At this time of year I like to cook outside as much as possible. A lump of meat on the barbie, plus a simple salad is all I require.
Knowing that we were in for a long period of 'Light Rain', I lit up on Sunday evening expecting that it would be the last time for over a week.
One of my favourite meats is Breast of Lamb; a cheap cut that is filled with flavour. I almost prefer it to expensive Lamb chops, or a big entrecote steak.
The first few tiny Courgettes and some Broad Beans assisted with my 'five-a-day'.
p.s. Top photo courtesy of Kimbo Magnon.
We love to grill out in the summer. Just the other day we had NY strip steaks cooked on the grill, and tomorrow night I plan to cook a marinated pork loin on it. We'll have fresh zucchini,crook neck squash,and tomatoes on the side.
ReplyDeleteIt's a big part of what makes summer so good.
DeleteI love the first photo but what a charring it would give the meat.
ReplyDeleteI use White Spirit to get things going; it's always fun.
DeleteI love to grill outside, and even veggie always taste better. I don't know what a Breast of Lamb is. I have never seen one at the butchers.
ReplyDeletecheers, parsnip
Are they called 'Mutton Flaps' in the USA? I prefer our name.
DeleteI like your barbecue. We have a Lotus grill for on our balcony.
ReplyDeleteGreetings Maria x
Our funny little terrace BBQ is German, and works incredibly well. I've had several of them.
DeleteThose baby courgettes and broad beans look good.
ReplyDeleteLightly fried in Garlic butter, then sprinkled with Cumin and dried herbs. Tasty.
DeleteThat is a barbeque with character. I love the 'grizzled' look. Ours is a bit old and rusty but yours has that german solidness about it
ReplyDeleteHope all that 'light rain' goes elsewhere so you can sit outside and enjoy more bbqs.
I presume the courgettes and broad beans are from Haddocks. The latter are a winter vegetable here
Yesterday ended up quite sunny and warm, but it's back to drizzle again today. It's an old-fashioned looking BBQ, but it works very well. Yes, vegs are from Haddock's.
DeleteWe don't see breast of lamb here in Norfolk, I think it is probably cut into little thin chops. Shoulder and leg and shanks and loin rules. I use a small BBQ for myself two or three times a week. Best way to cook beef and lamb, simple. BBQ outside and eat it indoors because of the cold weather though.
ReplyDeleteWhen I was in my early teens, you could buy rolled stuffed breast of lamb from the butchers. I adored it. It must have been those that gave me the taste for it.
DeleteA dinosaur on a plate
ReplyDeleteI didn't eat it all at once.
DeleteYour son took a great picture. We used to always BBQ in the summer months, but because of the constant rain and accompanying malaise, we have only done it once this season. All in all, this has been a year like no other.
ReplyDeleteIt's raining on my little BBQ as I write; it may be some while before I use it again.
DeleteThat top photo is spectacular.
ReplyDeleteThe food isn't half bad either...
alphie
Isn't it a great shot; even Kimbo was impressed with his own work!
DeleteKimbo's photo is really good. I barbecue all year round. I much prefer summer, no mitts required. I haven't had lamb in a while, and your photos have just inspired me.
ReplyDeleteI adore Lamb. Everything from a Gigot to Breasts of Lamb, it's all good.
DeleteThe food looks lovely. Bon appetit!
ReplyDeleteTasted good too, with plenty left over for the next day's breakfast!
DeleteWell done Kimbo to get those flames.
ReplyDeleteI love Breast of Lamb too - my mother used to cook it to perfection = I haven't had it for years.
It's a great cut of meat; cheap, tasty, and easy to cook.
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