Yesterday was Australia Day celebrating the anniversary of the arrival of the first fleet of the British ships.
It’s basically the official National day of Australia.
So, hari ni sambung public holiday lah which we spent by not doing anything much!
But semalam sempena Australia day, we all pun masak something special lah.
Typical Aussie food cooked on the barbie.
But I didn’t go to the extent of making pavlova or lamington for dessert.
So what did we cook?
We cooked Aussies favourite meat which is lamb .
But I made it extra special (in our opinion anyway) by deboning the leg of lamb myself!
But itupun setelah berguru on youtube for a few minutes and learning how to butterfly the leg, baru I berani buat.
It made barbecuing it so much easier and faster!
We bought a leg of lamb which was around 2kgs.
At first we all ingat nak slow roast it in the oven but after buat other things, it was a bit too late to slow roast it.
Tu yg I butterflied it aje.
First you have to cut the H-bone off which the butcher sometimes leaves behind.
Then began the process of separating the meat from the thigh bone.
I cut off the bit below the knee cap which is the shank to use another day.
Then to even out the meat, I slice the thick parts
Until the whole leg becomes like this which is sort of butterfly- y.
Then, you can marinate it for as long as you want.
I marinated it for about an hour aje semalam.
I used rosemary, lemon, garlic, honey, mustard, salt and pepper and olive oil.
The end product after barbecuing it.
And since it was a BBQ, we had our dinner outdoor, ala2 rustic restaurant setting, hahahaha.
Around that are, penuh we all letak citronella candles and ubat nyamuk so we all can eat in peace.
We had the BBQ lamb with grilled garlic marinara mix, red skin potato chips and greens and mango salad with creamy mustard dressing.
And my plate semalam.
The lamb was so tender and juicy and every single dish just gelled together so nicely.
Kalau lah ada pavlova to end the dinner, it would have been just perfect!