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Ingredients
- 1 x 2kg bone-in leg of lamb
- For the marinade and basting liquid
- 50g dried hibiscus flowers
- 2 bay leaves, torn in half
- 4 cloves garlic
- A few peppercorns
- 1 dried guajillo chilli
- 1 teaspoon dried piquin chillies
- 1 dried puya chilli
- 1 dried pasilla chilli
- 100g golden caster sugar, plus 2 tablespoons
- For the rub
- 1 dried guajillo chilli, de-seeded
- 1 teaspoon dried piquin chillies
- 1 dried puya chilli, de-seeded
- 1 dried pasilla chilli, de-seeded
- 2 tsp sea salt
- 10 black peppercorns
- 2 cloves garlic
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 27g | |
| Calories 23 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4654mg | 194% |
| Potassium 64mg | 2% |
| Total Carbs 5.18g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.16g | 0% |
| Protein 1.0g | 2% |
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%20in%20order%20to%20buy%20one.%3C/p%3E%3Cp%3EAnyway,%20this%20recipe.%20I%E2%80%99m%20always%20seeing%20hibiscus%20flowers%20around%20Peckham%20but%20I%E2%80%99d%20never%20bought%20them.%20I%20knew%20that%20they%E2%80%99re%20used%20to%20flavour%20the%20%E2%80%98sorrel%20drink%E2%80%99%20that%20one%20finds%20in%20Caribbean%20takeaways%20but%E2%80%A6yeah%20that%20was%20the%20limit%20of%20my%20knowledge.%20They%20also%20love%20them%20in%20Mexico%20though%20I%E2%80%99ve%20since%20found%20out,%20which%20is%20where%20my%20flowers%20actually%20came%20from,%20brought%20back%20as%20a%20gift%20by%20a%20friend.%20Apparently%20they%20use%20them%20a%20lot%20more%20in%20cooking%20there,%20and%20also%20eat%20them%20candied%20as%20sweets.%3C/p%3E%3Cp%3EThe%20amount%20of%20flavour%20and%20shocking%20red%20colour%20that%20leaches%20from%20a%20handful%20of%20the%20dried%20flowers%20once%20soaked,%20is%20staggering.%20The%20flavour%20is%20a%20bit%20like%20red%20berries,%20with%20a%20tart,%20lemony%20edge%20and%20it%20occurred%20to%20me%20that%20this%20might%20work%20very%20well%20indeed%20with%20lamb.%3C/p%3E%3Cp%3EI%20steeped%20the%20flowers%20with%20an%20assortment%20of%20Mexican%20chillies:%20piquin%20(quite%20hot),%20guajillo%20(fruity),%20puya%20(similar%20to%20guajillo%20but%20hotter)%20and%20pasilla%20(literally:%20%E2%80%98little%20raisin%E2%80%99).%20Then%20I%20added%20garlic%20(because%20it%E2%80%99s%20lamb,%20and%20it%E2%80%99s%20the%20law)%20and%20bay.%20The%20resultant%20liquid%20was%20a%20frankly%20terrifying%20shade%20of%20red%20which%20stained%20the%20meat%20the%20colour%20of%20those%20curly%20pigs%E2%80%99%20tails,%20tongues%20and%20penis%20shaped%20things%20(penises?)%20you%20see%20piled%20up%20in%20Brixton%20market.%20Thankfully,%20it%20was%20also%20extremely%20tasty:%20a%20sort%20of%20fruity,%20floral%20(yes%20I%20know),%20smoky%20thing%20going%20on.%3C/p%3E%3Cp%3EI%20dunked%20the%20lamb%20into%20its%20bath%20for%2024%20hours,%20then%20drained%20it,%20rubbed%20the%20meat%20with%20more%20chillies%20and%20rammed%20with%20more%20garlic%20before%20cooking%20low%20and%20slow%20in%20the%20Egg.%20The%20marinade%20I%20reserved,%20reduced%20until%20syrupy%20and%20used%20for%20basting.%20That%20gave%20it%20a%20lovely%20sticky%20glaze.%20The%20leftovers%20were%20mixed%20with%20juices%20from%20the%20drip%20tray%20to%20serve%20at%20the%20table.%20We%20ate%20it%20in%20a%20sort%20of%20feverish%20caveman%20style,%20hunched%20over,%20fingers%20in,%20after-dark.%3C/p%3E%3Cp%3EOh%20and%20those%20things%20wrapped%20in%20foil%20around%20the%20outside%20of%20the%20lamb?%20Yeah%20they%E2%80%99re%20called%20%E2%80%98Death%20Star%20Onions%E2%80%99.%20They%20need%20work.%3C/p%3E%3Cp%3EBBQ%20Leg%20of%20Lamb%20in%20a%20Hibiscus%20Marinade%3C/p%3E%3Cp%3EThe%20idea%20here%20was%20to%20get%20a%20subtle%20flavour%20seeping%20in%20from%20the%20marinade,%20then%20add%20the%20rub%20for%20more%20of%20an%20aggressive%20%E2%80%98crust%E2%80%99%20to%20form%20during%20the%20first%20part%20of%20cooking,%20then%20add%20the%20glaze%20after%20that.%20Seemed%20to%20work.%3C/p%3E%3Cp%3EIn%20a%20saucepan,%20combine%20the%20hibiscus%20flowers%20with%201%20litre%20of%20water,%20plus%202%20cloves%20of%20garlic%20peeled%20and%20bashed%20a%20bit,%20the%20bay%20leaf,%20sugar%20and%20the%20chillies.%20Simmer%20this%20mixture%20for%205%20minutes.%20Allow%20the%20marinade%20to%20cool%20then%20make%20slits%20all%20over%20the%20lamb,%20submerge%20it%20and%20refrigerate%20overnight.%20I%20had%20mine%20in%20there%20for%2024%20hours%20and%20I%20turned%20it%20once%20and%20basted%20it%20a%20few%20times.%3C/p%3E%3Cp%3EWhen%20ready%20to%20cook%20the%20lamb,%20remove%20it%20from%20the%20marinade,%20pat%20dry,%20then%20strain%20the%20marinade%20into%20a%20bowl%20through%20a%20sieve.%20Add%20the%20extra%20sugar%20and%20reduce%20the%20marinade%20by%20about%20half%20until%20it%20starts%20to%20look%20thicker%20and%20more%20syrupy.%3C/p%3E%3Cp%3EPrepare%20the%20BBQ.%20You%20want%20it%20at%20about%20150C.%20You%20want%20to%20set%20up%20a%20drip%20pan%20too.%20This%20is%20going%20to%20be%20different%20depending%20on%20the%20type%20of%20BBQ%20you%20have.%3C/p%3E%3Cp%3EBlitz%20the%20chillies,%20salt%20and%20peppercorns%20for%20the%20rub%20in%20a%20spice%20grinder.%20Rub%20this%20all%20over%20the%20lamb.%20Slice%20the%202%20cloves%20of%20garlic%20and%20push%20the%20slices%20into%20the%20slits%20in%20the%20lamb.%3C/p%3E%3Cp%3ECook%20the%20lamb%20for%20about%202.5-3%20hours%20until%20tender.%20After%20the%20first%20hour%20start%20basting%20it%20with%20the%20marinade%20mixture%20every%2020%20minutes%20or%20so.%20There%20will%20be%20marinade%20left%20over,%20so%20mix%20this%20with%20the%20lamb%20juices%20from%20the%20drip%20tray%20and%20serve%20at%20the%20table.%3C/p%3E){kind=link}