Lavendellam
zondag 11 april 2010 door BarbaraEen recept van Ted en Misty:
Lavendellam van de barbecue. Gegrild en gegeten met uitzicht op zee, aan het strand.
Voor 4-6 personen
Voorbereiden > 1 uur
Op de barbecue: 1 uur
1 leg of lamb – 1.75kg – remove the bone by butterfly method – ask the butcher!!
1 large onion, finely chopped
3 tbsp of fresh lavender flowers – keep the stems
2 tbsp balsamic vinegar
1 tbsp perry vinegar (or use cider if perry is not available.)
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dark brown muscovado sugar
salt and black pepper
Garlic
2-3 bulbs green, new seasons garlic
olive oil to sprinkle
sprigs of fresh thyme
Flatten the lamb by pressing on it and place in a large dish. Sprinkle over the onion and the lavender flowers. Mix together the balsamic vinegar, perry vinegar, olive oil, lemon juice and sugar. Season with the salt and pepper and pour over the lamb. Leave to marinate for 1 hour, turning frequently to ensure an even coating.
Dampen the left over lavender stalks and scatter over a cool area of the grill.
Remove the lamb from the marinade and place on a medium-hot BBQ and cook on low heat (150C) for 1 hour, turning occasionally and basting with the reserved marinade.
For the garlic, take a bulb of new season, green garlic and shake over some olive oil. Add a couple of sprigs of fresh thyme and then wrap loosely in some tin foil. Leave over the warm part of the barbecue for 30 minutes or until soft.
Remove and eat at will !
Tip voor bij de leftovers (of gewoon bij dit recept, vast ook lekker): Aioli – Mayonaise – Creme Fraiche sausje