Butterfly Lamb, Mrs Balls Chutney & Coke Marinade on the Braai/BigGreenEgg
Well, welcome to another braai blog, it's almost come to the end of the challenge that I set my self a year ago "To braai every week for a year". I can't say that it's been easy but it has been a great deal of fun and "Man" have I learnt a lot over this year. Thanks for all your support and comments, this will not be the end of this blog but I will be branching out a bit and bringing reviews on other peoples cooking, restaurants and blogs and a few from me as well. So don't think this is the end, it will continue just not every week, on the other hand it might be!
I've also decide to extend the entry to the competition for suggestions of what to cook in my last week so entries will now close on our FaceBook Fan page on the 17th July so follow this link, make a recommendation and you could win £50 in gift vouchers to use on our website www.biltong.co.uk .
SERVES 4-6: PREP: 1HR: COOK TIME: 1HR
Ingredients for the Lamb & Pre-Rub:
- Large leg of lamb (ask you butcher to butterfly it if you are not confident in doing this)
- 7tbs x Sea Salt
- 3tbs x Black Pepper
- 1.5tbs x Cayenne pepper
Method of preparing lamb:
- Take you boned butterflied lamb and score the fat side in 2cm diamonds, this helps the spice rub to penetrate the lamb that bit better.
- To make the rube all you need to do is put the ingredients into a pestle and mortar to grind into a medium mixture. Then sprinkle it all over the lamb and rub it in on both sides. Set aside while you make the marinade/baste.
Ingredients for the Marinade:
Place all the ingredients into a bowl and mix together, its that simple, pour over the lamb after you have rubbed in the spice rub and leave it to marinate for 1-2hrs. Don't discard this marinade when you take the lamb out as you will need it to baste the meat, whilst it's cooking
Method of cooking the lamb:
- PREHEAT the braai to 200°c/400°F
- Take the meat out of the marinade and place on the braai directly over the medium coals.
- Cook for 20 mins without opening the lid of the braai or turning the meat.
- After 20mins open and baste the lamb with the marinade and turn over, cook for another 20mins and repeat the basting.
- This time, turn and cook for only 10mins, repeat once more and this should be the perfect length of time to cook the lamb to medium rare, pinkish.
All that's left to do is take it off the braai and leave to rest for 10mins minimum, I think this helps it to relax and it seems to be a lot more tender when eating for this process. As you can see I only just managed to not over cook the lamb, this is the trick. It's so easy to leave it in the braai for an extra couple mins as you try to decide if its cooked enough. Remember while it's resting it's still cooking, so don’t be tempted to leave it in the braai for that bit longer.
Serve with fresh salads and even some rice or baked potatoes, it's just a great summer meal thats doesn't take long to prepare or cook.
Please feel free to like and share this blog with other like minded nuts who enjoy Braaiing all year long. Don’t forget to enter the competition to win those gift vouchers, just go to our FaceBook Fan Page and leave a suggestion of what you would like to see me cook on the last Challenge Blog of the year. Entries will now close on our facebook page on the 17th July 2013, good luck!