This recipe, from my wonderful sister-in-law Jenny Corry, is world famous in my family. Stick rigidly to the instructions to end up with perfectly cooked lamb. The varying thickness of the joint means that some bits will be well done while others are delectably pink.
PREP TIME: 10 MINUTES (PLUS 48 HOURS TOMARINATE)
COOK TIME: 34 MINUTES (PLUS 15 MINUTES TO REST)
1 butterflied (boned-out) leg of lamb
3 tbsp olive oil
3 tbsp soy sauce
6 cloves garlic, peeled and crushed
2 small red chillies, finely chopped(include the seeds)
2 tbsp soft brown sugar
¼ cup malt vinegar
Place the lamb in a large, flat dish. Mix the remaining ingredients together, then pour over the lamb. Massage it in, then cover tightly with cling film and leave in the fridge for 48 hours.
Bring to room temperature (take it out of the fridge at least an hour before cooking), then barbecue over a medium-high heat for 17 minutes per side exactly. Cover with a foil tent and rest for 15 minutes, then carve into slices.
Serve with mint sauce, which you can make while the lamb is cooking. You could also serve it with minted garlic yoghurt or date, chilli and red capsicum salsa.
Sweet beetroot, perfumed nectarine, peppery watercress and creamy burrata — don’t take this to your next BYO barbecue or people will fight over it. Save it for home instead.
This is a fast and fabulous dinner — put the pasta water on to boil as soon as you get home, keep your wits about you and in under 30 minutes you will be sitting down to eat.
This cake is a must for speculoos biscuit lovers.
I confess that I was seduced by the man who made this dish for me.
I love rhubarb and used to grow it outside my window in east London.
If you’re a lemon-lover you will adore these decadent, keto-friendly, luscious lemon bars studded with succulent raspberries and fragrant rosemary. Beware! – HIGHLY ADDICTIVE :)
The magic of warm, runny eggs and cold garlicky ricotta with a spicy kick of bolshy butter will blow your mind. . . So simple but so delicious, a magical dish to impress with ease.
An extra tasty roast that the whole family will love.
A dairy-free and gluten-free tart that's full of flavour.
This dessert ticks all our flavour boxes.
These chickpeas have had their fair share of Insta fame for a multitude of reasons.
There is, I have to confess, no need to put the vodka in the blackberry compote that accompanies these, but it does add to the sense of occasion.