YETI Tundra Cooler:
https://bit.ly/2PTQjHa RECIPE For the Marinade: 2 tbsp Szechuan peppercorns 2 tbsp black peppercorns 2 tbsp anise seed 2 tbsp fennel seed 2 tbsp coriander seed 2 tbsp coriander seed 1 bunch mint 1 ½ cups parsley 1 ½ cups cilantro 3 shallots, peeled and minced 5 large garlic cloves, smashed and peeled Zest of 1 lime Zest of 1 lemon 1.5 cups Grapeseed oil add more if needed 1 cup roasted pepper relish (pre-made) 1 bone in lamb leg or have your butcher bone out For your salad: ½ cucumber 1 tomato ¼ white cabbage 1 red onion 1 lemon 1 cup hot pepperoncini 1 cup green olives pitted 4 tablespoons of sherry vinegar 4 tablespoons of olive oil Day old cooked white rice 1 bag of Pita bread METHOD 1. Light your grill and allow the coals to get burning hot. 2. Take a large pan and add all of your peppercorns and seeds. Toast them slowly to wake them up, get them nice and toasty. Sautee and allow the natural oils to come alive, keep them moving so they don’t burn. Allow the seeds and peppercorns to get a little smokey and remove once they start to caramelize. 3. In a mortar and pestle (or get your spice grinder), grind your seeds and peppercorns to create a coarse powder. 4. Set aside in a large bowl and add 2 scoops of your favourite hot sauce relish. 5. Without rinsing your mortar and pestle, mash your garlic cloves, and then add the zest of one lime and one lemon. Save your citrus for later. Pour in your olive oil, and muddle together. Add the mashup to your bowl with spices. 6. In the bowl, add your minced shallot, chopped parsley and cilantro, including the stems. Pick off your mint leaves and chop loosely. Mix through and add just enough grapeseed oil so that the marinade comes together and is coated nicely. Remember, your marinade is not supposed to be an emulsified, runny marinade, but more like a salsa verde or chimichurri! Add salt to taste, then set aside 3 large tablespoons in a bowl for later. DEBONE + BUTTERFLY LAMB 1. Make an incision above the shank - follow the muscle, cut around the knuckle, remove and then butterfly the meat, making it nice and flat, slowly cutting out shin bone etc, by following the bone as closely as possible. 2. Trim some fat and remove the silver skin, because when grilling it becomes a little too chewy, and the fat will cause flames!! 3. Make some shallow incisions all the way down the length of the lamb so all the marinade gets in the meat. 4. Put your butterflied lamb into a large, reusable container. 5. Take your marinade, spoon half into the container and press into the lamb. Flip the container over and spoon in the remaining, so both sides are completely covered. Massage marinade into the lamb a little more. Put into a cooler with ice to marinate for 1 hour. 6. Once marinated, season with salt, and prepare for grilling. Add to your grill! Grill fat side down first. 7. To get as much flavour out of the lamb as possible - turn frequently so it cooks evenly and all the way through, make sure that there is some good caramelisation. Re-season with salt as you go!!!! 8. When your lamb looks ready, set aside and place in an insulated container (Yeti) to rest for 20- 30 minutes. PREPARE SALAD 1. Dice one whole cucumber, one large red onion, ½ white cabbage. Make sure that all your vegetables are roughly the same size. Crack your olives with your fingers so they break apart and chop up your pepperoncini. Add to a large bowl, then pour in equal parts sherry vinegar and olive oil. Add salt and pepper to taste, and finish with the juice of one lemon. Stir and mix through. CRISP RICE 1. Grab your day-old white rice and place in the bottom of a pan in an even layer. Medium high heat with 2 tablespoon of olive oil. Let it crisp up don’t move it at all until it releases itself about 5 minutes in, then move it to medium, it will sound like the rice is crackling and once it smells like popcorn, we are good to go!!! 2. Carefully place a large plate over the top of your pan and FLIP to reveal your crispy bottomed edges. FINISH THE DISH 1. Take the juice of half a lime, and half a lemon that you set aside earlier, and add these to the marinade you set aside for finishing. Start grilling your pita so they are warmed through! 2. Pull out your lamb, then slice into thin pieces, place it on top of the crispy rice, add salad on the sides of the crispy rice and spoon your remaining marinade on top of your lamb. 3. Squeeze half a lemon over the top of everything and spoon resting juices over the lamb, serve with pita!
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