We are so pleased to be doing one of our Live Cookouts at Hopes of Longtown. ‘Hopes’ are an amazing village shop nestled under the Black Mountains in Herefordshire who are one of the best community village shops we have come across. Sourcing and supplying local products to local people and visitors, they epitomise the Woodee ethos.
We will be cooking local lamb from Christine Hope’s family farm and showing you the best way to cook it on our 600mm Woodee Fire Pit. We’ll butterfly a joint and make lamb kebabs over kiln dried wood from Certainly Wood. If you’d like to join us head over to Facebook at 1pm. Feel free to send us your questions beforehand and we’ll answer them live. Join us on FaceBook at /thewoodee
Butterflied Leg of Lamb with Preserved Lemons
2.5kg/5lb 8oz leg of lamb, butterflied and the skin scored
For the marinade:
4 tbsp chopped fresh thyme leaves
2 preserved lemons, chopped, pips discarded
1 tbsp drained capers, chopped
4 garlic cloves, crushed
4 tbsp rapeseed oil
1 tbsp runny honey
For the lemon dressing:
2 tbsp chopped fresh thyme leaves
1 garlic clove, crushed
2 preserved lemons, finely chopped, pips discarded
6 tbsp rapeseed oil
4 heaped tbsp chopped fresh parsley
1 tbsp runny honey
Salt and freshly ground black pepper
Lay the lamb, skin side up, in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb, massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours, or for up to 12 hours if time allows.
Make sure the fire pit has burnt down slightly; spread the coals around the pit to create an even layer.
Thread the lamb through 2 – 3 skewers, to form a criss-cross, which will help keep the lamb flat.
Place over the fire pit and allow to roast for 30 – 40 minutes, turning several times during cooking, and brushing with the marinade during the cooking.
Allow the lamb to rest for 10 minutes before carving.
To make the dressing, put all the ingredients into a bowl and mix, check for seasoning.
Carve the lamb into slices and serve hot with the lemon dressing.
2 cloves of garlic
1 teaspoon dried oregano
4 lamb steaks (750g in total)
2 red peppers
8 fresh bay leaves
A few sprigs of fresh flat-leaf parsley
Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.
Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.
Lay the skewers on griddle and cook for 10 15 minutes turning them over several times.
150g Greek yoghurt
1 crushed garlic cloves
1 tbsp olive oil or rapeseed oil
1 tsp lemon juice (or white wine vinegar)
1 tsp chopped mint
1/2 tsp salt
Pepper to taste
Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
Combine all the ingredients and mix thoroughly.
The flavors combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
Check for seasoning and serve with lamb kebabs.