RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER.

RECIPE FROM FOODFULLSTOP.COM - THE BEST QUALITY FOOD & DRINK, DIRECT FROM THE PRODUCER

Lamb Marinated With Lemon, Rosemary And Olives

This is perfect for the barbeque. Cook it over smouldering coals, wrapped in foil, to let the flavours infuse the meat.

Ingredients

 Lamb Marinated With Lemon, Rosemary And Olives

1 leg of lamb

For the marinade:
1 lemon, squeezed
A few branches of rosemary
3 or 4 anchovies
A handful of black olives, de-stoned
4 cloves of garlic, crushed
Olive oil

Method

1. Strip the rosemary leaves from the stalks and add to the anchovies, olives and garlic in a bowl with the lemon juice and a generous glug of olive oil.
2. Either by hand or in a magimix, chop all the ingredients to a paste, or alternatively grind them together in a pestle and mortar. The idea is to get a well amalgamated mixture, loosened by the olive oil, which you can massage into the lamb. Any left over is delicious spread on toast like a tapenade.
3. Cover the lamb in the marinade and leave for as long as possible. (An hour will do but overnight is better).
4. When your barbeque is just at the perfect glowing coal stage, season the lamb all over and wrap in foil. Cook it, turning occasionally. Test it after about 30 minutes by sticking a skewer right through the meat. It should feel warm/hot all the way through. At this stage, you can also remove the foil and let it char a little on the outside.

Allow the meat to rest for 15 minutes or so before serving.

Ingredients to buy

 
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...cooking term
Venison is very good for your health. High in protein, like beef, but much lower in fat. It is also full of vitamin B, iron, phosphorous, zinc and selenium. (If you know what all those are).

Cooking wise, you can treat it like beef, the less exercised muscles can be cooked quickly and served pink. The shoulder suits a slow, gentle braise. The younger the deer, the more tender the meat will be. However, don't disregard an older beast, for once marinated and cooked slowly, it will taste delicious.

The gamey flavour goes well with sweet flavours, such as the sherry in the Pedro Ximinez recipe, otherwise, redcurrant jelly or port are excellent, as are rosemary and juniper, sweet carrots or squash.

In Britain we have several types of deer, the most common being Red deer, Fallow and Roe, but you can also find Sika and Muntjac. They are all very different and very delicious.