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Barbecued Spice-crusted Lamb
Barbecued Spice-crusted Lamb is a modern British recipe for a classic barbecue dish of lamb neck fillets with a spicy mustard and horseradish crust that is parcel-cooked on the barbecue. The full recipe is presented here and I hope you enjoy this classic British version of: Barbecued Spice-crusted Lamb.
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : Spice RecipesLamb RecipesBritish Recipes
Barbecued Spice-crusted Lamb: Classic British recipe for a barbecue dish of lamb neck fillets with a spiced mustard and sugar crust cooked on a barbecue.
Ingredients:
1 tbsp olive oil
2 tbsp light muscovado sugar
2 tbsp wolegrain mustard
1 tbsp
horseradish sauce
1/2 tsp
ras el hanout
1 tbsp plain flour
350g neck fillet of lamb
salt and freshly-ground black pepper, to taste
coleslaw, to accompany
tomato slices, to accompany
Method:
Combine the olive oil, muscovado sugar, mustard and horseradish sauce in a bowl. Beat to combine the work in the flour and ras el hanout until the mixture is smooth. Season to taste with salt and black pepper then turn the mixture into a shallow, non-reactive dish.
Roll the lamb in this spice mixture until thoroughly coated.
Lightly grease a large piece of doubled-over kitchen foil. Sit the lamb in the centre then fold over the meat and crimp the edges so that the meat is completely enclosed in the parcel.
Sit the parcel on the rack of a barbecue over hot coals and cook for about 30 minutes, turning the parcel occasionally to ensure even cooking.
Open the parcel carefully, spoon the cooking juices over the lam, close the parcel again and continue to barbecue for a further 12 minutes, or until the meat is completely cooked through.
Once cooked, transfer the lamb to a warmed serving plat and remove the foil covering. Cut the lamb into thick slices. Serve immediately, accompanied by coleslaw and a few tomato slices.
