Marinated lamb with a tangy, garlicky yoghurt dressing
Autumn in the air: it’s time to throw on a Rick Owens leather jacket. Time to whip up a little lamb.
Love this recipe. A long list of ingredients. Short time to make. ( though you do need to marinate the lamb if you feel like it ).
I have added preserved lemon to the yogurt because everything tastes better with a little preserved lemon.Thank you again Neil Perry for the best recipes in the Good Weekend.
You need for 4 world weary travelers, 6 fashion editors or 20 models:
4 to 6 x lamb fillet ( Neil suggests using one boneless leg of lamb about 21/2-3kg)
1 lemon
Marinade
2 tabsp chopped flat-leaf parsley
1 teasp chopped thyme ( or lemon thyme)
2 tabsp chopped oregano
3 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
1 teasp finely grated lemon zest
sea salt
Chickpea salad
400g can chickpeas, drained and rinsed
1 clove garlic, crushed
1/2 tsp chilli powder
1/4 cup extra virgin olive oil
juice of 1 lemon
sea salt and freshly ground pepper
Yoghurt dressing
250g sheep’s milk yoghurt
2 cloves garlic, finely chopped
juice of 1 lemon
¼ preserved lemon: smooshed up and rinse off the flesh
sea salt and freshly ground pepper
- Climb out of Givenchy fur vest.
- Throw on Chanel cashmere pyjamas.
- Climb into Burberry ugg boots.
- Pour a wine.
- Gulp. Pour again. Breathe.
- For the marinade, chop it all up and throw in a large bowl mixing well.
- Add the lamb and turn a few times to coat. That’s the lamb not you. ( you might get dizzy).
- Cover and let it marinate for an hour or as long as you want in the fridge.
- This could be a good time to marinate your self with more wine. hic.
- TIP: Remove the lamb from the fridge for half hour before cooking.
- For the yoghurt dressing, mix all all those ingredients in a chic bowl.
- For the chickpea salad toss all the ingredients in a chic bowl.
- Ask George Clooney to heat the grill /barbecue to hot.
- Ask George to heat himself to hot as well.
- Toss the lamb on the barbecue and plop the marinade over the meat.
- Cook for 8 minutes, then turn and cook for a further 8 minutes.
- Transfer the lamb to a plate to rest in a warm place for 10 minutes.
- Ask George to rest in a warm place as well.
- Carve into slices. That’s the lamb not George.
- To serve, toss some chickpea salad on a chic platter.
- Slice up the lamb into thin chic pieces
- lie nonchalantly on the chickpeas. That’s the lamb not you.
- Drizzle over the yoghurt and a squeeze of lemon, and spoon over any juices.
- Accessorise with a few twigs of chic green herbs.
- Superb.
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Where to get a neutral pair of wedges for Tuscany? Sure I can buy there but need immediate back up. Thoughts? X
I will have a look out for neutral wedges! You have to look fabulous in Tuscany!