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BBQ recipes: Cooking lamb with Coke

IAN VICKRIDGE
Last updated 05:00 26/01/2014
lamb

OR A QUICK CHEAT: This recipe can also be made using lamb chops.

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NEED TO KNOW

Main ingredient Lamb
Type of dish Barbecue
Course Starter
Cooking time 1 - 2 hours
Serves/makes 4
Special options None

Ian Vickridge share his recipe for barbecuing the perfect lamb - with one surprising ingredient.

The basic idea here is to bone out the leg of lamb so that you can lay it out flat on the barbecue.

If you are confident, you can bone it out to the "oohs" and "aahs" of your guests, otherwise do it the night before in a private place.

1 leg of lamb
Oils (sesame for taste, plus sunflower or other tasteless cooking oil)
Coca Cola
Worcestershire sauce
Garlic
Herbs and spices
Fresh ginger
Salt and pepper

1. Baste the lamb with the oils, herbs, Worscetershire sauce and Coca Cola (ketchup or Chinese rice wine can be OK here too). If it is all already at room temperature then it doesn't need to be marinated for long - even 15 minutes is good since you are going to baste the thing as it cooks anyway.

2. Using a thin pointy knife, make deep incisions and push garlic cloves and large pieces of ginger into the meat.

3. Cook it rather fast and turn as little as possible, basting as much as you can. My personal view is that it is heavenly when the deepest part of the meat has just become tepid (basically still raw). My grandmother believed that all parts of the meat should spend at least two hours above boiling point. 

This lamb can be served with a plancha of tomatoes, onions, bell peppers, mushrooms, perhaps eggplant end even carrots and snow peas, in olive oïl with garlic and parsley - basically a stir-fried dish done on the plancha.

A little roughage to help face up to the heavy protein bias of the Kiwi bloke's barbecue.


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