Leg of Lamb with Honey and a Rosemary Crust

Serves 4 to 6

Ingredients:

20 large branches fresh long-stemmed rosemary
Six 24-inch/60-cm long strands of kitchen twine
One 6-pound/2.5-kg whole leg of lamb, large bone removed
Salt and freshly ground black pepper
4 garlic cloves, bruised
1/4 cup/90 ml honey

Method:

Soak the rosemary branches and kitchen twine in cold water for 1 hour. This will help prevent the rosemary and twine from burning while they are on the grill.  Prepare the barbecue for high heat. Sprinkle the leg of lamb generously with salt and freshly ground pepper.

Grill the leg of lamb for 5 minutes, or until brown on all sides. Transfer the lamb to a baking sheet. Rub the garlic over the outside of the lamb then place the garlic pieces inside the lamb.  Lay the strands of kitchen twine horizontally across a work surface, spacing them evenly apart.  Lay the rosemary branches perpendicularly atop the twine.

Spread half of the honey over 1 side of the lamb and lay the lamb honey side down atop the rosemary. Spread the remaining honey over the top and sides of the lamb. The honey will help adhere the rosemary to the lamb.  Tie the twine as tightly as possible around the lamb and rosemary, completely encasing the lamb with the rosemary. 

Decrease the heat of the barbecue to medium so that the temperature inside the barbecue is about 350°F/170°C (use an oven thermometer to help gauge the temperature inside the barbecue).  Place the lamb on the grill.  Cover the barbecue and grill the lamb about 1 hour and 30 minutes, turning the lamb on a regular basis, or until an instant-read meat thermometer registers 140°F/60°C when inserted into the thickest part of the lamb meat.

Transfer the lamb to a carving board and let rest for 30 minutes.  Remove the twine and rosemary from the lamb.  Carve the lamb into slices and serve with any juices that accumulate on the carving board.

Grilled Corn with Chili and Manchego Cheese

Serves 6

Ingredients:

2 ounces/55 g Manchego cheese, finely grated
6 tablespoons/80 g butter, room temperature
1 small dried red chili (such as chile de árbol), finely chopped
1 tablespoon/less than 2 g coarsely chopped fresh flat leaf parsley
Salt and freshly ground black pepper
6 ears of yellow corn with husks

Method:

In a medium bowl, stir the cheese, butter, chili and parsley to blend.  Season the cheese mixture to taste with salt and pepper.  Prepare the barbecue for medium heat.  Fold back the husks from the corn cobs and remove the corn silk. Rewrap the husks around the corn. 

Place the corn on the grill. Cover and cook, turning occasionally, for 15 to 20 minutes, or until the corn is soft and juicy and the husks are lightly charred.  Pull the husk from the corn and immediately spread the cheese mixture over the hot corn.

Plum and Cinnamon Crumble

Serves 6

Ingredients:

For the fruit filling:

2 pounds/950 g plums, halved, pitted, each cut into 6 wedges
1/3 cup/70 g sugar
2 cinnamon sticks

For the crumb topping:

3/4 cup/120 g all purpose flour
1/2 cup/105 g sugar
1/2 cup/50 g old-fashioned oats
1 stick/113 g chilled unsalted butter, cut into pieces
3/4 cup/70 g sliced almonds, coarsely chopped

Vanilla ice cream

Method:

To make the fruit filling:

Preheat the oven to 350°F/180°C.  In an 8-inch/20-cm square baking dish, toss the plums, sugar and cinnamon sticks.  Arrange the mixture evenly over the dish, tucking the cinnamon sticks beneath the plums.

To make the crumb topping:

In a medium bowl, mix the flour, sugar and oats to blend. Using your fingers, rub the butter into the flour mixture until moist clumps form. Mix in the almonds. Sprinkle the crumb topping evenly over the plum mixture.

Bake for 45 minutes, or until the juices bubble, the fruit is tender and the topping is golden brown.  Allow the crumble to stand at room temperature for 5 minutes to cool slightly.  Spoon the crumble into bowls and serve with vanilla ice cream.