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Barbecued lamb with honey, mustard, garlic and rosemary
Serves 4 Starters and mains
Ingredients
- For the marinade
- 3 fat garlic cloves
- 4tbsp clear honey
- 1tbsp wholegrain mustard
- leaves from 2 x 10cm rosemary sprigs, finely chopped
- 2tbsp olive oil
- 1½tbsp lemon juice
- 4 x 225g lamb neck fillets or 1 small leg of lamb, seam-boned
Method
Use the blade of a large knife to crush the garlic cloves to a smooth paste with a little sea salt. Mix together the garlic, honey, mustard, rosemary, olive oil, lemon juice and some freshly ground pepper in a shallow dish. Add the lamb fillets or boned lamb, turn them over in the mixture to coat well and leave to marinate for at least 1 hour.
Preheat a barbecue to mediumhigh. Lift the lamb fillets out of the marinade and shake off the excess. Season with salt and a little more pepper. Barbecue the lamb fillets for 5 minutes on each side, basting once or twice with the leftover marinade, until browned on the outside and slightly pink in the centre. Some pieces of the boned lamb will take a little longer, so cook until the centre of the meat registers 60ºC on a meat thermometer. Lift the fillets onto a board, wrap tightly in foil and leave them to rest for 4-5 minutes. Slice thickly and serve straight away.
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