Barbecued lamb is to die for. Charred, smokey and juicy pink, it is hard to beat. More often than not it gets overcooked to a gruel like grey. But the joy of the BBQ is that the meat gets charred and stays pink at the same time.
For our first BBQ of the year we decided to splash out on a 3kg boned leg of lamb from Chadwick's in Balham. It had to be massive in order to feed around a dozen hungry mouthes. The meat was dark, dry and smelt of a life well lived. We stuffed and marinated the meat overnight in a balsamic vinegar, garlic, orange zest, oregano, rosemary, thyme, anchovies and olive oil having got some inspiration from Waitrose.com.
We let the coals die down and spread them around the periphery of the BBQ in order to limit the singe factor. I layed the meat on the grill flesh side down for a few minutes before turning it over onto the side covered in skin and fat. We left it this way up for the next 40 minutes whilst salivating and wincing at the smell of our amazing lamb. And after 45 minutes we were left with pink, smoky, mind blowing lamb that made me want to do a mini lap of honour.
Served with some new potatoes from the Clapham Farmers Market and a Cowie classic roasted veg it was as close to my perfect meal as it gets. When you've got meat from a good butcher and veg from a proper farmer it really is hard to beat.