Marinated lamb for the barbecue | Lawrence Murphy

I really love the work I do, the buzz of the restaurant, the interaction with our suppliers and small team. I miss our great customers and seeing them enjoy the food and service.

The restaurant is small and with social distancing in mind we believe that opening the front doors will be a long way off yet, so we have set up a delivery service.

In a nutshell I’ll be cooking restaurant food for you to eat at home. This should enable the restaurant to survive the next few months and, fingers crossed, open fully later in the year.

It does mean that I’ve got evenings off to enjoy this lovely sunny weather and get the barbecue coals hot for this marinated lamb dish.

Ask your butcher for a boned shoulder joint including the neck fillet with the skin scored.

Ingredients – serves 4

1kg lamb shoulder

Large knob ginger, finely chopped

5 cloves garlic, finely chopped

3 tablespoons dark soya sauce

1 tablespoon light soya sauce

80g brown sugar

Tablespoon rice wine vinegar

Tablespoon sesame oil

Method

1. Combine the soya sauces and brown sugar in a saucepan and bring to a simmer just long enough to dissolve the sugar.

2. Add the garlic and ginger and turn off the heat.

3. Allow to cool and add the rice wine vinegar and sesame oil.

4. Put the lamb into a shallow dish and pour the marinade over. Turn the meat over a couple of times to get it covered in the marinade. Leave for at least one hour in a fridge.

5. Heat the coals on your barbecue until glowing and then put the lamb onto the bars 3 to 4 mins each side to start colouring. Move to the side. Put the lid on the barbecue and cook for 12 to 15 mins each side. Allow to rest for 5 mins before carving.