how to cook lamb on bbq

Rating: 4.79 stars. 14. Lamb’s subtly sweet gaminess works perfectly with the funky goodness of gochujang chile paste. The salt and sugar content of the simple Korean marinade acts as a brine for the lamb, producing a juicy interior when soaked overnight. In the final stage, the marinade is reduced, doubling as a sauce.

· Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.

· Method: Make marinade and reserve one-third to use as a dressing later. Score the butterflied leg of lamb and massage the marinade into the meat; leave to marinate for 1 hour or overnight (easiest is to place in a zip lock bag in a bowl). Remove lamb from fridge an hour before cooking to bring it up to room temperature and shake off the excess …

· Tightly cover the lamb shanks with another sheet of aluminum foil and bake in the oven for 3.5-4 hours until fork tender. Meat should easily pull away from the bone. Preheat outdoor grill on high. If desired, brush the lamb shanks with BBQ sauce (you can leave them dry if preferred) then place on the heated grill.

· This is my recipe for Lamb Souvla (slow cooked BBQ lamb cooked on a large skewer using a rotisserie barbecue). The lamb shoulder is cut up and put on a rotating spit over sizzling charcoal and is quite possibly one of the most natural and delicious ways to cook lamb, or any meat for that matter.

Preheat the barbecue with the coals banked on one side until smoking hot. (If cooking indoors, preheat the oven to 180˚C, gas mark 4 and heat a griddle pan.) Put the lamb on the barbecue directly over the hot coals (or on the griddle) and leave for a few minutes to get some colour. Flip the lamb over to colour the other side.