Sunday, July 26, 2009

Lamb grilled with mustard and lemon

Serves 2

A mild enough seasoning that does not overpower the flavour of the lamb. Steaks cut from the leg usually come nearly 2.5cm thick - for anything thinner or thicker alter the cooking time accordingly. For ribs, pop them through a hot oven for a few minutes once you've got a bit of colour on them from the grill.

2 plump cloves of garlic, peeled
a good pinch of sea salt
1 tblsp fresh thyme leaves or 2 tsp dried thyme
2 tblsp grain mustard
2 tblsp lemon juice
4 tblsp olive oil
4 lamb steaks, ribs or chops, weighing about 100g each

Crush the garlic with the salt in a pestle and mortar or in a small bowl with the end of the rolling pin. Add the herbs, mustard and lemon juice. Whisk in the oil with a fork, or small whisk, until the mixture has slightly thickened.

Pour one-third over the lamb, turn over the meat and baste that side too with another third.

Heat the grill to very hot. Grill the lamb for 3-4 minutes on each side, depending on how thick the meat is.

Brush with the remaining mixture as you turn the meat. The lamb should be a little singed outside, and rare within.