Weekday barbecue
As British weather can be so unpredictable, we’ve decided to make as much of this gorgeous sunshine as we can while we have it, starting with a spontaneous barbecue this evening. 
Instead of the usual chicken legs, burgers or sausages, we went for a meal we first made in Australia, when camping in a little coastal town called Woolgoolga. There were communal cooking areas with huge grills for barbecues, so we picked up a couple of lamb steaks from the butcher shop round the corner, marinated them in garlic and herbs, and grilled them for a few minutes on each side until they were lightly charred.

We had this with a salad of chickpeas, feta, red onion, red pepper and more fresh herbs, and the whole thing worked together beautifully. 
When raiding the reduced section of Sainsburys for our impromptu barbecue yesterday I came across many of the same ingredients, so my mind was made up! This time, I marinated the lamb in garlic, rosemary and mint, which was all bashed up in a pestle and mortar with salt, pepper, olive oil and a squeeze of lime. A slightly random combination, but it worked. The lamb was marinating for about half an hour while we got the barbecue started, and then cooked for about 5-10 mins on each side.
We also put on some courgette, peppers and wedges of red onion on skewers, wrapped a sweet potato in foil and cooked it on the coals (if you do one thing with your next BBQ, do this - prick holes in it first, rub with oil and sprinkle with salt), and made a salad using chard, baby kale, rocket, courgette flowers and chives. 

Weekday barbecue

As British weather can be so unpredictable, we’ve decided to make as much of this gorgeous sunshine as we can while we have it, starting with a spontaneous barbecue this evening. 

Instead of the usual chicken legs, burgers or sausages, we went for a meal we first made in Australia, when camping in a little coastal town called Woolgoolga. There were communal cooking areas with huge grills for barbecues, so we picked up a couple of lamb steaks from the butcher shop round the corner, marinated them in garlic and herbs, and grilled them for a few minutes on each side until they were lightly charred.

We had this with a salad of chickpeas, feta, red onion, red pepper and more fresh herbs, and the whole thing worked together beautifully. 

When raiding the reduced section of Sainsburys for our impromptu barbecue yesterday I came across many of the same ingredients, so my mind was made up! This time, I marinated the lamb in garlic, rosemary and mint, which was all bashed up in a pestle and mortar with salt, pepper, olive oil and a squeeze of lime. A slightly random combination, but it worked. The lamb was marinating for about half an hour while we got the barbecue started, and then cooked for about 5-10 mins on each side.

We also put on some courgette, peppers and wedges of red onion on skewers, wrapped a sweet potato in foil and cooked it on the coals (if you do one thing with your next BBQ, do this - prick holes in it first, rub with oil and sprinkle with salt), and made a salad using chard, baby kale, rocket, courgette flowers and chives.