This fresh and fragrant meal, from Gordon Ramsay, is perfect for entertaining friends or a really special family meal. It's a step-by-step guide to help you get the best result
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If it rains? Cook everything indoors on a large griddle pan.
Choosing your meat
Gordon used lean lamb cannons (long boned and trimmed loins – you can get them from a butcher) which he marinated first. Cooking the meat whole, rather than in cubes, keeps it juicier. For a budget cut, choose neck fillets. This recipe will also work with lamb leg steaks.
Cook to perfection
To check the meat for ‘doneness’, press it with the back of a fork or your finger. Lamb cooked still slightly pink will be lightly bouncy. Always allow the meat to rest for a good 10 mins before slicing to serve. Gordon slices his meat with the grain, lengthways, not across it in rounds. For cuts of meat which need a longer cooking time, like chicken drumsticks or thighs, start them off in the oven, then then finish for the final 5 mins on the barbecue to ensure they don’t burn.