Although the weather wasn’t up to much, we decided to fire up the wood burning bad boy bbq to cook off a butterflied leg of lamb.It had been relaxing in a delicious lemon, rosemary, thyme and chilli marinade for most of the afternoon so by the time the flames were ready it was well bathed in flavour. Butterflied lamb takes around 15 mins each side for a full leg and is a fantastic way to cook it – the charred edges bring a smoky resonance to the delicate pink meat inside.
Summer salad staples of roast fennel and zucchini were duly rustled up and added to the smorgasbord of delights and JD knocked up a rather delicious marmalade-glazed ham for good measure, which was an absolute delight: tender and sweet.
After the guests had deported we decided the fire was too good to waste. Although it was a tad chilly, we were able to sit around the fire until late, feeding the fire at regular intervals from our stock of well seasoned Sycamore and Ash.
These are the kind of evenings that make all the midweek hard graft worth it.