I’ve decided, as a policy going forward, that when I open a significant new account I’ll post a confirmation here at Brianoflondon.me which will then be written to the Hive blockchain.
If you’re ever concerned that there is a Brian of London account and you want to know if it is me, this is the place to check.
I’ve been a bit lapse at updating my podcast feed. You may have missed some episodes here but everything I do does wind up on my 3speak account. Here is yesterday’s video and podcast.
I started off with the recipe for my whole lamb shoulder, cooked on my now fairly old Weber charcoal BBQ. I love that thing. You take:
juice from two lemons;
half a cup of olive oil;
good strong mustard;
a whole load of fresh rosemary (this grows wild in my neighbourhood);
salt and pepper.
Take your shoulder of lamb, cut little holes and insert a whole lot of piece of cloves of garlic. Try to see that the garlic will sit under the skin and fat. Then you rub the marinade all over the meat and put it in a giant bag. Try not to puncture the bag with the sharp bone of the lamb!
Shoulder of lamb marinading in a bag
I left the lamb in the fridge for around a day and a half but took it out at least four hours before cooking. Putting fridge cold meat directly on the BBQ is a big no-no!
Raw lamb before putting it on the BBQ
I light the BBQ using a Weber chimney (google this magic device). After about 30 minutes I’ve got a central hot zone big enough for the whole piece of meat and I put the lamb with the major fatty side down on the BBQ. Pretty quickly I get flame flare ups which is exactly what I want. I use the lid of the BBQ to moderate the flames but I’m looking to blacken the outside of the meat.
Lamb shoulder for Pessach on BBQ
About 5 to 8 minutes per side got it to how I wanted it.
Blackened side of lamb with flames and smoke on the BBQ
After that I transferred the lamb to my large roasting tray and left it to cook. I use the Weber iGrill thermo-probes and was looking for about 60℃ internal temp. It actually got there quicker than I was expecting within about an hour for this 2.5kg piece. The grill was showing about 200℃.
After that I took it off, let it rest under a foil cover and carved it. Shoulders aren’t that easy to carve but everything that came off was delicious and tender.
And after all that, I talked about Covid19 and Coronavirus in Israel and asked whether we’ve gone too far flattening the curve here in Israel?
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