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Barbecue
lamb with
cutlets
Local chef Andrew Brown brings us his take on a different recipe…
Moroccan f lavours
Fire has fascinated me since childhood and nothing gives me more satisfaction
than cooking up something delicious on a charcoal barbecue.
For four people, you’ll need:
• 12 lamb cutlets
• Balsamic treacle
• Olive oil
• 1 tbsp crushed cumin
• 1 tbsp crushed coriander
• Salt and pepper
• 250g couscous
• Large bunch of mint
• Boiling water
• 1 aubergine cut into 1cm
disks
• 1 courgette cut into 1cm
disks
• 1 red pepper
• 1 fennel bulb cut into six
wedges
• 2 cloves garlic
• 2 sprigs of rosemary
• Zest of one lemon
• Hand full toasted pine nuts
• Sherry vinegar
So much so that I have purchased an old London taxi which is being converted to
carry two, huge American ceramic state of the art smoking barbecues with which I
intend to go mobile. Thus confirming I have completely lost my marbles!
Anyway, here is what you need to knock up a great summer lunch on your barbecue.
I like to serve the lamb with minted couscous and char grilled Mediterranean
vegetables, rosemary and garlic.
Here we go…
If you can, please use lumpwood
charcoal from a sustainable source
and never use the self lighting stuff,
it’s horrible! Anyway, get your BBQ
ready for cooking.
Marinade the lamb with the ground
spices, a good squirt of the balsamic
treacle, a good glug of olive oil, salt
and pepper. It won’t need long.
Next boil the kettle, put the couscous
in a roomy bowl, pour in a good glug of
olive and stir the grains to coat then
cover with boiling water. Cling film the
bowl and leave to absorb.
Pick HX]