Marinated using Steak Seasoning, which my husband can add in anything, a little extra Black Pepper, hint of Cinnamon and a spoonful of Honey.
Instant marination, instant on the fire.....
Our very first handy-to-go charcoal grill
The Master Chef in the House
He cooked it over direct heat for a bit to get it nicely charred and then move the coal towards the edges and put the lid on the barbecue, cooking it for a while longer...4-5 minutes each side. Towards the end he added a sweet corn and a some carrots in a pouch of foil.
He even barbecued some vegetable skewers and disc-shaped Cucumbers, after removing the lamb from the grill.
The awesome lunch was served with tall glasses of Ten Bucks Sweet Sparkling Spumante and Garlic mashed Potatoes on the side.
The lamb turned out very well indeed. Possibly the tastiest thing we have ever barbecued. My Master Chef managed to cook it just right - nicely charred on the outside without being actually burnt, and still a bit pink and juicy in the middle.
My entry to
1. Fun in the Sun
2. Red Meats Feast
3. “Splash into Summer”
Good chefs always taste their Recipe.....Go Ahead....And say Wow!