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Adam Perry Lang shares recipe for BBQ lamb

There is much more to barbeque food than sausages and burgers

Men looking for adventurous recipes to try out on the barbeque this weekend may want to take a look at some of Adam Perry Lang's recipes which were printed by the Daily Mail recently.

The chef teamed up with celebrity chef Jamie Oliver to open the unique barbeque restaurant Barbecoa in London in 2010 and has now shared some of his delicious recipes with readers of the Mail.

One of these is a recipe for leg of lamb with herbs - ideal for those planning a Sunday dinner in the sun.

According to Lang, the lamb should be marinaded for at least three hours in olive oil, freshly ground black pepper, ground cumin, chilli powder and fresh thyme, rosemary and marjoram leaves to get the best flavour.

It should also be cooked away from direct heat on the barbeque, ideally at a steady medium heat of 150 to 160 degrees C, with regular basting every 15 minutes.

The meat can then be served with Lang's grilled courgettes, mushrooms, fennel and spring onions, prepared in a marinade including honey, soy sauce and dried oregano.

Related Products: Ground Cumin, Chili Powder, Oregano

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