Well, I've decided to take advantage of the old woodfire BBQ housing thats sitting in my backyard and I've gone and bought a small rotisserie. Its hopefully going to fit in the top of it and tonight we're going to try out one of Jamie Oliver's BBQ sauce roast recipes (see below). Got a nice leg of lamb ready to go and as soon as I'm getting home we're starting right away.
INGREDIENTS
- 1 heaped tsp cumin seeds
- 2 tbsp fennel seeds
- 5 cloves
- sea salt and freshly ground black pepper
- a bunch of fresh thyme or lemon thyme, leaves picked
- a bunch of fresh rosemary, leaves picked and chopped, a few whole sprigs reserved
- the zest and juice of 1 orange
- 1 bulb of garlic, broken into cloves and peeled
- 4 heaped tsp sweet smoked paprika
- 6 tbsp balsamic vinegar
- 150ml organic tomato ketchup
- 8 tbsp olive oil
- 10 bay leaves
METHOD
- Preheat oven to 180 degree's C
- To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.
- Slice the meat (in the case of lamb) with 4cm holes and rub the marinade into the slices.
- Place the meat in a snug-fitting roasting tray, top with any leftover marinade and cover loosely with tinfoil. Bake the meat in the preheated oven until sweet and tender. This will take an hour and a half, or an hour if you like your lamb a little pink on the inside.
- Put the roast on the spit, and continue rubbing the marinade on the meat with the leftover rosemary sprigs or a basting brush, roast until charry and sticky on the outside.
- Meanwhile, pop your roasting tray on the barbie or over a gas hob and let the juices reduce a bit. Serve the meat dripped with the reduced marinade.
This recipe is originally done with a rack of ribs and a chicken as well, so you'll probably have plenty of sauce. Feel free to bottle it for later use or just use less when you make it. Or use ribs and a chicken as well.
Enjoy!
James The Not So Skinny Cook
