Hello Chilli People,
For those of you that have been following the story of the mad kookaburra, I am relieved and overjoyed to announce that he has finally found a mate. After about a year of beating his head against our windows, he now has better things to do and laugh about.
Last weekend I was telling the story to this kind of shamanic healer guy, while doing a taste testing outside the Green Garage in Byron Bay (very nice local supermarket), and he asked me what I thought the universe was trying to tell me?
Okay.... I guess I am like that kookaburra, laughing while I beat my head against a reflection, waiting for a higher purpose to land in my yard. You gotta laugh, what else you gonna do?
What higher purpose could there be though, than trying to spread happiness and good taste around the world?
Arts? Science? I suppose so, but probably not for me in this lifetime.
Politics? For sure no. If I had my way, all our important leaders would be women with bubs on their hips. Can you imagine? Let the Mothers make all the really important decisions and leave the blokes to organizing the Beer and the BBQs.
Which leads me to the real meat of this monologue...
BARBECUED LEG of LAMB with MUSTARD CRUST & HONEY MUSTARD SAUCE
Ingredients-
4-5 kg leg of lamb, boned and butterflied
Marinade-
3 large shallots, finely chopped
2 cloves garlic, minced
1 cup red wine
1/2 cup olive oil
2 tablespoons dried sage or rosemary
1 teaspoon salt
freshly ground black pepper
Crust-
125 g grainy mustard
freshly ground black pepper
3 tablespoons olive oil
Sauce-
BBCC's Jack Thompson Honey Mustard BBQ Sauce (yum)
Method-
Combine marinade ingredients. Pour over lamb and marinate in refrigerator overnight. Just before grilling, prepare crust mixture.
Combine mustard and pepper and slowly whisk in olive oil. Remove lamb from marinade, pat dry. Coat both sides of lamb with mustard mixture.
Place lamb on hot grill and sear both sides for 3 minutes each. Turn heat to medium, cover grill and cook lamb on both sides until done, about 35-45 minutes. When lamb is nearly cooked, brush with Jack Thompson's Honey Mustard BBQ Sauce on both sides repeatedly.
Serve additional BBQ sauce for dipping.
It is suggested that this be served on a plate with rice pilaf and a fresh salad.
If there are any leftovers, I will be rolling some chunks of lamb into a warm, grilled, soft flour tortilla, drizzling Jack Thompson's Old Smokey or Original BBQ Sauce over it, adding a bit of fresh onion and crunchy, shredded cabbage then rolling it all up Oz Mex style into a lamb burrito.
But I do that with just about everything.
Love, Good Food and Happy Australia Day to everyone, everywhere.
The Bolands
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