Here's a tried and tested summer barbecue menu, that can be prepped in advance with minimal fuss on the day...
BBQ Lamb with Spices
Ingredients:
- 1 leg of lamb 2.2kg butterflied (ask the butcher but keep the bone for stock)
- 2 tsp cumin seeds
- 1 tsp black pepper
- 1 tsp cardamom seeds
- 1/2 tsp chilli powder (optional)
- 1 tsp salt
- 5 tbsp extra virgin
- 1 tbsp balsamic
- 3 garlic cloves crushed.in a bag tie a knot
Method:
STEP ONE: Grind the cumin, black pepper and cardamom seeds in a spice grinder or pestle and mortar.
STEP TWO: In a separate bowl mix the oil, balsamic, garlic, salt and chilli powder (if using) and then add the ground spices.
STEP THREE: Put the lamb in a bin bag (swing bin size) or extra large freezer bag and pour in the marinade. Squish around to cover the lamb, tie a knot in the bag and put in the fridge for 24 hours.
STEP FOUR: Bring to room temp before cooking in the oven at 200-degrees for 1-1 and a 1/2 hours, baste every now and then
STEP FIVE: Rest for 20 mins. Then BBQ for about 45 minutes (hard to say as all bbqs are different) but put it at least 25cm from the coals or it will be burnt on the outside and raw in middle. Rest for 20 minutes and serve with…
Courgette, pea, avocado & rocket salad
Ingredients:
- 5 courgettes (can be green or yellow)
- 300g frozen or fresh peas
- 2 avocados
- 1 bag of rocket
Method:
STEP ONE: Halve the courgettes and slice, then cook in a little oil until they have softened and coloured a little. Remove to a serving dish, cover or fridge until needed.
STEP TWO: Cook the peas, drain and cool under cold or iced water.
STEP THREE: Bring the courgettes to room temp if they’ve been in the fridge. Add the peas to the courgettes with the rocket and sliced avocado.
STEP FOUR: Add some lemon juice, salt and olive oil and toss it all together.
Note: the peas can’t be done too far in advance as they lose their bright green colour. The avocado will also go brown if done too early. However, the courgettes can be done the day before and bought up to room temp for serving.
Beetroot with herby yoghurt
Ingredients:
- 3 bunches of raw beetroot
- 400g Greek yoghurt
- 20g each of dill, basil, parsley,
- 10 g each of mint and tarragon
- 1 tablespoon white wine vinegar
- 3 tablespoons of extra virgin olive oil
Method:
STEP ONE: Wrap each beetroot in foil, put in a single layer on a baking sheet and bake in the oven at 180-degrees for 1 hour. They should be slightly soft. Allow to cool. peel the beetroot using marigold gloves. This can be done the day before.
STEP TWO: Put all the herbs In a food processor or mini chopper and whizz together.
STEP THREE: Put the yoghurt in a bowl, add the herbs, vinegar and oil. Salt to taste this can be done the day before and kept in the fridge.
STEP FOUR: To assemble, cut the beetroot into wedges, arrange on a flat dish and spoon over the herb yoghurt.
Roasted new potatoes
Ingredients:
New potatoes – probably about 6 per person depending on the size.
Method:
STEP ONE: Preheat oven to 200-degrees
STEP TWO: Put the potatoes in a single layer in a roasting tin drizzle with olive oil and salt. Roast in oven for 45 minutes.
Plan:
The day before:
- Marinade the lamb
- Prep the courgette salad
- Roast the beetroot.
- Make the herb yoghurt.
On the day:
Bring the lamb to room temp abd Oven or BBQ the lamb and roast the spuds.
Remember to allow time to let the lamb rest. Time the spuds so they are ready when the lamb has finished resting.
Bring the courgettes and beetroot to room temp. Cook the peas and plunge into cold water to keep them bright green.
Finish assembling the salads.
