Lamb Flat Out
Ľ cup extra virgin olive oil
3 cloves of thinly sliced garlic – (I usually put in more than that)
˝ teaspoon cracked black pepper
2 tabs wholegrain honey mustard ( I also add some Master Foods Honey Mustard Marinade)
Red wine – (I just pour some in)
Fresh rosemary leaves
2 teaspoons sea salt
Ľ cup chicken stock
2 Tabs mint jelly - ( I have never added this)
Butcher will usually butterfly the lamb for you free of charge.
Place the lamb in a large shallow dish. Pour over the combined oil, garlic, pepper, mustard, marinade, wine & rosemary. Cover and refrigerate for a few hours or overnight.
It gets messy in the dish and I find it better to roll it up and put it all in a large zip top bag – then in a dish - to marinate. That way you can easily turn the bag from time to time.
Reserve the excess marinade from the meat when you are ready to cook and add the chicken stock.
Cook meat to liking – ie still “bleating” or “not bleating” – most like it rare and pink, we like it cooked.
(Mate did it in a hooded BBQ. I will try it in a CO. Probably seer the meat top, bottom and ends. Then place on a trivet for 40 minutes in a moderate to hot CO)In the meantime, bring to boil the reserved marinade and stock and slowly pour over the cooked and sliced meat.
Make more marinade than the recipe says, because the meat seems to soak it up and there is often not quite enough marinade to pour over at the end of the cooking process.
I had this at a BBQ last week for a mates 60th.
This was the best Lamb I have tasted. No bull!!!!
Will try this in the next couple of weeks and post photos.
Hope it turns out as well as the mates.
Aart
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