Monday, 16 June 2014
BBQ Recipes Part 1 - Delicious PGI Welsh Lamb
Like most families we enjoy a nice BBQ when the sun is shining, in fact we had one only yesterday. But you can get fed up with the usual burgers, sausages and chicken drumsticks, so we have some tasty BBQ recipes to share with you that will add a new dimension to your family BBQs.
The first batch of recipes we have to share with you are from PGI Welsh Lamb. I must admit that we don't often BBQ lamb but these recipes look absolutely delicious and have inspired me to try it this weekend (weather permitting!).
Welsh Lamb was awarded PGI (Protected Geographical Indication) status in 2003 for it's unique flavour, which is a result of specific geographic elements and traditional farming methods. Welsh sheep have been reared in the hills and valleys of Wales for centuries, leading to hardy breeds that thrive in the country’s natural landscape. Rain and fertile land combine to produce lush grassland with many different heathers and indigenous fragrant wild herbs that contribute to the distinctive flavour of Welsh Lamb.
Butterflied leg of PGI Welsh Lamb with orange, soy and thyme
Cooking Time: 40mins Serves 6-8
- 1 whole leg of PGI Welsh Lamb, bone removed and butterflied (cut through large muscle so that joint becomes flatter and of a more even thickness). Finished weight approx 1.35kg (3lb)
- 30ml (2tbsp) soy sauce
- 1 orange, rind and juice removed
- 15ml (1tbsp) Dijon mustard
- 3 cloves garlic, peeled and crushed
- 3 sprigs fresh thyme
How to cook
1. Fire up the BBQ, or if the British summer has struck again pre-heat the oven to Gas Mark 5, 190ºC, 375ºF.
2. Either ask your butcher to butterfly the leg of lamb or, follow our step by step guide and have a go yourself.
3. Take two long metal skewers and thread through the meat corner to corner. This not only holds the meat together, but believe it or not, also helps it cook.
4. Place all the marinade ingredients into a large deep dish and stir well. Remember that the dish must be big enough to hold your joint of lamb.
5. Now place the joint of meat into the dish and turn it to coat with marinade. Cover with cling film and place in the fridge to marinate for about 1 hour – maybe grab a cool drink while you’re there.
6. The joint can be cooked on the BBQ (lidded BBQ’s are best) or you can place in a preheated oven directly onto the oven shelf with a ‘drip tray’ placed under the meat to catch juices.
7. Cook for about 40-50 minutes or until centre is around 70ºC – the thinner the lamb the quicker it will cook! Keep the delicious marinade, pour it into a small pan and boil rapidly.
8. Serve with jacket potatoes and a salad of mixed leaves, chicory and orange wedges drizzled with the heated through marinade. Oh, and don’t forget to bask in the glory.
Leg of PGI Welsh Lamb with Coconut Chilli and Coriander
Time required: 50 mins Serves: 6
- 1 Boneless leg of PGI Welsh Lamb
- 400ml (approx) can reduced fat coconut milk
- 2 red chillies, deseeded and finely chopped
- 2 garlic cloves, crushed
- Fresh coriander, roughly chopped
- 1 lime, grated rind and juice
How to cook
1. Remove strings and flatten out lamb. Place boneless leg of lamb into a shallow dish and add the marinade ingredients - thoroughly combine together, cover and place in fridge for 1 hour.
2. Remove from the marinade and thread metal skewers crisscrossing through the meat to keep flat.
3. Cook on a lidded or covered barbecue - place flat onto the barbecue grid (not too close to the coals) turning frequently for about 40 - 50 minutes.
4. Alternatively place directly onto the shelf in a preheated oven (gas mark 4-5, 180°C, 350°F, place a tray underneath to catch the drips) for about 40 - 50 minutes until browned on the outside and still a little pink in the centre.
5. Take reserved marinade and boil thoroughly until thickened slightly - about 5 minutes, and serve drizzled over the lamb. Serve with Chinese stir-fry vegetables.
BBQ PGI Welsh Lamb steaks and chops with ‘cupboard’ marinades
Time required: 30mins Serves: 4-6
- 4-6 PGI Welsh Lamb loin chops, leg steaks or a mixture of the two
Chilli Tomato marinade:
- 1 can chopped tomatoes
- 1 fresh red chilli or 5ml (1tsp) dried chilli flakes
- 2 cloves garlic, squashed
Piquant BBQ marinade:
- 30ml (2tbsp) tomato ketchup
- 15ml (1tbsp) Worcestershire sauce
- 30ml (2tbsp) English mustard
- Splash of orange juice
Garlic, rosemary & chilli marinade:
- 2 cloves garlic, squashed
- 2 large sprigs fresh rosemary, chopped or 15ml (1tbsp) dried rosemary
- 45ml (3tbsp) sweet chilli sauce
How to cook
1. This delicious recipe gives you three easy marinade options that can be made from ingredients you may have lying around in the cupboard. You simply mix the marinade ingredients of your choice together & marinate the lamb for 1-2 hours covered in the fridge.
2. Heat the BBQ, making sure that the sky is blue and the coals are grey. If it starts to rain, don’t worry, you can cook this incredible dish just as easily under the grill.
3. Cook for around 4-6 minutes each side. Any remaining chilli & tomato marinade can be boiled thoroughly and served as a sauce.
4. Serve with garlic bread and your favourite seasonal salads.