Spring has definitely sprung! The weather is warming up; we can put away those winter woolies; and we can begin to enjoy those long sunny afternoons and balmy evenings.
As the weather warms up we love getting friends and family together for relaxed outdoor BBQs. It’s a wonderfully enjoyable way to spend an afternoon or evening. We like to keep things simple – there’s nothing worse than being tied to the kitchen whilst everyone else is outside enjoying themselves 🙂
In Spring we tend to focus on one large sharing platter of yummy spring lamb, loads of seasonal veggies and salad (asparagus and avocados feature prominently), followed by a cheese board and fresh berries. And of course, being the wine lovers we are, an abundance of chilled SSB, Chardonnay or Rosé to complement the food.
One of our favourite Spring BBQ recipes is from the delightful Maggie Beer: Chargrilled Butterflied Leg of Lamb with Olive & Parsley Vinaigrette.
We really love this recipe. It’s easy to prepare ahead of time; doesn’t take too long to cook; looks great on a sharing platter in the middle of the table, and is bursting with flavour!
Happy spring! We hope you enjoy some fabulous meals with friends and family over the coming months.
Chargrilled Butterflied Leg of Lamb with Olive & Parsley Vinaigrette
1. In a mortar and pestle, pound rosemary, thyme, garlic, 2 tablespoons olive oil and 2 teaspoons sea salt into a paste. Rub the lamb with the paste and leave at room temperature for 30 minutes.
2. Heat a BBQ or large chargrill pan on high heat. Cook lamb, fat-side down, for 4 minutes to caramelise. Turn, reduce heat to medium (or move to a cooler part of the BBQ), then cover with the BBQ hood (or a large metal roasting pan) and cook for 12-15 minutes, checking and turning several times so it doesn’t blacken too much. Transfer to a dish.
3. Combine the vinaigrette ingredients in a bowl, then pour over lamb. Cover loosely and set aside to rest for 15 minutes.
4.Carve meat into thick slices, and serve with resting lamb juices and green salad.
2 tablespoons fresh rosemary leaves
2 teaspoons fresh thyme leaves
2 garlic cloves
2 tablespoons extra virgin olive oil
2kg lamb leg, boned, butterflied
Green salad, to serve
Olive and parsley vinaigrette
1/3 cup (80ml) extra virgin olive oil
1/4 cup (60ml) verjuice
1/4 cup roughly chopped flat-leaf parsley leaves
1/4 cup (40g) pitted kalamata olives