Barbecued lamb with yoghurt, mint and cumin and caving in to commercial realism.

Lamb with yoghurt, mint and cumin (1 of 8)I entered the Irish Blog Awards, as most of you darling people know by now. While perusing the Blog Awards Ireland site and dreaming of the personal gratification and glory that could (might, may, may not, probably won’t, no chance sucker…) be bestowed on my humble blog, I noticed a Glenisk competition. Those who have read my rant on the subject of blog sponsorships / advertising might be forgiven for assuming (ass of u and me) that I did not approve of such things. Let’s get the record straight….

Where there is even a whisper of a chance of my winning something that will allow me share my meagre knowledge and small insights with (lord it over) others, I’m in. So when those beautiful, amazing, awesome people at Glenisk Yoghurt decided to put up a prize for the best recipe post featuring their yoghurt, I was in faster than you can add the bacteria to the delicious creamy milk.

My recipe is pretty simple stuff. It’s Barbecued Lamb with Yoghurt, Mint and Cumin and if you try it yourself you will agree it’s a winner.

Ingredients:

  • 1 leg of lamb
  • 1 pot of Glenisk Natural Yoghurt
  • 1 big bunch of mint
  • 4 teaspoons or so of cumin seeds
  • Salt and pepper to season

Any of you who are “good with a knife” (and not in an argument after the pub kind of way) can de-bone the leg of lamb, like what I did here.

Deboned lamb leg

A small very sharp knife does the trick. Like the jokes, keep it close to the bone and it will work out well in the end.

Butterfly the leg (If you need instructions, best to get the butcher to do it while he is deboning it for you.). Next, dry fry the cumin seeds until the house is full of the aroma of the spice.

Cumin seeds frying

The aroma is nearly as heady as the heights the winner of this competition will reach…

Then grind it into a fine powder with a pestle and mortar. Rub this all over the butterflied leg. Then chop the mint roughly. That is, chop it into big-ish pieces.

A very generous (like the judges) portion of mint goes into this dish.

A very generous (like the judges) portion of mint goes into this dish.

Pour the beautiful, natural, delicious Glenisk yoghurt into a plastic bag (There goes any chance of a win).

You have to admit, it's a pretty good pouring shot, even if it is into a bag from the butcher.

You have to admit, it’s a pretty good pouring shot, even if it is into a bag from the butcher.

Add the mint, mix it up and add the lamb. Squish it about until it is covered in the mixture. Tie a knot in the bag and pop it in the fridge for 24 hours.

Note the product placement. This was entirely by accident. I wouldn't do it deliberately, would I?

Note the product placement. This was entirely by accident. I wouldn’t do it deliberately, would I?

When the marination is over, extract the lamb from the bag and place it on the barbecue at low temperature. A butterflied leg is not very thick, so it doesn’t need a lot of cooking.

Judges, just look at that lovely yoghurt coating and flavouring the lamb. Mmmm...

Judges, just look at that lovely yoghurt coating and flavouring the lamb. Mmmm…

When the lamb is done, take it off the barbecue and get your friends and family to gather around while you take photos of the lamb. Photos like this…

I know that if any photo is going to sway a judging panel, it's this one. I hope they are not vegetarian!

I know that if any photo is going to sway a judging panel, it’s this one. I hope they are not vegetarian!

A good leg of lamb deserves a decent drop of wine. This is/was my last bottle of Charter Merlot Cabernet 2005. We bought it while down in the Dordogne region of France before the great 21st century depression hit home. Boy, it was great and went perfectly with the lamb.

I tried to provide a link to Charter but all I gotin Google was luxury yacht charter and chateau hire.

I tried to provide a link to Charter but all I got in Google was luxury yacht charter and château hire.

I suppose that if I want to stand any chance of getting onto the shortlist, I had better show the lamb carved. I like it pink. If you don’t, look away now.

We are in the pink with this. The marinade added a beautiful layer of flavours to the lamb.

We are in the pink with this. The marinade added a beautiful layer of flavours to the lamb.

I bring things to a close with a plated shot. We had it during the first decent summer since records began. We dined outdoors and served it with a nice simple salad and pitta breads.

Is that a yoghurt pot in the background? Now who left that there?

Is that a yoghurt pot in the background? Now who left that there?

No matter what the judges think, this is a winner and I encourage you to try it. I had fun doing it. You can too.

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Latest comments
  • I think you might have blown your chances with the stripy shopping bag Conor 😀

    • Don’t you know it Steve. Still, it does the marination job better (and cheaper) than anything else I know.

  • Very nice, Conor, and a nailed on winner I don’t doubt even without the 30,000 product placement shots and countless mentions. Strong of you not to run with their alternative spelling of yogurt too! There’s a Jamie Oliver version I do like this but accompanied with roasted veg. The yogurt mixture doubles up as a sauce.

    • I thought of using the remains as a sauce too Adam. But, having done the marination in a shopping bag, I decided that enough was enough. There are two schools on the yogurt spelling. I am not fussed. Maybe I should have gone with the shorter version to improve my chances….

  • Your butcher bags look like circus tents???

    I gotta move to Ireland.

    • Life is one big circus over here. You would be the star of the show!

  • Excellent – good luck with the competition 😉

    • Thanks MD. All in the interests of a bit of fun.

  • It’s Chater not Charter probably why Google didn’t find it for you. Their place is up for sale, if you’re ready for the next challenge. Lamb looks good.

    • Darnation, You’d think I could read the label. Perhaps I should have looked before I drank it.
      On the vineyard ownership end of things, it reminds me of the question: “How do you make a small fortune? Answer: Start with a big fortune and buy a vineyard.”

  • The very definition of subtly Connor! Love it. I’m currently in rehab to quit BBQ, for a little while at least, but this is the way to do it.

  • Well, winning (or the possibility of winning I suppose) is always a good motivator, and it seems it’s done the trick here. What a great looking leg of lamb. Love the toasted the cumin seeds bit. This seems like a mighty fine – and dare I say it? – award-winning use of yogurt. Well done, sir. (Fingers crossed for you.)

    • Thanks Tommy, I feel like I have won already. The lamb was beautiful (If I say so myself).

  • Priceless post, Conor. 😀 Love the photos and the recipe sounds fabulous. I’m sure it’s winner.

    • Thanks Richard, simple food, simply prepared. It does not need to be more complicated than this.

  • Great blog again Conor but, what is this ‘low fat’ yoke I see in the ingredients photo?
    We’ll have none of that sort of thing! Do you hear? None of that I tell you…!!!

    • Full fat would have done it just as well. I apologise for the offence.

  • Fingers crossed for a win as this looks fabulous! 🙂

  • Gorgeous. Good luck. This looks like a winning recipe to me!

  • Oh you ad guys… Second only to lawyers like myself in the ability to sell out. 🙂 (Regardless, that lamb looks scrumptious.)

    • I look on it as a sell in Michelle. It’s the only way I can sleep as night.

  • Give me lamb: add yogurt, mint and cumin and I am there for dinner if I find a way to turn back the clock and get my genie to behave!!! Bootiful 🙂 ! Fingers and toes crossed for the comp and all else . . . did use the link but not find a way to give you ‘extra points’ or anything 🙂 !

  • You are a winner in my book! This looks fantastic!! Sharing on the Hot, Cheap & Easy FB page, so I don’t forget it!

  • As always, this looks so delicious! I should not look at your blog when I have skipped lunch 🙁

  • What would you get from the yogurt producers? A year’s supply of yogurt? Mmm. And someone above queried the spelling of yogurt. How else can you spell yogurt? Yo!..Gurt?

    • The honor or honour would be the main prize for me.

  • You are shameless, Conor Bofin! I hope you win, this post made me GOL again (Guffaw Our Loud).

    • Thanks Linda, Nothing wrong with a bit of subtle product placement to help make the case, is there?

  • I just chanced upon your blog and I have to say you’re hilarious! The photos, the recipies, all quite good, but the writing is truly funny. Thank you for making me laugh 🙂

  • Perfectly cooked, pink in the centre…. mmmmm. I adore lamb. Love the way you’ve marinated this in classic flavours… a winner for sure (good luck in the yoghurt and blogging competitions!!). By the way, over here there are three schools of thought on the yoghurt spelling: 1) yogurt (American influenced) 2) yoghurt (modern English) and 3) yoghourt (no idea where this one came from). I concur with your referenced spelling!

    • Three schools is two too many. Thanks for your kind words.

  • If somebody treats me with your version of mint-yogurt barbequed Lamb, I’d declare him the ‘King of the World’!
    I love your simple recipes and I love the fact that you use fresh herbs pretty often 🙂
    You are as ingenious, humorous, deep, witty, full-of-life as a food-blogger should be 🙂

    • Thanks Nusrat, I like the title “King of the World”.

  • This looks amazing! If I could only get my husband to eat lamb…shellfish…maybe I should look for a new one…only kidding, what I have is pretty good! 🙂 Invite me over next time, and I will tell him I am meeting a girlfriend to go shopping.

    • Sounds like a plan. You could bring some of that fantastic wine from thereabouts.

  • Terrific, this will star at our next al fresco dinner, thanks! Glyn

    • Hi Glyn,
      Thank you for that. Let me know how it turns out and thanks for following the blog. I need all the help I can get!

  • Reblogged this on ogopedia and commented:
    Hmmm

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