Cook Heston’s own Honey and Red Wine Vinegar Rotisserie Leg of Lamb on your Everdure by Heston Blumenthal BBQ. Serve with charred vegetables for the complete barbeque taste.
For the Lamb:
3g Star anise
4g Fennel seeds
20g Parsley leaves
10g Tarragon leaves
10g Garlic cloves, peeled
3g Fennel pollen
50g Olive oil
1 Boned leg of lamb
For the Garnish:
2 Bulbs of fennel
12 Purple baby carrots
100g Unsalted butter
2 Litres water with 10g salt
- For the lamb, toast star anise and fennel seeds in a pan over medium heat. Remove from the heat and using a pestle and mortar grind to a fine powder.
- In a blender add the parsley & tarragon leaves, garlic cloves, star anise and fennel seed powder, plus the fennel pollen. Blitz on low speed while slowly adding the olive oil. Continue to mix until smooth. Season with salt.
- Place the leg of lamb on a chopping board and open so that it is flat against the board. Rub the marinade on all sides of the leg. Place in a container and cover. Place in the fridge for 24 hours.
- Remove from the fridge and roll the leg back to form a log. Using butcher’s twine, tie the leg together. Place the rod from the spit through the middle of the leg and fasten using the Cliplock Forks.
- Place the charcoal in the tray of the HUB barbeque, following the instructions in the user manual for ignition. Press the ignition button on the front of the barbeque. Place the rod back on the rotisserie poles at height level 3, and press the rotisserie button also on the front of the barbeque.
- Continue to add coals throughout the three to four hour cooking time. Baste the leg of lamb with the honey.
- Using a thermometer probe as well as an infrared thermometer gun, check that the temperature reaches approximately 60°C on the outside of the meat while reaching 56°C on the core. This will be achieved by moving the charcoal around during the cooking process.
- Once the temperature has been reached, remove the leg of lamb from the rotisserie and cover with aluminum foil. Allow to rest on a cooling rack over a tray for 30 minutes.
- During this time the lamb will continue to cook reaching a final temperature of approximately 60°C.
- For the Garnish, slice fennel top to bottom about 1cm thick and cut the carrots in half lengthways. Reserve the fennel to be cooked on the barbeque.
- For the carrots, place them in a medium pan with butter and cover. Place over medium heat and cook until the carrots are cooked but firmed to the touch.
- While the leg of lamb is resting, place the carrots and fennel on the grill of the HUB and cook until charred and cooked. Glaze the carrots with some of the cooking butter.
- To serve, place the vegetables on a serving platter and place the slices of the leg of lamb on top.