Recipe: Citrus-marinated BBQ lamb perfect for summer

Nothing says summer quite like a hot, smokey grill.For those of you looking for somebarbecue recipe inspiration, look no further.

Victoria restaurateur Mike Murphy recently sat down withNorth By Northwesthost Sheryl MacKayto share one of his favourite seasonal recipes: a slow-grilled, citrus-marinated barbecue lamb.

"It's my go-to dish when I'm entertaining, if I want to show off," Murphy said.

• Browse all CBC's B.C. recipes

Most of the time, when Murphy tells his guests he's cooking lamb, the first words out of their mouth are, "medium-rare, please," he said.

"I say, 'It's not gonna happen. You're gonna get it really welldone,'and they look at me like they don't even want to stay for dinner."

"But by the time it's slowly caramelized, and all the fat's been rendered out of it, and you pick everything off the bones, it's like eating candy."

Citrus Marinade for BBQ Lamb

For 4 pounds of meat

Murphy useslamb racks cut into chops, but the recipe works just as well with a deboned leg of lamb orpork chops.

If using chops, Murphy suggests pounding out the meat to an even thinness.

• cup each soya sauce, sesame oil and sake
• 3garlic cloves, minced
• Twice as much minced ginger as garlic
• Fresh squeezed juice of 2oranges, 2lemons and 1lime

Method

Combine marinade and meatin freezer bags, removing as much air as possible. Leave for four to sixhours in the fridge.

Grill atmedium heat to your desired doneness (Murphy suggests a long, slowcook that melts thefat right into the meat, about 45 minutes for lamb chops).

Serve with grilled asparagus and risotto or fresh baby potatoes.

To hear Mike Murphy describe the dish, listen to the audio labelled: 10 Acres Cooking Club.