Marinated barbecue lamb with shallot marmalade, served with griddled vegetables

Name: Marinated barbecue lamb with shallot marmalade, served with griddled vegetables
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 4 cannons of lamb (see Choosing your meat, below), about 170g-200g each; 350 milliliters approx olive oil; 2 bulbs fennel (trimmed, use fennel tops in marinade); 4 Tbsps balsamic vinegar; 250 grams bunch (about asparagus; 2 red peppers (Gordon used Romano); 6 sprigs thyme; 4 slices sour dough bread; 1 juice of lemon; 2 teaspoons Dijon mustard; 1 fat garlic clove, crushed or finely chopped; 1 serving fennel tops, from above, chopped; 1 handful mint leaves, roughly chopped; 8 shallots, halved and sliced; 4 fat garlic cloves, sliced; 1 cube 3cm fresh root ginger, peeled and grated; 1 teaspoon mild curry powder; 2 teaspoons golden caster sugar; 3 Tbsps white wine vinegar; 3 Tbsps crème fraîche

Marinated barbecue lamb with shallot marmalade, served with griddled vegetables might be a good recipe to expand your side dish recipe box. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 13g of protein, 91g of fat, and a total of 1117 calories. This recipe is typical of Barbecue cuisine. A mixture of cannons of lamb, cm cube root ginger, peppers, and a handful of other ingredients are all it takes to make this recipe so delicious. Father's Day will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you like this recipe, you might also like recipes such as Warm salad of spring vegetables with griddled lamb, Ron Siegel's Lamb Chops With Sunchoke Puree & Shallot Marmalade, and Griddled Marinated Eggplant With Fetan and Herbs.

Instructions

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.

Ingredients you will need

Ground Black Pepper

Lemon Juice

Olive Oil

Marinade

Sea Salt

Mustard

Fennel

Garlic

Mint

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Marinade

Lamb

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.

Ingredients you will need

Curry Powder

Fresh Thyme

Shallot

Garlic

Ginger

Sugar

Cooking Oil

Equipment you will use

Frying Pan

Deglaze with wine vinegar, cook for another 5 mins, then stir in the crme frache 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.

Ingredients you will need

Wine Vinegar

Marmalade

Lightly trim the fennel roots, then quarter and cut each bulb into 8 wedges. Slash each wedge down the centre almost to the root.

Ingredients you will need

Fennel

Lay on a plate, drizzle with a little oil and the balsamic vinegar. Season lightly.

Ingredients you will need

Balsamic Vinegar

Cooking Oil

For the asparagus, cut off woody ends on the diagonal, then split each spear down the centre almost to the tips.

Ingredients you will need

Asparagus

Drizzle with a little oil and season well.

Ingredients you will need

Cooking Oil

For the peppers, remove stalk, slit open, remove seeds and ribs, then open out and cut into long 2cm-thick strips.

Ingredients you will need

Peppers

Seeds

Ribs

Sprinkle the bread slices with crushed salt, more thyme leaves and lightly drizzle some oil. Set all the vegetables and bread aside.

Ingredients you will need

Thyme

Vegetable

Bread

Salt

Cooking Oil

Lift meat from the marinade and lightly shake to remove any excess marinade.

Ingredients you will need

Marinade

Shake

Meat

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 Gordons tips, below). I serve my lamb medium rare. Allow 2 mins extra each side for well done.

Ingredients you will need

Lamb

Meat

Equipment you will use

Frying Pan

Grill

Remove cooked meat and leave to rest for 10 mins.

Ingredients you will need

Meat

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.

Ingredients you will need

Vegetable

Asparagus

Fennel

Pepper

Bread

Meat

Equipment you will use

Frying Pan

Spread the toast with shallot marmalade, top with the lamb and serve with the vegetables alongside.

Ingredients you will need

Vegetable

Marmalade

Shallot

Spread

Toast

Lamb

Equipment

Recommended wine: Zinfandel, Rose Wine

Barbecue on the menu? Try pairing with Zinfandel and rosé Wine. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Frank Family Vineyards Zinfandel with a 4.3 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.