One of our most regular summer barbecue main courses is a butterflied leg of lamb, marinated in thyme, rosemary, lemon and chilli plus – but here’s the issue that we’ll get on to – garlic. Of all the barbecue dishes we do, this probably counts as my favourite, perhaps because of its simplicity. I loosely follow…Continue reading BBQ Lamb – Garlic or No Garlic?
Tag: The Butchery
Scallops, Mint-crusted Lamb – Flavours of Spring
A main course to celebrate some better spring weather, with a favourite scallop dish to start. Seared Scallops with Ibérico Ham I have cooked this starter, from Rick Stein’s Seafood Odyssey, many times. There are few recipes that deliver such a sophisticated dish for so little effort! Typically I use a different ham – Ibérico is…Continue reading Scallops, Mint-crusted Lamb – Flavours of Spring