Barbecued Marinated Lamb with Smashed Potatoes

Posted by Fenia Mazis on

This is an all-time classic recipe that is perfect in itself on any occasion. Whether you want a quick, filling dinner after a busy day or a main course for your party, this recipe is just perfect.

If you want to make it a little more elaborate and healthy, you can add green beans too. This not only make the dish complete but the beautiful colour combination of roasted lamb, creamy mashed potatoes and bright green boiled beans make it look extremely inviting.

Start preparing for this dish a day in advance. This is because you need to marinade the lamb properly so that the meat absorbs all the condiments properly.

Second, ensure that the boiled potatoes are absolutely dry before you roast them. This makes them perfectly crispy and most flavourful.

Ingredients

The prime ingredient is, of course, the meat. Buy adequate quantity of boneless, trimmed shoulder of lamb depending on the number of servings.

For seasoning, you will need crushed garlic cloves, paprika as per your taste, roughly chopped fresh thyme leaves, some lemon juice to tenderize the meat, salt and pepper and extra virgin olive oil for brushing the meat while it is being barbequed.

For the smashed potatoes, you will require chat potatoes, some extra virgin olive oil and about a teaspoon of dried thyme.

For garnish, you will need finely sliced red onions and char-grilled lemon halves.

Instructions

Place the lamb pieces in a large zip-lock bag. Add the paprika, crushed garlic, chopped thyme, half the lemon juice and some extra virgin olive oil. Rub well to coat the meat properly and then seal the bag. Refrigerate overnight to allow it to marinade well.

Start preparing the dish by first boiling the potatoes for about twenty minutes or until soft. Drain well and allow it to rest until all the moisture has evaporated and the potatoes are dry.

Place the boiled potatoes on a baking tray and press lightly with a fork to smash it slightly. Drizzle olive oil and sprinkle with dried thyme. Season well with salt and pepper and roast for about thirty minutes until the potatoes are crisp and golden.

While the potatoes are being prepared, take out the marinated lamb from the fridge and allow it to thaw for about half an hour.

Next, prepare the thawed lamb.

Preheat your charcoal grill or barbeque grill on medium heat. Remove lamb pieces from the zip-bag and season will with salt and pepper. Place the lamb, fat-side on the grill and cook for about ten minutes. Turn it over and cook the other side for another ten minutes if you like your meat medium-rare. Cook it longer for well-done meat or less if you like your meat rare.

Transfer to the serving plate and cover loosely with a foil. Let it rest so that the cooked meat absorbs all the juice.

Before serving, garnish with sliced red onion and wedges of grilled lemon.


Share this post



← Older Post Newer Post →