcrumb mix hard into the lamb
6. Turn the lamb over and repeat
7. Leave to stand (optional)
8. Place in the BBQ Basket, or if not using one, on the grill, on a medium heat
9. Turn every 15 mins and cook for about 1hr and 10mins, or until it is cooked to your liking
10. Tuck in!

NOTE, with regards to how to set up your coals, we use a kettle BBQ that acts like an oven. My preference is to put the coals on one side of the grill only so I have a high heat and medium heat section. I tend to seal meat on the high heat and then cook it for the remaining time on the medium heat section to prevent charring!

Did you try this recipe? Let us know how you got on using the comments section below or send a picture of your own BBQ to hello@iLoveMyBBQ.com

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Friday  night, start of the weekend… Gentlemen, start your griddles please!

Here we go then… Game four of Season 9 and we followed yesterday’s Seabass with 2 filleted Trout. Yum!

Did not do much different to the Seabass Recipe last night, just stuffed the trout full of citrus fruit, whacked it into the fish basket and put it on te grill.

20 mins later we chowed on down and had some salad with it. Weather permitting we will be BBQ’ing some more on Sunday as well.

Accompanying drinks were; Bierre D’Or and Montana Sauvignon Blanc.

If you are BBQ’ing this weekend, have fun!

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