Lamb on the BBQ

I found a butcher's van at Freising market this morning selling all sorts of cuts of lamb from their own fluffy little sheeps on their local farm. Never seen so much lamb for sale in one place in Germany, great stuff!

So, any suggestions of what to do with it for the BBQ this evening? Nothing too much as I don't want to smother the flavour but something to enhance it.

a light mint-sauce marinade ?

Blitz some fresh herbs together and combine with olive oil and salt/pepper for a simple marinade.

Or for a tandoori marinade - mix red chilli powder, fresh grated ginger, fresh pressed garlic, cumin and coriander powder, salt and pepper with yoghurt.

The van you talk about comes from Langenbach which is about 7km from you. They have a flock of sheep near the amper and you can buy directly from them at their farm which is near the rail crossing in Langenbach.

Personally I make a sauce with 90ml soured cream, couple of cloves of garlic (crushed) 1tsp of wholegrain mustard, salt and pepper, 2tbsp dry red wine (I use a Rioja) and 1 or 2 tablespoons of Redcurrant Jelly..I am sure that you can buy the Jelly in Mini-mal and Kaufland (well thats where I purchased mine from).

It is quite a sharp sauce so goes with the lamb well (even my father in law didnt criticise it when I made it)!

yep, that's the one canaryman. thanks for the info on the farm shop. love a bit o' lamb, i do.

EDIT: and sorry, thanks to the others for their suggestions. we have a load of fresh herbs, including mint (fecking weed in our garden), so may try a combo of the above!

Had a thought - why don't you put lamb cubes on skewers wrapped in prosciutto or parma ham... the fat from the ham will keep the lamb moist and juicy.

a variation of Moroccan machoui is unbeatable for bbqing lamb...

marinade of...

garlic, coriander (ground or seeds crushed), sweet paprika powder, ground cumin, cayenne pepper,lime/lemon juice, splash of orange juice, black pepper, olive oil (lots) (raw strong moroccan or turkish olive oil if possible), fresh mint.

add each to taste.

best eaten a little burnt on the outside, and pink in the middle, a la caveman...

Mint goes will with the redcurrant jelly. By the way, you can by lamb all the year round at their farm. Just watch out for the savage alsatian they have in the front yard...the chain its on is longer than you think!!!

pirulero, that marinade is right up my street!

i'll be having caveman lamb (the only way to cook lamb) and the very pregnant mrs grazz will be getting it well done.

that could prove an invaluable tip about the dog canaryman!

now need to go and buy more to try out these suggestions, cheers all!

right, i'm marinating the meat a la pirulero and it certainly smells and tastes good. looking forward to trying the results this evening.

I once found a recipe for a lamb marinade that was basically 1:1 mint sauce and dijon mustard. Seems a strange combination but it tasted ok.

Could have gone more exotic, but thought grazzenger wanted something not too much to smother the taste of the lamb. Next time you go down to the farm and confront the dog, I'll give you my special 'hams' recipe for wicked lamb!!

Buy tho whole lamb, put it on a stick, salt it and rotate it on a stick for couple of hours.
This is the best way to cook and eat a lamb.Of course its easier if you got a some kind of motor for rotating a lamb.

hmm and some kind of massive bbq to cook it on eh chaki? but a friend has built his own motorized spit with a vertical bbq (back wall of his pizza oven) and does 2 or 3 pig roasts a year. so could persuade him to do a sheep.