Barbequed Lamb Forquarter

By Starbuck!!!

     If you like to carve and eat slices of lean lamb that are nicely browned and full flavour on the outside and pink, tender and succulent in the centre, try barbecuing an inexpensive boned lamb forequarter from the supermarket. For maximum tenderness prepare the meat and put it in its marinade in the refrigerator one or even two days before you plan to cook it. Leftovers are good cold.

Makes 6-8 servings

     Remove the net, string or skewers holding the boned shoulder together and unroll the meat, skin-side down. Using a sharp knife remove any visible fat and membrane between the muscles and cut any large chunky muscles so the whole forequarter lies flat. Turn the meat over so that the skin side is up and trim away as much of the fat as you can without the meat falling apart. Put the trimmed meat in an unpunctured bag with either of the marinade ingredients and gently knead to massage the marinade into the meat, working form the outside of the bag. Squeeze all air from the bag, fasten with a rubber band and refrigerate for about four hours before the meat is to be barbecued, then bring back up to room temperature.

     Place the meat, skin side up on the preheated, oiled grilling rack of the barbecue, cover with the hood that comes with the bbq or with a tent made up of aluminium foil. This traps heated air, so that the upper surface of the meat ids kept warm while the lower surface slowly cooks. When all the lower surfaces are nicely browned after 10 -15 minutes turn the lamb over and cook the other side. Under good conditions the lamb will cook in 20 -30 minutes. The meat should feel springy not spongy when cooked. If in doubt cut a thick part with a sharp knife and see if the centre is done to the stage that you like it at. Cook for longer if necessary, leave to stand, covered for 10 - 15 minutes. Carve in slices across the grain of the meat. J

Back to recipes page