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Two recipes for your to try

7/ 7/2008

1 Barbecued Greek herb-crusted butterflied leg of lamb, with chopped Greek salad

Serves 4

Prep time 15 mins

Marinating time: 2-24 hours

Cook time 20 mins

Ingredients

Handful fresh oregano leaves

Handful fresh Greek basil sprigs

5 - 6 sprigs of thyme

1 lemon, thinly sliced

5 cloves garlic, peeled

Salt and pepper

1 tbsp paprika

3 tbsps olive oil

½Leg lamb, butterflied to one ½ inche thick

For the salad:

Handful fresh leaves

Handful parsley leaves

½Clove garlic, grated

Juice 1 lemon

Pinch cayenne pepper

3 tbsps olive oil

Salt and pepper

1 cucumber, peeled and seeded, finely chopped

3 tomatoes, quartered and seeded, finely chopped

3 spring onions

200g feta cheese, crumbled

100g pitted kalamata olives, drained

Method

1: Place the oregano, basil, thyme, lemon slices, garlic, salt, pepper and paprika on a chopping board and with a large cook's knife chop everything together for about three mins or until it begins to resemble a chunky paste. (You can do this in a blender to save time but it never gets as even as when doing it by hand).

Place the paste in a roasting tray and mix with the olive oil. Season the lamb with salt and pepper then toss in the marinade.

For best results, marinade overnight in the fridge but if you are pushed for time then a good two hours out of the fridge will be fine.

2: Light a barbecue. When the coals are glowing and ash white, with no flames and the heat has lost its fierceness, lay the lamb, skin side down on the rack.

Barbecue for 10 mins on each side or until the lamb is nicely charred but remains pink and moist inside.

Remove from the heat and cover with foil, then leave to rest for 20 mins.

3: Meanwhile, place the mint, parsley, garlic, lemon juice, olive oil, salt, pepper and cayenne pepper in a small food processor and blitz until smooth. Place the cucumber, tomatoes, spring onion, feta and olives in a salad bowl and mix with the salad dressing.

4: Quickly heat up your flat breads on the barbecue turning after one min. Slice the lamb width ways into 8mm slices. Serve the flat breads, topped with salad and a couple of slices of lamb.

Drizzle with any juice and scatter with some fresh Greek basil leaves.

2 Barbecued trout stuffed with preserved lemons, bay, thyme and rosemary

Serves 4

Prep time 10 mins

Cook time 10 mins

Ingredients

4 fresh trout, gutted and washed

4 bay leaves

4 sprigs of rosemary

8 sprigs of thyme

4 preserved lemons, sliced

2 tbsps olive oil

Salt and pepper

1 tsp smoked paprika

Lemon wedges to serve

Method

Light a barbecue. When the coals are glowing and ash white, with no flames and the heat is intense, it is ready. Lay the trout on a chopping board and stuff each with one bay leaf, one sprig of rosemary, two sprigs of thyme and some slices of preserved lemons.

Rub with the olive oil then season with the salt, pepper and smoked paprika.

Drizzle with any juice left over from the preserved lemon then place on the barbeque.

Grill for four to five minutes on each side or until golden and slightly charred on each side and the fish is feeling firm. Serve immediately with lemon wedges.