Sunday, 25 September 2011
Lamb is not as popular here as it is in the UK. It is very expensive and you can often only find it in the frozen food section. A while ago we came across a shoulder/leg joint which had been cut into steaks and then frozen. It looked interesting so we got it. I pulled it out of the freezer this morning and then wondered how I should cook them. As we've been having some lovely warm autumnal weather, I decided to cook it on the barbecue, low and slow. First I marinated it for an hour or so, in some olive oil, garlic, dried rosemary and basil leaves, salt and pepper.
Then we heated the grill and placed the steaks over the coals, let them brown and then turned down the heat. They were cooked for about 20-25 minutes, then transferred to a plate and left to rest for a few minutes. We served them with a Greek salad, and a little yogurt/garlic/cucumber sauce. Delicious.