Barbecued Lamb – the Gift Fit for a Prime Minister!

What could be more fitting a gift for the president of the biggest grilling nation in the world to give to the British prime minister?

Barack Obama this week presented David Cameron with a barbecue set to commemorate the British prime minister’s visit to Washington.

The pair had enjoyed feasting on burgers, lamb chops and sausages in May last year when the US president paid a visit to Downing Street in London. At the time they had joked around serving up food to around 150 military personnel.

Of course, when it came to gift giving among presidents, the grill would always be guaranteed top of the range. The 2000 dollar specially-built barbecue also contained an engraved plaque showing ‘friendship flags’ to commemorate the US/British special relationship. Barack received a table tennis table in return. (Here at we reckon Cameron got the best deal!)

But on to more interesting matters… this week we’ve searched through our recipe books and come up with a cracker for you. Even just saying the name of this dish makes our mouth water. So, how does Barbecued Olive and Marjoram Lamb sound to you?

The beauty of this dish is that barbecuing the lamb in a grill with a lid will allow the lamb to get brown on the outside while remaining juicy and deliciously succulent on the inside.

If you’re planning to serve up this dish at a party or get together, bear in mind you will need to give yourself around 30 minutes preparation time and one hour and ten minutes to cook.

The following recipe makes enough food for eight guests. So, getting down to ingredients, you’ll need:

  • 2 legs of lamb with strings removed
  • 200g of mixed pitted and marinated olives (chopped)
  • 100g marinated feta cubes (drained and halved)
  • ¾ a cup of dry white wine
  • Herbs in the form of parsley and marjoram
  • One tablespoon of grated lemon rind
  • Salt and black pepper

To start off, preheat your barbecue to around 190 degrees centigrade. Place one of the legs of lamb on a clean surface and cut a deep slit in the meat half way through.

In a separate bowl, mix up the feta cheese, parsley, olives, marjoram and lemon rind. Fill the slit in the lamb with half this mixture and fold over to seal. Tie with kitchen string, sprinkle with salt and pepper and repeat with the second leg of lamb.

Now it’s time to turn to the heated barbecue, try using gas barbecues for a delicious taste. Place the lamb on the grill and cook, turning now and then until the meat is completely brown. At this point transfer the lamb to a disposable tray and cook in the barbecue (with lid down) for around one hour and ten minutes.

Once the meat is cooked, transfer it to a plate and cover with foil. Sit it aside to ‘rest’ ie allow the juices to flow through the meat.

At the same time as the lamb is resting, pour in the wine to the juices from the lamb and stir. Pour into a pot and boil. Once the lamb is ready take the pot and drizzle it over the meat. After tasting this, your guests will always come back – we guarantee!