Nanima Farm Lamb: Tim's famous recipes

Barbecue Butterfly Leg of Lamb

Nanima amb butterflied leg

soy sauce
tomato sauce
honey
dash of oil
fresh chopped ginger and garlic


Place lamb in a large non-reactive dish. Pour over combined marinade ingredients, refrigerate 3 hours or overnight.

Bring to room temperature.

Preheat hooded barbecue to medium heat.

Remove lamb from marinade, drain excess.

Cook lamb on the grill plate over high heat for 5 minutes each side, start skin side down.

Reduce heat to medium and cook covered for about 30 minutes - I use a "magic cook sheet" on the barbecue grill plate to stop the lamb sticking and to keep excess marinade off my grill plate.

To check whether lamb is cooked as desired use a meat temperature gauge, 66-68 deg.C for medium, inserting it into the thickest part.

Rest covered for 10 minutes, slice and serve.

** download a printable version of this recipe


Barbecue Glazed Rack of Lamb

Nanima lamb glazed rack

Glaze:
1 good teaspoon brown sugar
1 good teaspoon Dijon mustard


Preheat a hooded barbecue and place rack on grill plate, starting skin side down.

Cook on high for 3 to 4 minutes each side.

Turn off the burner under the rack and lower the remaining burners to medium for indirect cooking.

Coat the rack with combined glaze, close hood and cook at 90-100 deg C for approximately twenty minutes.

Remove rack, loosely cover with foil and allow to stand for a few minutes, slice through the four individual cutlets.

** download a printable version of this recipe