Barbecued lamb loin cooked hot and fast for that crispy, crunchy crackling. Dry the skin out in the fridge for six hours with salt then coat in oil before blasting at warp 10.
My fascination for burgers continues here with a freshly minced lamb patty, grilled and topped with tzatziki sauce and crumbled feta cheese. I serve mine on a brioche bun while Mrs Messy Benches has two grilled mushrooms for a gluten free option.
Now this is a sandwich! Sure, it may take a bit of work but it’s well worth it. If you ask your butcher to leave the shank on the shoulder you’ll find this cooks in under half the time as the rest of the shoulder. This just happens to match up with lunchtime which is perfect for satisfying the craving you get sitting around all day waiting for the lamb to cook.