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