RECIPES
Leg of Lamb
by Ricky Davies
Leg of lamb, slow cooked (indirect)
over maple wood for 1 1/2 hours and
then finished on sear station to form
an amazing bark.
1 leg of lamb
2 cloves garlic, thinly sliced, plus 1
clove minced
Salt & freshly ground black pepper
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
4 tablespoons extra-virgin olive oil
n Lay the lamb flat on the work surface with
the exterior of the leg on the work surface.
With the point of a knife, make several
incision in the lamb and insert a slice of
garlic into each incision. Season lightly with
the salt and pepper.
n In a small bowl, stir together the chives,
mint, rosemary, thyme, oregano, minced
garlic and 3 tablespoons of the olive oil.
n Spread the herb mixture evenly over the
exposed side of the lamb. Place the lamb
onto a griddle pan and brush the outside of
the lamb with the remaining olive and
season lightly with salt and pepper.
n Place the leg of lamb in Wolf BBQ using
the smoke box filled with Maple Wood
Chunks and roast the lamb in-direct heat at
180°C for 1 and 1/2 to 2 hours. Finish on the
sear station to form a delicious bark all over.
Let the meat stand for at least 10 minutes
before slicing and serving.
Grilled corn in husk
by Lewis G lanvill
4 cobs in husk
2 tablespoons of butter, melted
2 teaspoons of wholegrain mustard
Juice 1/2 lemon
Zest 1 lemon
n Begin by soaking your cobs in husk in cold water for 30
minutes. This adds moisture to the husk, softening them and
reducing the chance of flare up on the barbecue. It also stops
the husk from burning too quickly and steams the corn nicely.
n Next remove the silk inside the husk and a few of the
outer layers. Reserve these to tie back up later.
n Mix the mustard, lemon juice and butter together. Pull
back the husk and brush the kernels with this mustard butter.
Seal them back up locking in as much butter as you can.
Using the leftover husk cut strips and use this as string to tie
up the top the corn.
n Grill the corn on a medium indirect heat for 10-15 minutes.
n Remove the husk and sprinkle over the lemon zest. enjoy
your perfectly cooked corn, eat straight away or great dipped
in any remaining mustard butter.
28 | Spring 2020 | BBQ