Lamb cooking recipe
If you are looking for a lamb cooking recipe that differs a bit from the norm, you can try cooking your lamb on a barbeque. Lamb is perhaps not the first meat that people imagine cooking on a barbeque, apart from maybe lamb chops. Usually most will concentrate on burgers, sausages and maybe a few ribs. But lamb takes particularly well to being barbequed; if you are lucky enough to have a rotisserie using this with your barbeque will even allow you to roast a whole leg of lamb. It will need to be cooked slowly, so initially cover it in foil and keep the heat low throughout to ensure it is cooked evenly.
There is a wealth of different recipes you can try for barbequing lamb, if you are going to buy lamb chops you can do rather more to them than simply throwing them on the barbeque as they are. Try making up your own batch of barbeque sauce and spreading this onto the chops before putting them on the grill. The lamb cooking recipe may call for you to put some rosemary onto, or into, the meat. You can do this but also try soaking some sprigs of rosemary in water and putting these directly onto the coals. The water will stop it from burning and the aroma given off will lightly flavour the meat.
You may also like to try some lamb kebabs, take some pieces of lamb and put them onto a skewer with whatever takes your fancy in between the pieces of meat. Try peppers, red onion, and bacon. If you prefer koftas then you will need to use minced lamb, mix this with whatever you like but bear in mind that these are traditionally supposed to be spicy, so make sure you include some chilli powder. A lamb cooking recipe that uses minced lamb will need to be cooked all of the way through to make sure the meat is safe. If you are cooking a joint or chops though these are perfectly safe to serve pink.
Alternatively, lamb shanks are ideal for barbequing. If you get yourself a lamb cooking recipe for these you will need to make a seasoning paste first. To do this you will need a liquid base so combine olive oil, soy sauce, Dijon mustard and lemon juice and then add to this salt, pepper, garlic, paprika, thyme, rosemary, oregano and ginger. Coat the lamb shanks in the paste before putting on the barbeque, once cooked they will not only flavour the meat but keep it moist and prevent it from drying out. There are many different types of barbeque you can use, the most popular are the traditional charcoal varieties but many people now have gas versions. These are simpler as they require less fuss lighting them and you get instant heat and can begin cooking right away, although many people will argue that using a charcoal barbeque gives the food a better flavour.