BBQ Lamb Loin

Sorry this is a bit late. I have been slightly incapacitated this week as I sprained a joint in my back doing some gardening last weekend. But thanks to extra help from my husband and a wonderful Chiropractor I am back in full health and trying to get caught up on things.

Having my back out made it a lot harder to be a wife and mother. It is a terrible feeling not being able to pick up your baby when she is hurt and to not be able to cook or do anything for your husband. I am so grateful that I have such a supportive husband who made the whole week a much more bearable experience. So to honor him I want to talk about a very special gift he gave me and the meal that I was able to make him with. Interestingly enough the meal happened the day before I hurt myself so it was good he got a nice meal in his belly before he was forced to live off of take-away meals and his own cooking.

My birthday was earlier on this month, but we had talked about not really doing much in the way of gifts this year. We are planning a trip to Turkey at the end of the summer and I have asked if we can be in the US for Christmas, so funds are a little tight. But I should have known my husband wouldn’t stick to the rules. Instead of not buying me much he went out and bought me exactly what I wanted, a brand new BBQ, and a very fancy one I might add. I was so excited I couldn’t wait try it out. To me you can’t have summer without lots of BBQ’s and I always start as early as possible, so in spite of the rain I took it out for a test drive last Friday. There is something about the taste of meat cooked over charcoal that you just can’t mimic in the kitchen. And the best part is that it doesn’t take a lot of work to make it turn out perfect every time.

BBQ Lamb Loin

500g Lamb Loin
2 cloves garlic, minced
4 Tbsp balsamic vinegar
salt and pepper

Rub the garlic and vinegar evenly over both sides of the meat, finish off with some salt and pepper. Marinate in the fridge for 4-12 hours, the longer the better.

Allow the meat to sit in room temperature for 30 minutes before grilling.

Prepare your BBQ. Charcoal briquets are ready for cooking when they’re glowing red and their surface is covered with ash. Coals will take anywhere from 20 to 40 minutes to reach this stage. When the coals are ready, use tongs to spread them out for even heat.

Place the lamb onto the grill and cook 5-6 minutes on each side for medium rare.

Let the lamb rest for 5 minutes before slicing and serving.

Leave a Reply

Your email address will not be published. Required fields are marked *