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Marinated barbecue lamb with shallot marmalade, served with griddled vegetables


Marinated barbecue lamb with shallot marmalade, served with griddled vegetables Recipe

Ingredients:
  • 4 cannons of lamb (see Choosing your meat, below), about 170g-200g each
  • approx 350ml olive oil
  • 2 bulbs fennel (trimmed, use fennel tops in marinade)
  • 4 tbsp balsamic vinegar
  • 1 bunch (about 250g) asparagus
  • 2 red peppers (Gordon used Romano)
  • 6-8 sprigs thyme
  • 4 slices sour dough bread
  • juice of 1 lemon
  • 2 tsp Dijon mustard
  • 1 fat garlic clove , crushed or finely chopped
  • fennel tops, from above, chopped
  • handful mint leaves, roughly chopped
  • 8 shallots , halved and sliced
  • 4 fat garlic cloves , sliced
  • 3cm cube fresh root ginger , peeled and grated
  • 1 tsp mild curry powder
  • 2 tsp golden caster sugar
  • 3 tbsp white wine vinegar
  • 3-4 tbsp crme frache
Directions:
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Rank

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