Butterflied & Smoked Lamb on the BBQ

 Butterflied and smoked lamb

This is such a flavoursome piece of cooking and so easy to recreate for yourself at home. All you need is an half leg of lamb, some wild garlic, rosemary, salt pepper and a little oil and you’r almost there. 



If you can’t get hold of any wild garlic, you can of course use a clove of shop bought instead but as I’m doing this for easter I thought it would be nice to forage some wild garlic leaves for this one. Remember if you are going to use wild garlic, just take what you need, only take leaves or a few flowers and never dig up the bulbs. Always check that you are actually picking wild garlic and not Lilly of the valley which is poisonous They both look similar to each other but wild garlic does have that unmistakable aroma of garlic. 



Take the bone out of the lamb using a small sharp paring knife initially making a cut along the length of the bone and working around with the knife until the bone is released.
Lay the meat flat on a board and divide in two. To butterfly the meat insert the knife laterally about half way up the thickest part of the meat and make a cut that doesn’t quite go all the way through to create a flap you can open out flat. in a similar way to opening the page of a book so it lays flat. Score the meat lightly in a criss cross pattern and flip it over and do the same on the other side to include the layer of fat too.
Finely chop the wild garlic and rosemary and add to a bowl along with a good twist of salt and pepper and about 2 to 3 dessert spoons of a vegetable oil. mix well together and rub this mixture into the meat on both sides and set aside for an hour or two to marinate in the fridge.



Light a charcoal bbq and when the coals are white, place the meat on the grill above the coals. Keep and eye on the meat as it will want to flare up. When setting up the bbq make an area with no coals underneath to allow you to move the meat there to avoid it burning. Keep the meat turning until it has a nice colour and then turn it. When you have an even colour on both sides, which should take no more than 5 minutes for each side, remove the meat and allow it to rest for 5 minutes on a plate under foil with a tea towel on top to insulate it. 



After about 5 minutes, remove the cover on the meat and you should be ready to slice and serve. The meat should be pink in the middle and retain all it’s juices. Enjoy.







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