Spiced butterflied leg of lamb

  This one goes out to Andrew Bowler. The man who rips the piss out of me for writing these blogs, whilst at the same time encouraging me to write them!

My leg of lamb came on the bone. It’s fairly easy to take it off, simply follow the bone! There’s plenty of YouTube vids showing you exactly how, get stuck in! 

For the marinade:

  1. 1 bulb of garlic. Cloves crushed or grated
  2. One large piece of ginger, 3 inches by 3 inches 
  3. 1 tsp turmeric
  4. 1 tsp ground cumin
  5. 1 tsp ground coriander
  6. 1 tsp garam masala
  7. 1 tbsp ground black pepper
  8. 1 tbsp cumin seeds
  9. 1 tbsp chilli powder
  10. 3 tbsp salt
  11. Zest and juice of a lime

Mix it up and smear it all over, I scored my piece of lamb to get the marinade right into the meat. Leave it to marinade over night, or as long as you can wait! To stop temptation me and my pals went down the pub.  

The cooking of this lamb all depends on the weight of your piece of meat. Weigh it once you’ve de-boned it and cook it at for 15 minutes for every 450g at 220°C and rest it for at least 15 minutes. It’ll be juicy, pink and fucking lovely. 

Do that and it’ll look like this: 

 So good I couldn’t stop my inebriated mates from helping themselves before I could get a picture! 

We ate it with a Cous Cous salad with left over roasted veg stirred through and a massive handful of coriander. 

It was bloody lovely. 

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Tuna and Haricot Bean Salad 

Its around this time last year that I lived in France and the new seasons asparagus reminds me of huge bunches in Nice market. Me and my mate Nath used to make this salad in various ways about 3-4 times a week. We were skint so the main staples we had in our cupboard were balsamic vinegar, a massive jar of Dijon mustard, beans/pulses of various descriptions and tinned tuna. In France market shopping is much more common, you see and feel your ingredients more, choosing the one you want, that’s freshest and best. The supermarkets have take the joy out of shopping in that respect, when everything is wrapped in plastic and under ripe. Get yourself down to a market and let it it influence what you cook for dinner! 

For 2 for dinner / 4 (2 greedy bastards) for lunch:

  • 1 tin of tuna 
  • 1 tin of Haricot bland
  • 200g cherry tomatoes
  • Half a red onion 
  • 1 pack of fine asparagus
  • A few handfuls of rocket 
  •  1 tbsp Dijon mustard 
  • Balsamic vinegar 
  • Extra Virgin Olive Oil
  • Handful of parsley 

Set your oven to 180°C, whilst tossing your asparagus in oil, salt and pepper. Bang it in the oven for 15 minutes until charred. 

Make up a dressing with the oil, vinegar and mustard, drain your beans and get them soaking in the dressing while your asparagus roasts. They will soak up most of the dressing whilst also adding a little starch to the dressing and giving it some body. 

Finely slice your onion, half your tomatoes, wash your rocket, drain your tuna. At the last minute chuck it all together. Bobs your uncle, Fanny’s your aunt. 

Serve with cheap French red wine, crusty bread and a sprinkling of chopped parsley.