Hurrah! Summer is here so it’s time to get the barbecue fired up… We’re encouraging you to look beyond the sausage and steak with a Two Tails barbecue feast!
You need very few ingredients for delicious barbecued mussels. Simply, melt some butter with crushed garlic, parsley, lemon juice and a little salt and pepper. Once you have de-bearded your mussels, place them over the flames, cooking them until they open. Once they’ve opened spoon the buttery, garlic mixture over them, heat for just a little longer, before enjoying them with a glass of Two Tails Marlborough Sauvignon Blanc. Delicious!
The main event
Robust red meat like lamb can easily stand the heat of a barbecue. This Jamie Oliver recipe is a favourite, and although it starts off in the oven, the magic happens on the barbie!
- 3 sticks lemon grass
- 5 cm piece fresh root ginger , peeled and chopped
- 5 cloves garlic , peeled and chopped
- 6 lime leaves
- 1 good pinch ground cumin
- 1 lemon , zest and juice of
- sea salt
- freshly ground black pepper
- 1 quality leg of lamb , boned and butterflied
- a few sprigs fresh mint , leaves picked and finely chopped
- fat-free natural yoghurt
- 1 lemon
- rocket , to serve
- Preheat your oven to 200ºC/400ºF/gas 6 and light your barbie.
- Slice the lemon grass sticks in half lengthways and bash them in a large pestle and mortar with the ginger, garlic and lime leaves. Add the cumin and the lemon zest and juice and smear it all over the lamb with a few good pinches of salt and pepper.
- Place the lamb in a snug-fitting roasting tray and cover tightly with a double layer of kitchen foil. Bake in the preheated oven for 40 minutes if you like your meat pink, or longer if you prefer it more well done.
- Take the lamb out of the roasting tray and drop it on the preheated barbie. It will sizzle and there might even be a few flames, but move it around the grill to stop it burning. After 10 or 15 minutes you’ll have a lovely smoky, crispy surface on the meat.
- Let the lamb rest for 15 minutes before slicing. Meanwhile, add your chopped mint to the yoghurt with a good squeeze of lemon juice and a good pinch of salt and pepper. Stir well and serve alongside the lamb.
Crack open a bottle of Two Tails Marlborough Pinot Noir to bring out the flavours in your lamb.
Ditch the dessert for some deliciously salty cheese. Skewer some Halloumi and then drizzle with olive oil and sprinkle with paprika and thyme, grill the skewers for two to three minutes each side and serve with Two Tails Marlborough Pinot Gris.
Happy grilling and don’t forget your wine! Buy your Two Tails Mixed Case HERE.