BBQ recipes: Cooking lamb with Coke
Ultimate Kiwi BBQ recipes
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|Type of dish||Barbecue|
|Cooking time||1 - 2 hours|
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)|
|Herbs and spices|
|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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