Who doesn’t love a barbecue? These sensational new recipes from top female flame masters will be your new go-to classics
SERVES 4-5
HANDS-ON TIME 55 mins TOTAL TIME 1 hr 30 mins
BARBECUED LAMB AND ROOT VEG WITH PEARL BARLEY RISOTTO
‘This dish pays homage to cawl –a traditional stew of lamb, pearl barley and root vegetables that’s the national dish of Wales. Our barbecued take on it celebrates wonderful, f lavoursome British lamb.’
Welsh duo Shauna Guinn and Sam Evans, aka Hangfire BBQ, started a barbecue pop-up in Cardiff 10 years ago and have since gone on to open a restaurant, pen a cookbook and become regulars on both TV and the food festival circuit. @hangfirebbq
◆ 600-700g butterflied lamb leg joint
◆ 2 tbsp olive oil, plus ½ tbsp to brush on the vegetables
◆ ½ x40g jar Inspired to Cook Garlic & Herb Seasoning
◆ 200g slim carrots
◆ 175g baby leeks
For the risotto
◆ 250g pearl barley
◆ 50g butter, cubed
◆ 2 echalion shallots, finely diced
◆ 1 garlic clove, crushed
◆ 2 tbsp dry white wine
◆ 2 x500ml pouches fresh vegetable stock
◆ 50g Grana Padano cheese, grated
◆ 1 x30g pack parsley, finely chopped
◆ ½ tsp cracked black pepper, plus extra to serve
◆ ½ tsp sea salt flakes, plus extra to serve
◆ 1 tbsp extra-virgin olive oil
1 Fire up the barbecue to a mediumhot heat and remove the lamb from the fridge. For the risotto, first toast the pearl barley grains in a large dry frying pan for 4-5 minutes on a medium-low heat and then set aside. In the same pan, melt 25g of butter and sauté the shallots and garlic for 5 minutes over a medium heat, until translucent. Return the toasted pearl barley to the pan, mix well and deglaze with the white wine. Gradually add the stock, a ladleful at a time, until it has all been absorbed and the grains are a little al dente, around 30-35 minutes. If your risotto is looking a little dry, add in a dash of hot water (the end consistency should be moderately loose, like a regular risotto).
2 While the risotto is cooking, open up the lamb so it is a mostly even thickness and pat dry. Make a few slashes using a sharp knife to help the meat cook more evenly. Brush with the olive oil and sprinkle liberally with the garlic and herb seasoning. Set aside.
3 Once the barbecue is up to temperature, cook the meat over direct heat for 30 to 35 minutes, turning every 5 minutes or so, or until it registers 55°C (medium) at its thickest part using a probe thermometer. Rest for 15 minutes.
4 Remove the risotto from the heat and stir in the remaining 25g butter, cheese, chopped parsley (reserve a sm
