Curried BBQ Leg of Hebridean Hogget

The magic here is two fold – 1. The marinade and 2. The quality of meat. The former is a marriage of a simple homemade Tomato Sauce with the addition of a spice blend with fresh chilies, garlic and ginger.  The latter is the butterflied leg of a Hebridean hogget (a sheep aged between 1 and 2 years), raised on a mixture of grass and heather moorland.  The consequence of this age and lifestyle is a wonderfully rich, almost gamey flavour that is only enhanced by a very hot grill, plenty of spice, and an accompanying cold beer (Bonfire night heaven!). 

Tomato Sauce     

1 Banana Shallot, Chopped Finely

2 Cloves of Garlic Crushed

4 Tablespoons of Sherry Vinegar

2 Tablespoons of Caster Sugar

2 Tins of Tomatoes

2 Tablespoons of Tomato Ketchup

Dash of Worcester Sauce

Dash of Tabasco Sauce

Fry off the shallots and garlic with a good pinch of salt, add the vinegar and sugar and cook until the vinegar has evaporated. Add the rest of the ingredients and cook until reduced by 2/3rds. Season with salt to taste, blend and store.

Spice Mix

1 Banana Shallot, Chopped

2 Cloves of Garlic, Crushed

1 Chilli, Seeds removed and chopped

1 thumb sized piece of fresh Ginger, peeled and grated

Teaspoon each of Coriander, Cumin and Mustard Seeds

2 Teaspoons of Garam Marsala

½ Teaspoon Fenugreek

½ Teaspoon Turmeric

Cook the seeds in hot vegetable oil for 1 minute, add the fresh ingredients and cook for another 2 minutes over a medium heat without colouring. Add the powders with a good hit of salt and cook again for one minute. Add half of the tomato sauce and cook for 1 minute (save the rest for another dish – it’ll keep happily in the fridge for 2 weeks). Blend this mix together; allow it to cool to room temperature, then use to liberally coat the leg of lamb and leave covered in the fridge for a night or two.

Cooking

Very simply, a screaming hot BBQ and 20 – 25 minutes of continuous turning should get you to medium rare (if your BBQ has a lid please use it – you’ll achieve a more even cook in less time) and then rest for 30 minutes. Flash it back through a very hot oven for 5 minutes before carving. 

Serve plated with buttery Dhal, fresh Salsa and sharp minty Riata, or rolled up in a warm flat bread to be eaten al fresco – in my world BBQ’s are a year round activity!!!