Menu for w/c 26th April 2010

Friends around for bbq on Saturday which included a butterflied leg of lamb (see below) so 'left overs' are salads and rest of lamb which we will have for lunches.

M Chicken Fajitas
M-in-law bought 'kit' with her.
T BBQ
W Pasta
Th Lamb Ossobucco
Fr Freezer meal

Salads etc
Tabouleh and Lamb
Sausage and Beetroot


Butterflied Leg of Lamb
Useful video on how to butterfly said leg of lamb
Make up marinade by mixing 2-4 heaped tbsp freshly chopped rosemary, 2 cloves garlic, 4 tbsp cider vinegar and 2 tbsp olive oil
Rub into both sides of lamb and leave to marinate over night (or at least an hour)
Cook for 15-20 minutes each side on bbq
Alternatively cook for 20 minutes in 180C oven and then 5-10 minutes each side on bbq.
Leave to rest for 10 minutes.

Serve, carved, with Tabouleh and green salad.

Tabouleh
Place 8oz bulgar (cracked) wheat in a bowl and over with boiling water. Leave for 10-15 minutes until they soften. Drain into a clean tea towel and then squeeze out as much excess water as possible. Shake into a LARGE bowl.
Add to grains:
6 finely chopped spring onions
Finely chopped bunch parsley and mint leaves.
Juice of a lemon
4 tbsp olive oil
Finely chopped third of cucumber
2-3 large tomatoes, deseeded and finely chopped
salt and pepper

If preparing in advance combine everything apart from the cucumber and tomatoes and store in the fridge. Add cucumber and tomatoes max of couple hours before serving.