Barbecued Potato Slices

This recipe can be varied to accompany your main dish. You can spice it up by adding chilli; make it more herby; use lemon juice or orange juice or whatever. Play around with it.

1 kg large, floury potatoes
4 tbsp olive oil
2 cloves garlic
1 tbsp lemon juice or vinegar
1 tbsp chopped fresh herbs
2 tsp paprika
sea salt
black pepper

Slice the potatoes about 5 mm thick. I use a mandoline slicer to get even slices but you can use a knife.

Crush the garlic with the salt. Do this by roughly chopping the garlic; add salt and then mash it with the flat of the blade of your knife. This releases more of the garlic flavour and because it has combined with the salt it penetrates better.

Mix the olive oil, garlic, lemon juice, herbs, paprika and black pepper in a plastic container with a sealable lid. Add the potato slices and shake well to mix the ingredients and coat the potatoes. Leave to marinade for an hour or so. Shake the container every so often.

Barbecue the slices on a hot plate until crisp and browned on both sides.

Barbecued Leg of Lamb

The swallows have just arrived from Africa and the weather has taken a turn for the warmer here for the past few days with temperatures of 18-20 C so it is time to get the barbecue out. I love barbecued food. There is something primal about it I guess going back to some distant ancestor who discovered the delight of eating a carcass that had been cooked in a brush fire.

Today, we are a bit more intentional about it and prepare our victuals and add flavour with herbs and spices. Lamb is one of the best meats for the barbecue and one that I never tire of doing in different ways. This recipe is sort of Moroccanish with yoghurt, mint, garlic and other spices. I use whole spices and grind them when I want them as the taste is simply so much better than spices bought ready ground.

3kg (7lb) leg of lamb, butterflied (see below)

25g (1oz) fresh mint

juice of 2 lemons

4 garlic cloves, finely chopped

2 tbsp coriander seeds

4 dried birds eye chilli

2 tsp cumin seed

2 tsp black pepper corns

4 tbsp extra virgin olive oil

6 tbsp Greek strained yoghurt

2 tbsp honey

salt and freshly ground black pepper

To butterfly the lamb cut down the front of the shin bone where the flesh is thinnest and continue this cut up the thigh bone. Now, using your knife, peel the flesh away from the bones. You will be left with a piece of meat that is shaped like a butterfly – hence the name. Place the lamb in a shallow non-metallic dish.

Grind the coriander, cumin, peppercorns and chilli in a spice grinder. Put the the mint in a bowl with the lemon juice, garlic, ground spices, olive oil, yoghurt and honey. Rub all over the meat, then cover with cling film and chill overnight or leave to stand at room temperature for 2-3 hours if time is short.

Light a barbecue. If the lamb has been chilled overnight, bring it back to room temperature. Salt the meat. Barbecue over medium-hot coals for about 50-60 minutes for medium rare lamb, turning occasionally. The time will depend upon the heat of the barbecue. Cover the meat with a sheet of aluminium foil while you are cooking it.

Remove the lamb from the barbecue and leave to rest in a warm place for 10 minutes. If you don’t like your lamb too pink you can cover it with foil at this point and it will continue to cook.

 As you can see in the picture I served this dish with barbecued potato slices and sliced courgette. See the recipe below.