Teriyaki Lamb fit for Royalty
- Roman Matla
- May 20, 2011
- 2 min read
Hi everyone! It’s been a few weeks since our last post and that’s because we were galavanting across Europe for the past few weeks. We took a rest from the egg but did manage to put on a few pounds with all the delicious grub we had between England, Germany and Scotland. The following post is added with love and adoration for two folks in Wokingham, England that went out of their way to prepare a dish that up until two days ago, I thought was the best beef roast I’d ever had. Turns out it was lamb…so much for being a foodie!
Ali and Craig Brown were kind enough to share this recipe and I of course want to pass it on to you… thanks guys, that was some dinner!
Ingredients
1.5kg boned leg of lamb
Medium sized onion cut
Teriyaki sauce-(home made or from a bottle)
Method
Open up the piece of lamb to make sure that it is approximately the same thickness overall to ensure even cooking times.
Lay the onions on a non-stick baking dish with their cut sides facing skywards. Place the lamb in the dish, surrounded by the onions. Drizzle the Teriyaki sauce over the meat and rub it all over with your hands. Leave to marinate for as long as possible. We try and leave it overnight for best results.
Take it out of the fridge approximately half an hour before cooking.
Fire up the barbecue and wait until the coals have turned white
Add the whole piece of meat plus any onions that you want to roast in the middle of the heat.
Keep an eye on the meat and keep turning it. It should take approximately 30 minutes to cook.
Salad Ingredients -(This recipe is great as you can add any salad ingredients that you like or have in your fridge.)
Tomatoes
Spinach and/or lettuce
Celery
Pepper
Cucumber
Feta cheese
Beetroot
Bulgar wheat (cous cous or quinoa can also be used.)
Method
Cut peppers into quarters, drizzle with olive oil and roast. (Chili flakes, if you like a bit of a bite!)
In a pan, cook up approx. 200g bulgar wheat with lime juice and balsamic vinegar and water. I sometimes use a vegetable stock cube instead of the lime juice/vinegar to add more depth. This should take around 10-12 minutes.
Whilst waiting for the bulgar wheat, cut up the salad ingredients and put into a big bowl.
Place the roasted peppers and bulgar wheat on the top of the salad to allow it to wilt the salad underneath. After a couple of minutes, mix through.
Add fresh coriander, lime juice and salt and pepper to taste.
Will definitely give this recipe a try and report back! Ali, Craig…thanks again for the recipe and sharing it with the world! Note, I didn’t post the cheesecake recipe as that would be entirely selfless!
R&H
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