Marinated barbecue lamb with shallot marmalade, served with griddled vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- A challenge
- Serves 4
Skip to ingredients
- 4cannons of lamb(see Choosing your meat, below), about 170g-200g each
- approx olive oil
- 2bulbs fennel(trimmed, use fennel tops in marinade)
- 4 tbsp balsamic vinegar
- 1bunch (about 250g) asparagus
- 2 red peppers(Gordon used Romano)
- 6-8 sprigs thyme
- 4slices sour dough bread
For the marinade
- juice of 1 lemon
- 2 tsp Dijon mustard
- 1 fat garlic clovecrushed or finely chopped
- fenneltops, from above, chopped
- handful mintleaves, roughly chopped
For the shallot marmalade
- 8 shallotshalved and sliced
- 4 fat garlic clovessliced
- 3cm cube fresh root gingerpeeled and grated
- 1 tsp mild curry powder
- 2 tsp golden caster sugar
- 3 tbsp white wine vinegar
- 3-4 tbsp crème fraîche
Nutrition:
- kcal654
- fat33g
- saturates10g
- carbs44g
- sugars13g
- fibre7g
- protein45g
- salt1.11glow
Method
step 1
Make the marinade – in a bowl, whisk together 150ml olive oil, lemon juice, mustard, garlic, fennel tops and mint, a good pinch sea salt flakes and freshly ground black pepper.
step 2
Pour half the marinade into a long dish, sit the lamb on top and cover with the remaining marinade. Set aside for at least 30 mins so that the flavours develop.
step 3
Heat a frying pan over a high heat, add the shallots, garlic, ginger, curry powder, sugar, 4 tbsp oil and fry for 2-3 mins, stirring until caramelised. Turn down heat and add leaves from 4 thyme sprigs. Season and cook on medium heat for about 15 mins, stirring occasionally.
step 4
Deglaze with wine vinegar, cook for another 5 mins, then stir in the crème fraîche and cook 2-3 mins. You should have a creamy soft mixture. Set aside to cool. The marmalade will keep in the fridge for up to 3 days.
step 5
Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root. Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.
step 6
For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips. Drizzle with a little oil and season well.
step 7
For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.
step 8
Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.
step 9
Lift meat from the marinade and lightly shake to remove any excess marinade. Place on the hot griddle (take care, as the griddle will flame up) and cook 6-7 mins each side, moving to the side of the grill if they start to burn. Press meat with the back of a fork to check for doneness (see Gordon’s tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done. Remove cooked meat and leave to rest for 10 mins.
step 10
Griddle vegetables starting with the fennel, allowing 3 mins each side until chargrilled and lightly softened. Then cook asparagus for 4-5 mins turning once, the pepper strips (3-4 mins) and finally the bread until lightly toasted. Slice the meat thinly lengthways. Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.
