My favourite marinade for this barbecued lamb is a Persian mix of yoghurt, chilli, mint and lemon. Also delicious is a combination of rosemary, garlic, olive oil and lemon; or go for a Moroccan flavour, with ground cumin and cinnamon, crushed coriander seeds, olive oil, garlic and paprika. Try Thai-flavoured lamb, with coconut milk and green or red curry paste; or Indian, with fresh grated ginger, turmeric, cumin and garam masala. Try them one by one throughout the summer. Simple, excellent and delicious!
Anchovies and lamb is a combination that works really well and has been used since Roman times. The saltiness of the anchovies cuts through the lamb’s richness and reveals new flavours in the meat.
Here is a delicious Italian herby salt mix, to rub over lamb one hour before cooking.
A delicately-spicy recipe. Prepare ahead ready for a quick meal…
Cook’s note: Lamb shoulder has superb flavour and slow baking delivers meltingly tender meat that falls off the bone. A great recipe to use for mutton as well as lamb.