Lamb, mint and a BBQ – what could be better? Try this dish that’s bound to become an entertaining staple.
1 lamb shoulder, bone in, fat trimmed
2 tbs olive oil
4 garlic cloves, sliced
¼ cup fresh rosemary leaves, chopped
1 cup fresh mint leaves
1 cup fresh parsley leaves
2 tbs finely chopped red onion
400g can brown lentils, rinsed, drained
½ cup tomato relish
125g cherry tomatoes, chopped
- Preheat barbecue to high. Place lamb in a disposable foil barbecue tray. Rub with garlic, drizzle with oil and scatter with garlic and rosemary. Season with sea salt and freshly ground black pepper.
- Tightly wrap with 2 layers of foil, making sure that it is well sealed. Place tray in centre of barbecue and lower the lid. Cook for 30 mins on high.
- Reduce heat to low and cook for 3-4 hours or until very tender. Check every hour or so to see that the lamb is moist. If it begins to dry, then add ½ cup of water and rewrap with foil.
- When the lamb is cooked, remove the foil, raise the heat to high and cook for another 10-15 minutes to brown the outside of the lamb.
- Combine mint, parsley and red onion and lentils in a bowl. Combine tomato relish and chopped cherry tomatoes in another bowl. Serve the lamb with salsa and tomato relish.
Steamed new potatoes or potato salad.
You need a barbecue with a lid to cook the lamb in this way. Alternatively, use lamb chops or cutlets rubbed with garlic and rosemary and grill for a few minutes on each side or until cooked.