I love barbecued lamb! Often, we won’t do much more than just season with salt and pepper, but this marinade really goes very well with lamb. Or any other meat, for that matter.
Grilled lamb sirloin
about 150 g per serving
100 ml olive oil
2 garlic cloves, finely sliced
2-3 sprigs of fresh lemon thyme
2 tsp salt
2 tsp runny honey
Mix the marinade in a plastic bag, and add the lamb. Let it sit over night, preferrably, and turn it around a few times so that it coats the meat evenly. Keep it in the fridge, but remember to let it sit at room temperature for a few hours before cooking, you don’t want to put cold meat on the grill.
Barbecue it on medium high heat until done – I like my lamb medium-rare – and serve with something yummy. We had a salad with feta cheese and quinoa, and a simple cold yogurt sauce.
Recipe in Swedish: