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If you are looking for something different for the barbecue, then this is the dish for you. Absolutely delicious recipe from Gill Meller’s lovely new book, Outdoors.

Wine suggestion: We think this dish suits Syrah and Grenache based wines really well, and because we couldn’t choose between them tonight went with a blend from near Carcassone in southern France that also adds a touch of Mourvèdre and Carignan, Domaine Gayda’s Freestyle Rouge. Juicy and medium bodied the added benefit is that the terroir combined with the grapes add a delightful herbal character to sing alongside the herb sauce; win win.

Barbecued lamb & cauliflower with herb sauce – serves 4

  • 2 lamb neck fillets
  • 2 tbsp extra virgin olive oil
  • a good pinch of chilli flakes
  • 1 cauliflower, broken into bite-size florets

FOR THE HERB SAUCE:

  • a handful of flat-leaf parsley, leaves picked
  • a small handful of basil, leaves picked
  • a small handful of mint, leaves picked
  • 6 anchovies in oil, drained
  • 1 tbsp capers, drained
  • 1 small clove of garlic, grated
  • 2 tsp Dijon mustard
  • 1 tsp granulated sugar
  • ½ tbsp apple cider vinegar
  • about 100ml extra virgin olive oil

Make the sauce first. Put the herbs, anchovies and capers on a large chopping board and finely chop together. Transfer to a bowl, then mix in the garlic, mustard, sugar, vinegar and oil, and season with black pepper.

Get your barbecue going.

Drizzle 1 tbsp of oil over the lamb and season with salt and pepper. Sprinkle the chilli flakes over the meat, then cook on the barbecue for 8-10 minutes, turning often. The outside of the meat should develop a good dark crust and the internal temperature should be 55-60C. Set the lamb to the side of fire to rest while you cook the cauliflower.

Trickle the cauliflower with 1 tbsp of olive oil and season well. Cook on the barbecue until blistered and charred in places. It will be a little crunchy which is what you are looking for. Arrange the cauliflower on a platter, put thick slices of lamb over the top and spoon over the herb sauce. Give it all another season with salt and pepper and add another drizzle of good olive oil.

(Original recipe from Outside: Recipes for a Wilder Way of Eating by Gill Meller, Hardie Grant: Quadrille, 2022.)

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