One boned leg of lamb
The marinade is from Stephanie Alexander’s The Cook’s Companion (1st edition). I first used it to marinate a boned leg of lamb in the late 90s.
Mix together –
- 3 tablespoons Dijon mustard
- 1 tablespoon light soy
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 1 teaspoon of finely chopped rosemary leaves
- Ground black pepper
Stephanie omitted recommending how long to marinate but experience says a good four hours. It is more like a paste so spread it over a butterflied leg of lamb having trimmed excess fat. Because the lamb is butterflied it does not take long to cook and cooking time depends on the level of preferred pinkness. Please do not overcook. Best cooked on the hot plate. Serve sliced up with salads or whatever takes your fancy.
Marinate 2cm cubes of chicken thighs in the following mixture. (This would do at least 1 kg of chicken.)
- Juice and grated rind of a whole lemon
- Crushed garlic – about 5 standard cloves
- Handful of chopped fresh Oregano
- Salt (preferably Murray River flakes)
- Freshly ground pepper
- A finely chopped fresh red chilli and a sprinkle of dried chilli flakes
- 2 teaspoons cumin
- 2 tablespoon brown sugar
- Olive oil to combine all together and enough to coat the chicken
I recommend tasting the marinade to see if it is to your liking. You may wish to adjust things a little. A couple of hours marinating is all that is needed. Skewer up and cook on the BBQ grill.
You might like to make this rice salad – it is rather delicious.
Brown rice salad
Cook one cup of brown rice, allow to drain well and completely cool. Then add the following dressing and vegetables.
- Juice of a whole lemon
- Teaspoon of crushed garlic
- 3 tablespoons of soy sauce
- 2 tablespoons of peanut oil/vegetable oil
Add 3 sticks celery chopped up; half a large red capsicum chopped up; small can of corn; currants (handful) and 3 spring onions sliced. Mix altogether. Then add couple handfuls of roughly chopped cashews dry toasted in pan (add salt if they are unsalted).