Monica's caravan cooking
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.
1 leg of Yorkshire lamb (butterflied)
1 whole bulb of garlic
Thyme and rosemary (optional)
● 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.