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Marinated and grilled lamb with blackberries relish, grilled vegetables and papillote potatoes
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Marinated and grilled lamb with blackberries relish, grilled vegetables and papillote potatoes
John prepares lamb and serves it with a blackberry- horseradish relish. The result is an alliance filled with flavours, served with boiled potatoes, finished on the grill in foil, with onion, garlic butter and olive oil, and grilled vegetables.
Marinated and grilled lamb with blackberries relish, grilled vegetables and papillote potatoes
| Prep time: 35 minutes |
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| Cooking time: About 25 minutes |
| Servings or yield: For 6 to 8 people |
| Difficulty level: Easy |
| 1 leg of Lamb (4-3 pounds) |
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| 3 branches of fresh rosemary |
| Olive oil |
| 1 tbsp. prepared horseradish |
| 2 tbsp. Dijon mustard |
| Salt + pepper to taste |
| For blackberry relish |
| 2 cups fresh blackberries |
| 4 tbsp. Balsamumm original |
| 3 to 4 fresh mint leaves, minced |
| 1 tsp. prepared horseradish |
| 1 tbsp. fresh lime juice |
| 4 tbsp. sugar |
| Olive oil |
| Salt + pepper to taste |
| For potatoes |
| 20 Fingerling Potatoes |
| 1 medium onion, sliced |
| 2 sprigs fresh rosemary |
| 2 garlic cloves |
| 2 tbsp. butter |
| 4 tbsp. olive oil |
| Salt + pepper to taste |
| For grilled vegetables |
| 1 red pepper |
| 1 yellow pepper |
| 1 pepper orange |
| 2 Zucchini |
| 4 to 6 small red Endive |
| Olive oil |
| Salt + pepper to taste |
Preparation
To debone the Lamb, use a large sharp knife, removed the meat from the bones by cutting as close as possible to the bone.
Season the meat; Add salt, pepper, rosemary leaves, Horseradish and Dijon mustard. Distribute the seasonings using your hands. Transfer the meat to a large plate, cover with plastic wrap and refrigerate up to 6 hours.
For the blackberry relish, in a medium saucepan add the blackberries and sugar, heat over medium heat, about 5 minutes. Remove from heat. Add the Mint, horseradish, lime juice, olive oil, salt and pepper to taste, set aside to cool.
For the potatoes, in a medium saucepan add potatoes and submerge in salted water. Cook on high heat and bring to boil. Cook 10 minutes or until you can Pierce them with a fork. Drain.
Place potatoes a parchment sheet on an aluminum foil, big enough to cast off the sides on top. Transfer the drained potatoes, add butter, Rosemary, garlic, minced onion, a drizzle of olive oil, salt and pepper to taste. Seal well and cook on the grill or in the oven at 350˚F, approx. 10 minutes.
For grilled vegetables, slice the peppers and zucchini. Transfer vegetables to a plate and season with salt and pepper and drizzle with olive oil. Grill on the BBQ 3 to 4 minutes on each side. Set aside.
Grill the Lamb on the grill about 15 minutes on each side. Cut the lamb and serve with blackberry relish, potato and grilled vegetables.
Tips, Tricks + Culinary ideas
Preparation steps
1 - To debone the Lamb, use a large sharp knife, removed the meat from the bones by cutting as close as possible to the bone.
2 - Season the meat; Add salt, pepper, rosemary leaves, Horseradish and Dijon mustard.
3 - Distribute the seasonings using your hands. Transfer the meat to a large plate, cover with plastic wrap and refrigerate up to 6 hours.
4 - For the blackberry relish, in a medium saucepan add the blackberries and sugar, heat over medium heat, about 5 minutes.
5 - Remove from heat. Add the Mint, horseradish, lime juice, olive oil.
6 - Salt and pepper to taste , set aside to cool.
7 - For the potatoes, in a medium saucepan add potatoes and submerge in salted water. Cook on high heat and bring to boil. Cook 10 minutes or until you can Pierce them with a fork.
8 - Drain. Cut in 2. Place a parchment sheet on an aluminum foil, big enough to cast off the sides on top. Transfer the drained potatoes. Add butter, Rosemary, garlic, minced onion, a drizzle of olive oil, salt and pepper to taste.
9 - Seal well.
10 - Cook on the grill or in the oven at 350˚F, approx. 10 min
11 - For grilled vegetables, slice the peppers and zucchini. Transfer vegetables to a plate and season with salt and pepper and drizzle with olive oil.
12 - Grill on the BBQ 3 to 4 minutes on each side. Set aside.
13 - Grill the Lamb on the grill about 15 minutes on each side.
14 - Cut the lamb and serve with blackberry relish, potato and grilled vegetables.
