Amazing Lamb

Recipe: The Lambsicle

The most amazing lamb morsel that comes with its own built in handle – so delicious. Don’t invite too many guests with this one as you may get greedy!

The Lambsicle
Serves 2
Every perfect lamb morsel comes with its own built in handle - the ultimate meat popsicle - the lambsicle.
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Prep Time
13 min
Cook Time
12 min
Total Time
25 min
Prep Time
13 min
Cook Time
12 min
Total Time
25 min
Ingredients
  1. 8 -10 lamb cutlets
  2. quality olive oil
  3. salt & pepper
  4. 1 lemon
Instructions
  1. Open up a beer and empty half of it into yourself
  2. Get your lamb and lay it out onto a plate, nice and close (interlocking)
  3. Lustre up those bad boys with a layer of olive oil
  4. Now you want to get some olive oil on the bottom of the lamb too - so pick up each cutlet and rub it on the one next to it - share the oil around
  5. Season to taste. I only normally season one side - but I season heavily. Salt first, then cracked pepper. Loads of it.
  6. Now wait at least 10 mins. You want the salt and pepper to become friends with the lamb so that when it cooks we get the desired chemical reaction and amazing meaty flavour. This is also a great time to make sure the lamb is at room temp before he hits the grill. Use this time to get the grill/bbq up and ready.
  7. On medium to hot grill start with season side down, 3 mins per side, cooking each side twice. If the grill is too hot, you will char up the pepper too soon (so start unseasoned side down first if your grill is red hot).
  8. Allow these delightful meatsicles to rest for about five mins if you have the sheer will power - otherwise grab the lambsicle by the built-in fork straight from the grill and I dare you not to smile.
  9. If you decide to share any with your fellow pintsmen then simply cut up some lemon wedges and arrange on a plate (like you know what you are doing). Keep one lemon wedge for presentation effect and as you place the plate of lamby goodness down squeeze it over the top.
  10. Cheers
Notes
  1. **If you want your hot sear marks you will need a really hot grill and you will probably ruin the cracked black pepper in the process - therefore season only with salt before cooking and you can pepper up straight after cooking.
  2. **I also like to hit the plated up lamb with the spice weasel once more just prior to serving, loads of cracked black pepper and a touch more salt. Boom boom.
Adapted from Beer Snack Almanac
Beer Snack Almanac http://www.beersnackalmanac.com/
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