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.
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.