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Sun 24/09/2017
The Keith Chadband Memorial ConcertsMORE

What's Cookin'?

A recipe for July

Lamb, Courgette and Aubergine Barbecue

Local lamb is the meat of choice in August and a big joint makes a great Sunday roast if we get traditional Bank Holiday weather. Or try a butterflied leg or boned shoulder joint marinated and cooked on the barbecue if the sun gods are more forgiving.

Make up a marinade using:
  • 3 tbsp olive oil,
  • 2 crushed garlic cloves,
  • 1 lemon, thickly sliced,
  • 2 tbsp maple syrup,
  • 1 tbsp each Ras al Hanout spice and tomato ketchup,
  • leaves from two sprigs of rosemary and seasoning.
    Place in a large freezer bag and add the lamb. Rub the marinade into the lamb and marinate for 2 hours before cooking on the barbecue. Add sliced courgettes and aubergines to the marinade to coat then cook for 4 -5 minutes alongside the lamb, until charred.

    Mary Gwynn
    Author, food writer and editor

    Mary Gwynn is a local author and food writer. With seven books including The WI Cookbook: The First 100 Years and The Busy Mumís Cookbook to her name, she writes regularly for Waitrose Weekend newspaper and has appeared as a guest judge on The Great British Menu and cooked for John Craven on Countryfile. She is on the committee of Penshurst Farmers Market.!