4 x 175g Lamb neck fillets or Lamb leg steaks
3 Tbsp Olive oil
3 Large cloves garlic peeled
500g Vine ripe tomatoes
1 Tin (400g) of chopped tomatoes
1 Large red pepper
1/2 Large onion sliced
250ml Chicken stock
3 Small tender sprigs of rosemary
24 Coratina or Kalamata olives
450g purple sprouting broccoli
Being good at barbequing is all about controlling the heat and preparation beforehand. Last weekend I got my charcoal barbeque out of the barn, cleaned it up and cooked this delicious yet simple lamb dish with it. My next post will explain in detail the “black arts” of how to become the BBQ King of your street so don’t miss it! If you are using charcoal you need the coals to be a light for about 35 minutes before you begin this recipe. To control the heat on a charcoal grill divide your grill into 3 areas, high heat, medium heat and low heat. In the high heat zone have the most charcoal, in the medium have half as much charcoal and in the low heat area have NO coals. This way you can move your food around the grill so your food doesn’t burn before it is cooked. If you have a gas grill with 3 burners then set one to high, one to medium and leave one burner off to create 3 heat zones. *If you only have 2 burners to your gas grill then set one on medium-high and other as low as you can.
- Lay a piece of cling film onto your clean cutting board and then place one portion of lamb on top then cover with another piece of cling film. Batt out gently to make the lamb an equal thickness (not too thin) and repeat until you have prepared all 4 portions.
- Crush 1 clove of garlic and stir in 1 Tbsp olive oil, then rub this marinade into the lamb and refrigerate.
- Cut your vine-ripe tomatoes in half and rub with olive oil then season with salt and pepper.
- Cut your red pepper into quarters and remove all the seeds and any of the membrane that holds the seeds in place and then oil and season your pepper quarters.
- When the coals have been on for 35 minutes grill the pepper and tomatoes on a medium heat until cooked. Remove from the grill and when cool enough roughly chop up and reserve.
- In a thick bottomed saucepan add 1.5 Tbsp of the olive oil, two cloves of garlic,the onions and saute without colour until soft.
- Now add the stock, grilled tomatoes, red peppers, tinned tomatoes and stir well. Simmer sauce on a low to medium heat until it has reduced back down to a sauce consistency stirring from time to time.
- Use a strong coarse sieve to strain you cooked sauce (pushing the sauce through to keep as much as possible).
- Very finely chop two of rosemary sprigs (no more than 1/2 teaspoon when chopped) and stir into the strained sauce and then season with salt and pepper.
- Blanch the purple sprouting broccoli in boiling salted water and then cool down fast with cold water.
- Grill the lamb until they are medium-rare to medium (remember this cut of lamb is low in fat so it will dry out if you overcook it) and place on a warm plate.
Whilst the lamb is resting reheat the sauce and reheat the broccoli. Spoon a generous amount of sauce on each dinner plate place some of the broccoli in the centre and top with the rested lamb. Decorate with a small piece of the remaining rosemary and serve.
Cooking the vine-ripe tomatoes and pepper on the grill with add a little smokey flavour to this delicious sauce. Plain baked potatoes or pasta would go great with this dish, enjoy and keep your questions coming.