06/08/2018
Share this story Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Cooking in a Caravan: Butterflied Yorkshire lamb by Monica Rivron

063e2f8e-b8cd-42c3-a92d-7cb4b5ab328c

Butterflied Yorkshire lamb with fresh local vegetables

This is a fantastic cut of meat to barbecue, and great if you have a large number of people to feed. The Caravan magazine film crew can vouch for this, as I cooked this recipe on our film shoot in the beautiful Yorkshire Dales National Park. It is definitely worth buying a leg of lamb from a butcher, rather than a supermarket, as you can get the butcher to ‘butterfly’ the lamb for you. 

 

We went to a stunning butcher, Hammonds of Bainbridge, just down the road from our Caravan & Motorhome Club site at Hawes, and he expertly removed the bone and opened out the meat so that it laid flat. This has several advantages for caravanners, the main one being that it cooks much more quickly, thereby saving time and gas. It’s also easier to carve and serve to guests.

Ingredients

1 leg of Yorkshire lamb (butterflied)
Olive oil
Butter
New potatoes
Broccoli
Courgettes
1 whole bulb of garlic
Thyme and rosemary (optional)

Method

● Crush a whole bulb of garlic and place it with the lamb and a good glug of olive oil in a zip-lock plastic bag. You could also add some chopped thyme and rosemary, and if you are feeling really adventurous you could even add some honey to marinade the lamb. Squish the bag around in your hands to make sure all of the lamb is covered, then let it marinade for as long as possible – 24 hours is perfect – every so often just squishing the bag some more.
● When you are ready to cook, use a ridged pan, or, if you have one, a Cadac ridged iron plate. Paint it with olive oil, and then, before you put the lamb on, bring it up to a good heat. If you are using a Weber-type barbecue, you want it really hot. 
● Then simply place the lamb on the ridged pan or grill plate. Turn it after about 15 minutes, and then just keep an eye on it. This rare-ish lamb in the photograph took about 45 minutes, but naturally it depends how you like your meat cooked.
● Once the lamb is cooked, leave it to rest for 15 minutes before carving.
● While you wait, steam some fresh vegetables to go with it. We found new potatoes, courgettes and broccoli at the lovely, local grocery store, Elijah Allen & Son, in Hawes.
● Carve the meat and serve with delicious buttery new potatoes and veg.

Back to "General" Category

06/08/2018 Share this story   Share on Facebook icon Share on Twitter icon Share on Pinterest icon Share on Google Plus icon Share on Linked In icon Share via Email icon

Recent Updates

The best barbecues for this summer – at home or away in your caravan – to suit all budgets. Prepare to get cooking wherever you are! ...


Quick guide to caravan weights and payloads

The terminology of caravan weight – MIRO, MTPLM, noseweight, kerbweight, payload, weight plate upgrade – is ...


Your caravan questions - answered

Got a caravan problem and don't know what to do? Caravan DIY guru Lee Davey is on hand to help you out ...


Our favourite camping, caravan, motorhome and campervan sites

With travel plans still on hold, the team at MMM, Campervan, Caravan and Camping reveal the top campsites ...


Other Articles

Keep pooches smelling clean this season with these tips ...


The birth of the caravan holiday park

After WWII, holiday parks became more popular than ever with British caravanners looking for a little light ...


DIY pillowcase make

Feeling crafty? This pillowcase DIY will jazz up the beds in your caravan and add a touch of personality ...


Cooking in your caravan

Just because you can't get out in your caravan, doesn't mean you can't make use of your BBQ! Try these ...