Grilled marinated lamb skirt with bread and butter cucumbers

Grilled marinated lamb skirt with bread and butter cucumbers

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

This lamb is delicious on flatbread with a dollop of yoghurt, or just as it is for finger food. Ask your butcher for the skirt of the lamb, otherwise known as the breast. You can get it with the rib bones attached or none at all, but it’s basically the large bit of flesh that holds the belly in. The pickled cucumbers balance the sweetness of the balsamic and the lovely rich-flavoured lamb. Instead of pickling your own cucumbers, you could buy a quality brand from a reputable store.

Ingredients

Quantity Ingredient
1kg lamb skirt
125ml balsamic vinegar
1 teaspoon salt
1 fresh bay leaf
1/4 bunch rosemary, leaves picked
3 garlic cloves, squashed with the heel of your hand
125ml extra-virgin olive oil
plain yoghurt, to serve
1/4 quantity bread and butter cucumbers

Method

  1. If the skirt is too fatty, trim a layer off so the fat is evenly dispersed across the belly. Place the lamb in a non-reactive tray – such as stainless steel, earthenware or plastic – and pour all the ingredients over it, except the yoghurt and cucumbers, massaging them into the meat well. Leave to marinate in the refrigerator for a few hours, or preferably overnight.
  2. When you’re ready to cook the lamb, fire up the barbecue or chargrill pan to super hot.
  3. Lift the lamb out of the marinade and sit it on a wire rack set over a bowl, to allow the liquid to drain so it doesn’t spit and steam everywhere when it hits the pan.
  4. Depending on the size of your grill, you may need to cut your meat to fit. Cut it in half or thirds but don’t cut it into smaller pieces – you want the pieces as large as possible.
  5. Place the meat on the grill and allow it to sizzle and smoke hard for a good 10 minutes. Then turn it over and give it another 10 minutes. Don’t be worried by its very dark colour, as this is simply the balsamic vinegar caramelising – the flavour of the balsamic is robust and helps cut through the fattiness of the lamb.
  6. Remove the meat from the grill and rest for a minimum of 5 minutes, although 10 is preferable. Slice the lamb into strips and serve with a dollop of yoghurt and the bread and butter cucumbers.

Medicinal Benefit

  • Lamb is rich in vitamins B3 and B12, essential for a variety of functions including the maintenance of the nervous and digestive systems. It also contains zinc, which plays an important role in immune function as well as in the synthesis of proteins and DNA. Phosphorus is in the mix (good for bones and teeth), as is iron (vital for the healthy production of red blood cells).
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