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Couple Of Bbq Ideas

Discussion in 'Meat Dishes' started by Lynne, May 17, 2011.

  1. Lynne

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    Barbecued Thai Chicken Legs

    • 4 chicken legs, preferably higher welfare
    • a bunch of fresh coriander
    • 2 sticks of lemon grass
    • zest and juice of 2 limes
    • 1 green chilli, deseeded
    • 2 tablespoons sunflower oil
    • a thumb-sized piece of ginger, grated
    • 3 cloves of garlic, peeled

    A delicious chicken dish, marinated with Thai flavours and crisped up on the barbecue.

    Slash the chicken legs all over with a knife.

    Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste.

    Rub the paste into the slashes and all over the chicken legs.

    Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to colour too much.

    When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve.

    Tip: Grill the chicken on the medium-hot bit of the barbie, so it has a chance to cook before it crisps up.

    Spicy Barbecued Leg of Lamb

    • 3 sticks of lemon grass
    • 5cm piece of fresh root ginger, peeled and chopped
    • 5 garlic cloves, peeled and chopped
    • 6 lime leaves
    • a good pinch of ground cumin
    • zest and juice of 1 lemon
    • sea salt
    • freshly ground black pepper
    • 1 leg of lamb, boned and butterflied (ask the butcher to do this)
    • a few sprigs of fresh mint, leaves picked and finely chopped
    • natural yoghurt
    • 1 lemon
    rocket, to serve


    This recipe uses the same pre-bake method as the barbecued pork belly, but it’s cooked for less time to keep it nice and pink.

    Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves. Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.

    Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for 40 minutes if you like your meat pink, or longer if you prefer it more well done.

    Take the lamb out of the roasting tray and drop it on the preheated barbie. It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you’ll have a lovely smoky, crispy surface on the meat.

    Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.

    Just a couple of ideas to spice up your bbq's this summer. Have you got any recipes to share with us?