BBQ Leg of Lamb

Lamb is such an underestimated meat and BBQ Lamb is just so delicious. I would recommend always serving lamb with a little bit of mint jelly or mint sauce - compliments the meat perfectly. 

You Need: 
1 Leg of lamb - bone in 
3 tablespoons melted butter
salt to taste (enough to rub into whole leg)
2 tablespoons of rosemary

Instructions:
30 minutes- 1 hour before bbqing take the leg out of the fridge so as to reach room temp. 

using a brush, cover the leg with the melted butter
rub with salt and rosemary

Put on the bbq at 400 degrees indirect heat
add more coals when temp. down to 325 degrees and bring back to 400 degrees

Take the meat off the bbq when inside temp reaches 140 degrees (approx 1hr 15 minutes)
Let the meat rest for 20 minutes covered with foil.

enjoy!

Pickled Sliced Cucumbers

Ok, so its not the season for pickling things whatsoever but as soon as the sun pokes  out, I want to plant and pickle so here goes...
I like the sliced pickled cucumbers because they are easier to use in sandwiches, salads, on meats etc. This is inspired by a recipe I found in a Danish cookbook by Trine Hahnemann (Det Skandinaviske Køkken).

Ingredients:
2-3 english cucumbers cut into thin-ish slices
1 bundle of Dill separated off the stalk into approx. 1" pieces

4 cups white vinegar
2 cups sugar
2.5 teaspoons salt
juice of 2 lemons
1 tablespoon whole pepper corns

Instructions:
Put the vinegar, sugar and salt in a pot and bring to a boil and stir until the sugar is dissolved. Remove from heat, add the lemon juice and cool down.

put the sliced cucumbers, dill and pepper corns in a large scolded (this can be done in  the dish washer) pickle jar - just squeeze it all in there.

Pour the vinegar mixture over the cucumbers and seal the jar. Next day there will be room for more cucumbers and you can add more if you wish. 

Let the pickles rest for 24 hours before eating. Store the pickles in a dark cabinet until you open the jar - thereafter they need to be stored in the fridge and should be used within 2 months.