Nothing says summer like a good old-fashioned BBQ; somehow, everything tastes better when cooked outdoors with a soundtrack of sizzling and smoky air.
This year’s UK BBQ Week is on the horizon (28 May – 5 June), and coincides with the extended Jubilee Bank Holiday weekend, making now the perfect time to dust off the grill and plan a summer soiree that’s fit for a Queen.
Hoggy’s top tips for hosting a legendary – and easy – Jubilee BBQ are to pick a recipe that can be prepped in advance and that requires little maintenance on the day.
Afterall, you don’t want to spend your whole day flipping burgers and missing the party!Hosting a barbeque is a special occasion whatever the weather – and whilst we can’t guarantee the sun on these shores, we can help you cook up a feast worthy of braving any forecast, thanks to Hoggy’s Grill, the BBQ School based near the banks of the stunning Rutland Water and owned/operated by international cricketing legend, Matthew Hoggard MBE – aka Hoggy.
“If you’re anything like me, you want great food that’s not only easy to prep before the party, but that is a knockout on the big day. This lamb recipe will definitely bowl you over,” says Hoggy.
Hoggy’s Tunnel Boned Leg of Lamb
The Lamb
- When selecting the meat, ask your butcher to tunnel bone your leg of lamb (this means they will remove the bone without butterflying the lamb, leaving the perfect pocket to stuff!)
- They can also advise on size of the joint vs. number of people you plan on cooking for (NB. Hoggy used a 4.5kg leg of lamb, which would serve 8-10 people.)
The Stuffing
- 250g of mushrooms
- 1 large shallot
- 3 bulbs of garlic
- 1 bunch of mint (leaves only)
- The juice of 1 lemon
- 100g breadcrumbs
- 3-4 tablespoons balsamic vinegar
- Salt & pepper to taste
The Cooking
- Place the mushrooms, shallot, garlic and mint into a blender and blitz until you get the desired consistency.
- Soften the mixture in a pan with a little butter for around 7 minutes before adding the breadcrumbs, lemon juice, balsamic vinegar and salt and pepper to taste.
- When ready, take the mixture and stuff the lamb cavity, securing with string as you go to keep the mixture in place.
- Place the lamb over a heavy baking dish to collect the juices, which you can then turn in to a gravy.
- Once your grill is ready, place the lamb in and let it smoke until the internal temperature hits 52 degrees.
- Remove and let it rest for at least 30 minutes before carving and serving.
Based in a stunning location overlooking Rutland Water, Hoggy’s Grill is a purpose-built grill school run by ex-England international cricketer Matthew Hoggard MBE and his wife, Sarah. Matthew discovered the joys of BBQ food while training as a young cricketer in South Africa, and his interest in cooking never left him.
Upon retiring from playing, Matthew spent seven years learning the art of grilling from BBQ chefs around the world, experimenting with different grills and fuel sources – grilling became a daily occurrence! He channelled his knowledge and passion into Hoggy’s Grill, where he teaches customers the art of grilling to perfection.
The school offers a variety of packages for customers to try, from traditional barbecue fare in their burger classes to flexible three course menus including tomahawk steaks, beer can chicken, seafood feasts and veggie extravaganzas. Guests can also buy what they try, with a variety of BBQs and equipment along with specialty BBQ rubs, giving them the chance to continue honing their al fresco cooking skills at home.
More information on Hoggy’s Grill and class booking can be found at: www.hoggysgrill.com
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