Apricot, Honey & Ginger glazed Lamb, served with a mixed leaf salad & garlic, rosemary roasted hasselback potatoes

Can it get any tastier than that?! A must try for lamb lovers! Our Whistler chef Andy has pulled out all the stops once again, providing us with another heavenly BBQ recipe. 

INGREDIENTS

Lamb & Glaze: 

• 2kg organic leg of lamb
• 2 tbsp olive oil
• 125g dried apricots – soaked in boiling water for 1 hour
• 3 tbsp of runny honey
• 1 tsp ground ginger
• 4 tbsp of fresh mint leaves – chopped

 

Hasselback Potatoes:

• 12 medium sized Maris Piper potatoes
• 3 tbsp of olive oil
• Sea salt 
• 4 cloves of garlic finely chopped
• 100g salted butter
• 2 tbsp of rosemary leaves roughly chopped

 

Mixed Leaf Salad: 

• Assorted salad leaves (e.g Romaine lettuce, baby lambs lettuce, lolla rossa, baby spinach)
• Cucumber – shavings
• Baby tomatoes - assorted colours
• Pomegranate seeds

 

Apricot Vinaigrette:

• 50g of dried apricots 
• 100ml apple cider vinegar
• 2 tbsp of runny honey
• 2 tbsp of Dijon mustard
• 60ml olive oil
• 1 medium shallot finely chopped
• Salt and pepper

 

METHOD

Lamb & Glaze: 

• Pre-heat your BBQ to a steady 200 degrees 
• Coat the lamb with olive oil and season well with salt and pepper
• Place the lamb on the grill using indirect heat (lid down/on) and initially cook for 90 mins. If possible, insert a meat thermometer to monitor the cooked temperature. 
• Whilst the lamb is cooking prepare the apricot glaze.
• Drain the apricots and place in a food blender along with the honey, ginger and mint. Then blitz to a pulp.
• Once the lamb has cooked for 90 mins, spread the apricot glaze all over the meat and cook for approx. 30 mins more (or until the internal temp of the meat reaches 55 degrees). This will give you a medium rare cook. If you want it medium, take it to 60 degrees. 

 

Hasselback Potatoes:

• Place each potato between 2 wooden spoons or chopsticks and slice through each potato, 3 or 4mm apart. It’s important not to cut all the way through!
• Place the potatoes on a baking tray, coat with olive oil and season with salt
• Place the tray on the BBQ and cook for 30 mins
• Meanwhile melt the butter and mix in the garlic and rosemary
• After 30 mins, brush the melted butter mix over each potato, try and gently work the butter in between the slices.
• Roast for a further 20 - 30 mins, until the potatoes are crisp on top and soft inside.

 

Mixed Lead Salad & Apricot Vinaigrette:

• In a small pan, add the apple cider vinegar and apricots and bring to the boil (for 2 mins) – you can use white wine or white wine vinegar as a substitute if you wish.
• After 2 mins take off the heat and allow to cool.
• Whisk together the honey, mustard and olive oil.
• Drain the apricots but retain the liquid
• Finely chop the apricots, add to the honey mixture along with the shallot and stir well
• Season to taste. For a looser texture you can add some of the reserved liquid
• Mix the dressing with the salad leaves just before serving

ENJOY!

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