Monday, April 4, 2011

Lamb grilled with mustard and lemon

At the time of year where spring lamb is once again all the rage, you can do nothing better than take a couple of flavour agents to accompany the meat, and little else is needed. Basically a mild enough seasoning that does not overpower the flavour of the lamb is the name of the game here. Steaks cut from the leg usually come nearly 2.5cm thick - for anything thinner or thicker alter the cooking time accordingly, but really any cut here will do, I've actually used the whole loin here for this version. And a wee bit of wonderfully fresh tuna sashimi while waiting for the lamb to cook didn't do any harm either. 

Serves 2

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 anoint 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. 

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