Taleggio potato parcels
Make a melting potato side dish without messing up your barbecue, by cooking it in a foil bag
Barbecued saddle of lamb with lemon & rosemary
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Skip to ingredients
- 1 boned saddle of lambabout 2kg/4lb 8oz
- large bunch rosemarysprigs left whole
- 3 garlic cloveschopped
- 2 lemongrasssticks, woody outers removed, then cut in half lengthways
- zest and juice 3 lemons
- 200ml olive oil
Nutrition: per serving
- kcal583
- fat43g
- saturates21g
- carbs1g
- sugars0g
- fibre0g
- protein47g
- salt0.36glow
Method
step 1
Open up the saddle, then put the rosemary, garlic and lemongrass along the length of the joint. Season with salt and freshly ground black pepper, then roll back up, keeping it as tight as possible. Tie with string. Lightly score the fat and season all over.
step 2
Mix the lemon zest with the olive oil, then use to baste the lamb. You can leave it to marinate in the fridge for up to a day at this stage. Bring back to room temperature before cooking and lift out of the lemon oil. When your barbecue is hot and the flames have subsided, put the lamb to the side of the coals, rather than directly over them – this will help the lamb to cook gently and prevent it burning. Cook the lamb for 45 mins for medium rare, turning it regularly, or for longer if you prefer your lamb well done.
step 3
Transfer the lamb to a serving platter and leave to rest for at least 10 mins. Pour over the lemon juice just before serving.
