Right c’mon! A BBQ is for life, not just for summer. Drag it out of the shed and get some beutiful lamb on it. The preserved lemon and caper dressing perfectly compliments the rich fatty lamb with its sharp and savoury flavours.
I sourced some fabulous salt marsh lamb from my friend, James of J L Butchers in West Byfleet (amongst other amazing cuts that I’ll be featuring in the near future). I went for these beautiful Barnsley chops, thick and meaty with a superb layer of fat. Lamb cooked on the BBQ is pretty special. Check out his website. If you don’t see what you’re after then drop him a line, he’s really helpful and knows his stuff.
As always, you can cook the lamb in a griddle pan, in the oven or under the grill if needs be. I’ll just be really, really disappointed in you!
2 x inch thick Barnsley lamb chops, or cut of your choice
Salt and pepper
1 tbsp olive oil
1 minced garlic clove
2 anchovy fillets, finely chopped
1 cup of white wine
1/4 of a preserved lemon, flesh discarded and rind rinsed really well then chopped finely
1 tbsp capers, rinsed and drained
The flesh of 6 Kalamata olives, sliced into slivers
A pinch of sugar
Small handful of fresh parsley, finely chopped
Set up your BBQ for 2 zone cooking. You’ll be using the direct and indirect method for this recipe.
Make sure the lamb is at room temperature before you cook it, so remove it from the fridge about an hour before you need it and season with salt and pepper before it hits the grill.
Make the dressing by heating the olive oil and butter in a small saucepan. Gently fry off the garlic and anchovy fillets until the anchovy has dissolved and the garlic is golden.
Add the wine and reduce by half and then stir through the lemon, capers, olives and sugar. It should taste sharp and savoury and you probably won’t need to add salt due to the nature of the ingredients. The dressing will happily sit while you cook the lamb.
I served my lamb medium. I seared them over direct heat for 1 – 2 minutes per side, making sure the fat got nice and crispy. I then moved the chops to the indirect side of the BBQ, popped the lid on with top and bottom vents fully open, and cooked them at about 200˚C for a further 5 minutes. You can easily replicate this with a frying pan and an oven. Don’t forget to let your meat have a bit of a rest after cooking.
Warm the dressing though again if necessary, add the fresh parsley and spoon over the lamb. I served the chops with herby new potatoes and sprouting broccoli.