Honey-Glazed Lamb Extravaganza with Pomegranate-Coriander Gremolata, Grilled Aubergine, and Quinoa Salad

Prep Time: 8 hours (including marinating time)
Cooking Time: 3-4 hours
Serves: 6-8 people

Ingredients:

For the Lamb:

• 1 leg of lamb, bone-in (around 2.5-3 kg) – I had to use 2 x 1/2 legs due to availability
• 5 cloves of garlic, minced
• 30 grams of fresh rosemary, chopped
• Zest and juice of 2 oranges
• 60 ml of honey
• Salt and pepper to taste
• Olive oil

For the Pomegranate-Coriander Gremolata:

• Seeds of 1 pomegranate
• 15 grams of fresh coriander, finely chopped
• Zest and juice of 1 lemon
• 2 cloves of garlic, minced
• 30 ml of olive oil
• Salt and pepper to taste

For the Grilled Aubergine:

• 2 large aubergines
• 50 grams of crumbled feta cheese
• Seeds of 1/2 pomegranate
• 15 grams of fresh parsley, chopped
• Olive oil
• Salt and pepper to taste

For the Quinoa Salad:

• 185 grams of quinoa
• 500 ml of water or vegetable stock
• A mix of your favourite roasting vegetables (such as bell peppers, courgette, cherry tomatoes)
• 15 grams of fresh basil, chopped
• Juice of 1 lemon
• 60 ml of olive oil
• Salt and pepper to taste

Step 1: The Marinating Magic

In a large bowl, mix together all the ingredients for the lamb marinade. Add the leg of scored lamb, ensuring it’s fully coated. Cover and refrigerate for at least 6 hours, preferably overnight.

Step 2: Gremolata Goodness

For the gremolata, combine all the ingredients in another bowl. Mix well and refrigerate until ready to serve.

Step 3: Aubergine Anticipation

Slice the aubergines lengthwise, about 1/2-inch thick. Brush the slices with olive oil, season with salt and pepper, and set aside until you’re ready to grill.

Step 4: Lamb Preparation

Remove the lamb from the fridge and allow it to come to room temperature for about an hour before you start cooking.

Step 5: Everdure Ignition

Now, it’s time to fire up the Everdure Hub II. Place the charcoal on the stainless steel insert and press the ignition button. Within approximately 10 minutes, the charcoal will be glowing hot and starting to develop a layer of ash.

Once it’s completely covered with white ash, spread it out gently to one side, directly under where you’ll place the lamb on the rotisserie, and add more charcoal on top and around the existing layer. Gradually continue this process until you have the desired amount of fuel in the tray.

Step 6: Lamb Love

Attach the lamb to the rotisserie rod and secure it.

Step 7: Lamb Luxuriation

Start the rotisserie and cook the lamb for approximately 2.5-3 hours, or until the internal temperature reaches 60-65°C for medium-rare or 70-75°C for medium.

Step 8: Quinoa Quest

While the lamb is cooking, rinse the quinoa under cold water until the water runs clear. Cook the quinoa on the grilling area of your Everdure Hub 2 using a heatproof pan. Add the water or stock, cover, and let it simmer until the quinoa is cooked and fluffy. Move the quinoa to the warming cupboard to keep it warm.

Step 9: Veggie Venture

At the same time, slice your vegetables and toss them in a bit of olive oil, salt, and pepper. If the pieces are large enough to not fall through the grill grates, you can place them directly on the grill over the coals. Cook them until they’re tender and lightly caramelized. If the pieces are smaller, use a grill basket or a heatproof pan. Once they’re done, move the vegetables to the warming cupboard to keep them warm.

Step 10: Aubergine Adventure

While the lamb is still cooking, grill the aubergine slices on the direct grilling area for about 3-4 minutes per side, until they have nice grill marks and are tender. Move the grilled aubergines to the warming cupboard to keep them warm.

Step 11: Lamb Leisure

Once the lamb is cooked to your preferred doneness, move it to an oven tray, cover it loosely with foil, and let it rest for about 20-30 minutes before carving.

Step 12: Quinoa Quality

Combine the cooked and cooled quinoa with the roasted vegetables, add the fresh basil, a squeeze of lemon juice, and a drizzle of olive oil. Mix well.

Step 13: Aubergine Assembly

Lay out the grilled aubergine slices on a plate and sprinkle the crumbled feta cheese, pomegranate seeds, and fresh parsley on top.

Step 14: Serving Spectacular

Slice the rested lamb and serve it with a dollop of the pomegranate-coriander gremolata. Serve the grilled aubergines and quinoa salad on the side. Enjoy your delicious and impressive meal!