A good grilling

Recipes from Irish barbecue expert Jim Moore, to make sure your next cookout goes flaming brilliantly

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Sunday roast BBQ lamb with roast veg and Yorkshire puds

SERVES 6-8

Preparation time: 2 hours plus overnight marinating (optional) Cooking time: 2-2½ hours

Ingredients

5-6 sprigs of fresh rosemary

5-6 sprigs of fresh mint

4 garlic cloves

Zest and juice of 1 lemon

60ml olive oil

1 tbsp sea salt (or swap for 2-3 anchovies for umami flavour)

½ tbsp freshly ground black pepper

1 tsp red wine vinegar or a pinch of smoked paprika (optional)

1 whole leg of lamb (approx. 2.2kg), bone in

For the roast veg

4 carrots, peeled and halved lengthways

3 parsnips, peeled and halved lengthways

2 red onions, cut into quarters

Beef dripping or neutral oil

4 large potatoes, peeled and halved

For the Yorkshire puddings

4 eggs

200ml whole milk

200g plain flour

Pinch of salt

Beef dripping, tallow or oil for muffin tin

1. Blitz the rosemary, mint, garlic, lemon zest and juice, olive oil, salt (or anchovies), pepper and your optional extra into a thick paste. Spoon off a couple of tablespoons to use on the veg later.

2. Score the skin of the lamb in a crisscross pattern to help the rub sink in. Slather the lamb all over with the herb mix, getting right into the cuts. Let it sit for at least 30 minutes at room temperature – or stash it in the fridge for a few hours to deepen the flavour.

3. To make the Yorkshire pudding batter, whisk together the eggs and milk, then sift in the flour and salt. Mix to a smooth batter, then rest in the fridge for an hour or overnight.

4. Fire up the barbecue for indirect cooking at around 200°C.