In Argentina I used to eat meat cooked on a barbecue quite often, although I did regret the lack of béarnaise sauce or garlic and herb butter with the asado. The meat was usually served with Chimichurri sauce made of garlic, red pepper, parsley and vinegar and I am not a fan of vinegar. Also, the asado meat was not marinated. That said, the beef was excellent and it was quite cheap – to the point our dogs were fed on beef as was sometimes cheaper than chicken. I will scan photos taken in Argentina and upload them later.

Back to crowded London and its not so good weather now… I do not exactly have a garden here but I do have a private enclosed courtyard that I can use for my barbecue. I bought a disposable barbecue. No firelighter is required and it already contains 500g of charcoal. It is made of aluminium foil and it comes with its own stand. I was not very confident but it actually worked quite well. Just be sure to let it burn for half an hour before putting the meat on it.

Ingredienst:

• butterflied lamb leg (I got mine at Sainsbury’s)
• teriyaki sauce. Mine was a Kikkoman Teriyaki marinade 250ml bottle.
• some garlic

Teriyaki sauce

I put the lamb in a bowl and I put the teriyaki marinade over it with some slices of garlic. I left it marinating for the whole night and morning. I turned it from time to time to ensure all parts of the meat were well marinated. I did not add anything else since the marinade is already quite strong and contains salt.

The marinated lamb

The good smell attracted a guest

The lamb and the bits of garlic

Well grilled lamb & garlic

Perfectly cooked. Yummy yummy!

If, like me, you are too lazy busy to cook, a barbecue is still very easy to make. The meat was tender and tasty with a great garlicky flavour. With a glass of red wine, it was a perfect lunch