Week of August 3

Ingredients

• ·4 slices sourdough
• ·1 avocado, ripe
• ·4 eggs
• ·2 tsp lemon juice
• ·2 tsp olive oil
• ·1 tbsp white vinegar
• ·1/4 tsp chilli flakes
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Fill a deep pan with water, bring it to a bare simmer and stir in the vinegar, keeping the surface trembling rather than bubbling.
2. 2Toast the bread until it is firm and golden right to the edges, so it can hold a wet topping without collapsing.
3. 3Scoop the avocado flesh into a bowl and mash it with the lemon juice and a good pinch of salt until it is spreadable but still lumpy.
4. 4Crack each egg into a small cup, stir the water into a slow swirl, and slide the eggs in one at a time.
5. 5Poach for three to four minutes, until the white has set and the yolk still shifts when you nudge it with a spoon.
6. 6Lift the eggs out with a slotted spoon and rest them on kitchen paper for a moment, or the toast underneath will go soggy.
7. 7Spread the avocado over the toast, sit an egg on each slice, and finish with the olive oil, chilli flakes, salt and pepper.

Ingredients

• ·15 oz tinned chickpeas, drained and rinsed
• ·3 tbsp mayonnaise
• ·1 tsp Dijon mustard
• ·1 celery stick, finely diced
• ·1/4 red onion, minced
• ·1 tbsp dill pickle relish
• ·1 tsp capers
• ·1 tbsp lemon juice
• ·2 tbsp dill, chopped
• ·4 slices seeded bread
• ·2 lettuce leaves
• ·1 tomato, sliced
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Drain the chickpeas and pat them properly dry on a tea towel, because the liquid clinging to them is what makes the filling watery.
2. 2Tip them into a bowl and crush with a fork or potato masher until most have broken open but plenty are still whole.
3. 3Stir in the lemon juice, salt and pepper first and taste, since chickpeas take far more salt than you expect.
4. 4Fold through the mayonnaise, mustard, celery, red onion, relish, capers and dill until everything is evenly coated.
5. 5Chill for fifteen to thirty minutes so the aromatics soften and the flavours settle into the chickpeas.
6. 6Pile the filling onto half the bread, lay the lettuce and tomato over it, and close the sandwiches.

Ingredients

• ·3/4 lb cod fillet, skinless
• ·3/4 tsp smoked paprika
• ·1/4 tsp cayenne pepper
• ·1/4 tsp ground cumin
• ·1/2 tsp garlic powder
• ·1/4 tsp dried oregano
• ·1 tbsp vegetable oil
• ·6 corn tortillas
• ·3 cups cabbage, finely shredded
• ·2 tbsp lime juice
• ·4 tbsp coriander, chopped
• ·3 tbsp sour cream
• ·1/2 jalapeño, minced
• ·1/2 avocado, sliced
• ·1 lime, in wedges
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Toss the cabbage with the lime juice and a good pinch of salt and leave it to sit while you do everything else.
2. 2After it has wilted a little, fold through the sour cream, jalapeño and coriander, and keep it cold until serving.
3. 3Mix the paprika, cayenne, cumin, garlic powder, oregano and salt together in a small bowl.
4. 4Pat the cod completely dry and press the spice mix onto every surface of it, since damp fish steams instead of crusting.
5. 5Heat the oil in a cast iron pan over high heat until it shimmers, then lay the fish in and leave it undisturbed for three to four minutes.
6. 6Turn once and give it another two to three minutes, until the crust is very dark and the flesh flakes under light pressure.
7. 7Char the tortillas over a flame or in a dry pan for about half a minute per side, then stack them under a tea towel to soften.
8. 8Break the fish into large pieces, load the tortillas with slaw and cod, and serve with the avocado and lime wedges.

Ingredients

• ·2 bagels
• ·4 oz cream cheese, at room temperature
• ·4 oz smoked salmon, thinly sliced
• ·2 tsp lemon juice
• ·1 tbsp dill, chopped
• ·1/4 red onion, slivered
• ·1 tbsp capers
• ·1 cucumber, shaved into ribbons
• ·black pepper, to taste

Method

1. 1Beat the cream cheese with the lemon juice, dill and plenty of black pepper until it is soft enough to spread without tearing bread.
2. 2Split the bagels and toast the cut faces until golden, which keeps them from soaking up the topping.
3. 3Spread the cream cheese right to the edge of both halves, thickly enough that it works as a barrier.
4. 4Lay the cucumber ribbons down first, then drape the salmon over them in loose folds rather than flat sheets.
5. 5Scatter the capers and red onion over the top and grind on more pepper.
6. 6Skip the salt entirely, since the salmon and capers have already brought all of it, and eat straight away.

Ingredients

• ·8 oz roast beef, thinly sliced
• ·4 slices rye bread
• ·2 tbsp mayonnaise
• ·1 tbsp sour cream
• ·1 tbsp horseradish, drained
• ·1 tsp Dijon mustard
• ·1 cup rocket
• ·1/4 red onion, shaved
• ·1 tomato, sliced
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Squeeze the liquid out of the horseradish, then stir it into the mayonnaise, sour cream and mustard and leave it to sit for a quarter of an hour.
2. 2Soak the shaved onion in cold water while the sauce rests, which takes the raw bite off it, then drain and dry.
3. 3Take the beef out of the fridge so it comes up to room temperature, and season it directly with salt and pepper.
4. 4Spread the horseradish cream over every cut face of the bread, corner to corner, so nothing goes on dry.
5. 5Ruffle the beef into loose folds as you lay it down rather than stacking flat slabs, which slide out on the first bite.
6. 6Top with the rocket, tomato and drained onion, close the sandwiches and press gently before cutting.

Ingredients

• ·1 eggplant, sliced 1/4 inch thick
• ·salt, to taste
• ·6 tbsp plain flour
• ·1 eggs
• ·6 tbsp olive oil
• ·1 1/2 cups tomato passata
• ·6 oz mozzarella, torn and drained
• ·2 oz Parmesan, grated
• ·4 tbsp basil leaves
• ·black pepper, to taste

Method

1. 1Lay the eggplant slices out, salt them on both sides and leave them to weep for at least half an hour.
2. 2Rinse off the salt and blot the slices thoroughly dry, which is what stops them drinking the whole pan of oil.
3. 3Beat the egg in a shallow dish and put the flour in another, then coat each slice in flour and then egg.
4. 4Heat the olive oil in a wide pan over medium heat and fry the slices in batches until golden on both sides.
5. 5Drain them on a rack while you drain the mozzarella properly, since wet cheese is what makes this dish soupy.
6. 6Spread a little passata in a baking dish, then build up layers of eggplant, passata, mozzarella, Parmesan and basil.
7. 7Finish with passata and Parmesan, grind pepper over, and bake at 400 degrees until blistered and bubbling, about thirty minutes.
8. 8Let it stand for a quarter of an hour before cutting, or the layers will slump straight onto the plate.

Ingredients

• ·2 cups strawberries, frozen
• ·1 bananas, frozen
• ·1 1/2 cups whole milk
• ·8 tbsp Greek yoghurt, whole milk
• ·2 tbsp almond butter
• ·2 tsp honey
• ·1 tsp lemon juice
• ·1/2 tsp vanilla extract

Method

1. 1Pour the milk into the blender first, so the blades have something to catch before the frozen fruit goes in.
2. 2Add the yoghurt, almond butter, honey, lemon juice and vanilla on top of the milk.
3. 3Put the frozen strawberries and banana in last and clamp the lid down firmly.
4. 4Blend for a full minute, until you can no longer hear the seeds grinding against the jug.
5. 5Check the thickness and loosen with a splash more milk if you want to drink it rather than spoon it.
6. 6Pour and serve immediately, because it starts separating within a few minutes of standing.

Ingredients

• ·10 oz shrimp, peeled and deveined
• ·1 1/2 cups sweetcorn
• ·1/2 lb potatoes, in 1/2 inch dice
• ·2 rashers streaky bacon
• ·1/2 onion, diced
• ·1 celery stick, diced
• ·1 garlic cloves
• ·1 tbsp plain flour
• ·2 cups chicken stock
• ·8 tbsp whole milk
• ·4 tbsp double cream
• ·1 bay leaves
• ·1 tsp thyme
• ·2 spring onions, sliced
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Render the bacon in a heavy pot over medium heat until crisp, then lift it out and crumble it, leaving the fat behind.
2. 2Sweat the onion, celery and garlic in the bacon fat for five to seven minutes without letting them colour.
3. 3Stir in the flour and cook it for a full minute so the chowder does not taste of raw paste.
4. 4Pour in the stock, add the potatoes, thyme and bay, and simmer until the potatoes are knife-tender, about twelve minutes.
5. 5Add the sweetcorn, then blend a ladleful of the soup smooth and stir it back in, which thickens the pot without more cream.
6. 6Lower the heat, stir in the milk and cream and hold it at a bare simmer, because a hard boil can split the dairy.
7. 7Season the shrimp and slide them in, then take the pot off the heat and let them cook through in the residual warmth for three minutes.
8. 8Fish out the bay, check the salt, and serve topped with the crumbled bacon and spring onions.

Ingredients

• ·1 lb pork chops, bone-in, 1 inch thick
• ·2 tsp olive oil
• ·1 tsp chilli powder
• ·1/2 tsp ground cumin
• ·1/2 tsp ground coriander
• ·1/4 tsp garlic powder
• ·1/4 tsp onion powder
• ·2 peaches, firm-ripe, diced
• ·1/4 red onion, finely chopped
• ·1/2 jalapeño, seeded and minced
• ·2 tbsp coriander, chopped
• ·1 tbsp lime juice
• ·1 tsp honey
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Stir the diced peaches together with the red onion, jalapeño, coriander, lime juice, honey and a pinch of salt.
2. 2Leave the salsa at room temperature for twenty minutes to macerate while you deal with the pork.
3. 3Mix the chilli powder, cumin, ground coriander, garlic powder, onion powder, salt and pepper into a dry rub.
4. 4Pat the chops dry, rub them with the olive oil, then press the spice mix onto both faces and the fat edge.
5. 5Grill over direct medium-high heat for four to six minutes a side, turning only once so a crust can form.
6. 6Pull them off at 140 degrees and tent them loosely for five minutes, letting carryover finish the job at 145 degrees.
7. 7Spoon the salsa over at the table rather than in the kitchen, so the juice does not wash the crust off.

Ingredients

• ·4 eggs
• ·2 flour tortillas
• ·3 oz cheddar, grated
• ·2 spring onions, chopped
• ·1 tbsp unsalted butter
• ·1/2 jalapeño, sliced
• ·2 tbsp salsa
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Beat the eggs with salt and pepper until the colour is completely even, with no streaks of white left.
2. 2Melt the butter in a nonstick pan over medium heat, add the eggs and stir them into soft curds.
3. 3Pull them off while they still look slightly wet, because they will keep cooking inside the quesadilla.
4. 4Scatter half the cheese over one half of each tortilla, spoon the eggs on, then add the spring onions, jalapeño and the rest of the cheese.
5. 5Fold the bare half over and press it down gently with a spatula so the cheese can weld the layers together.
6. 6Griddle in a dry pan over medium-low heat for one to two minutes a side, until golden and the cheese has run.
7. 7Rest for a minute before cutting, so the molten cheese sets enough to hold, and serve with the salsa.

Ingredients

• ·10 oz chicken breast, cooked and shredded
• ·4 tbsp hot sauce
• ·1 tbsp unsalted butter, melted
• ·2 flour tortillas
• ·3 tbsp ranch dressing
• ·1 1/2 cups romaine lettuce, shredded
• ·1 oz blue cheese, crumbled
• ·1 celery stick, thinly sliced
• ·1 carrots, coarsely grated
• ·2 spring onions, sliced

Method

1. 1Whisk the hot sauce into the melted butter until it emulsifies into a single glossy sauce.
2. 2Toss the warm shredded chicken through it so the meat absorbs the sauce rather than sitting in a puddle.
3. 3Let the chicken cool to just warm, or it will steam the lettuce limp the moment you roll the wrap.
4. 4Warm the tortillas briefly in a dry pan, which stops them cracking along the fold.
5. 5Spread the ranch over the tortillas as a moisture barrier, then lay down the lettuce, celery, carrot and spring onion.
6. 6Drain any loose sauce off the chicken, pile it on, and scatter the blue cheese over.
7. 7Leave a clear border, fold the sides in, roll tightly and cut each wrap on the diagonal.

Ingredients

• ·3/4 lb skirt steak
• ·2 corn on the cob
• ·8 tbsp parsley, leaves only, packed
• ·1/2 tsp dried oregano
• ·2 garlic cloves, finely chopped
• ·1/2 tsp chilli flakes
• ·2 tbsp red wine vinegar
• ·3 tbsp olive oil
• ·1 tsp vegetable oil
• ·1 tbsp unsalted butter
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Chop the parsley and garlic by hand, or pulse them briefly, then stir in the oregano, chilli flakes, vinegar, salt and olive oil.
2. 2Leave the chimichurri to stand for at least half an hour so the raw garlic and vinegar soften, and never warm it.
3. 3Take the steak out of the fridge well before cooking and let it come up to room temperature.
4. 4Husk the corn and grill it over medium-high heat for around a quarter of an hour, turning every few minutes until charred in patches.
5. 5Pat the steak dry, rub it with the vegetable oil, season hard, and lay it on a screaming hot grill or cast iron pan.
6. 6Give it about two minutes a side for medium-rare, pulling it at 125 degrees, then rest it loosely tented for five minutes.
7. 7Slice thinly across the grain, which matters more to how tender it eats than the doneness does.
8. 8Rub the hot corn with the butter, season it, and spoon the chimichurri over the sliced steak at the table.

Ingredients

• ·2 cups cottage cheese, 4% fat
• ·2 peaches, ripe, stoned and diced
• ·2 tsp honey
• ·2 tbsp pistachios, shelled and chopped
• ·1 tsp brown sugar
• ·1/4 tsp ground cinnamon
• ·salt, to taste

Method

1. 1Warm a lightly oiled pan over medium heat, tip in the peaches with the brown sugar and cinnamon, and leave them alone for a minute.
2. 2Stir once and cook for another minute, until the edges have caught and a little syrup has formed.
3. 3Let the peaches cool for five minutes off the heat, or they will turn the cottage cheese watery and loose.
4. 4Spoon the cottage cheese into bowls and pile the peaches on top rather than stirring them through.
5. 5Scatter the pistachios over, trickle the honey on last so it stays visible, and finish with a pinch of salt.

Ingredients

• ·4 oz cheddar, extra sharp, hand-grated
• ·2 oz cream cheese, at room temperature
• ·2 tbsp mayonnaise
• ·4 tbsp pimentos, drained and blotted
• ·1/2 tsp Worcestershire sauce
• ·1/8 tsp garlic powder
• ·1/8 tsp onion powder
• ·1/8 tsp cayenne pepper
• ·4 slices white sandwich bread
• ·1 tomato, ripe, thickly sliced
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Grate the cheddar from a block by hand, since pre-grated cheese is dusted with starch and will never bind smoothly.
2. 2Beat the cream cheese with the mayonnaise, Worcestershire, garlic powder, onion powder and cayenne until completely smooth.
3. 3Fold in the cheddar and the blotted pimentos by hand, keeping the shreds intact rather than working it into a paste.
4. 4Chill for an hour so the spread firms up and the cayenne and garlic bloom, then let it soften again before spreading.
5. 5Salt the tomato slices and drain them on kitchen paper for ten minutes, which is what stops the sandwich going to mush.
6. 6Spread the pimento cheese edge to edge on the bread so the tomato sits on fat rather than bare crumb.
7. 7Add the tomato, grind pepper over, close the sandwiches and cut them across.

Ingredients

• ·10 oz chicken breast, butterflied into cutlets
• ·3 tbsp plain flour
• ·1 eggs
• ·1 cup panko breadcrumbs
• ·3 cups vegetable oil, for deep frying
• ·3 cups cabbage, very finely shredded
• ·3 tbsp tonkatsu sauce
• ·8 tbsp short grain rice
• ·1 lemon, in wedges
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Rinse the rice until the water runs clear and set it to cook, so it is ready when the chicken comes out of the oil.
2. 2Soak the shredded cabbage in ice water for ten minutes, then spin it bone dry, which is what makes it fluffy rather than chewy.
3. 3Butterfly the chicken and pound it to an even quarter of an inch, so the edges are not dry by the time the middle is cooked.
4. 4Season the cutlets, then coat them in flour, then beaten egg with a splash of oil whisked in, then panko pressed on firmly.
5. 5Heat the frying oil to 340 degrees and fry one cutlet at a time so the temperature does not crash.
6. 6Give each about three minutes, turning once, until deep gold and cooked to 165 degrees inside.
7. 7Drain on a wire rack rather than paper, which would trap steam and soften the underside of the crust.
8. 8Slice crosswise into thick strips, and serve with the cabbage, rice, tonkatsu sauce and lemon wedges.

Ingredients

• ·4 slices brioche, thick cut, a day old
• ·3 eggs
• ·8 tbsp whole milk
• ·1 tsp vanilla extract
• ·1/4 tsp ground cinnamon
• ·2 tbsp unsalted butter
• ·1 tsp vegetable oil
• ·2 cups strawberries, hulled and sliced
• ·2 tbsp sugar
• ·2 tbsp maple syrup
• ·salt, to taste

Method

1. 1Toss the strawberries with the sugar and leave them at room temperature for half an hour, stirring now and then until a syrup pools.
2. 2Crush a few of the slices against the side of the bowl to get the juice moving faster.
3. 3Whisk the eggs, milk, vanilla, cinnamon and a pinch of salt until the mixture runs cleanly off a fork with no strands of white.
4. 4Soak the brioche for around thirty seconds a side; stale, thick bread is essential, since fresh sandwich bread turns to mush.
5. 5Melt the butter with the oil in a wide pan over medium-low heat, which stops the butter burning before the custard sets.
6. 6Cook for about two minutes a side, until deep gold and springy in the centre when you press it.
7. 7Hold the finished slices on a rack in a 250 degree oven rather than stacking them, which would steam the crust soft.
8. 8Serve with the strawberries and all their syrup spooned over, and the maple syrup at the table.

Ingredients

• ·1 zucchini, in 1/4 inch planks
• ·1/2 eggplant, in 1/2 inch rounds
• ·1 red bell pepper, quartered
• ·1/2 red onion, in thick rounds
• ·2 tbsp olive oil
• ·1/2 tsp dried oregano
• ·2 wholemeal tortillas
• ·8 tbsp hummus
• ·1 cup baby spinach
• ·1 oz feta, crumbled
• ·2 tsp red wine vinegar
• ·4 tbsp basil leaves
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Salt the eggplant rounds and leave them to draw for a quarter of an hour, which also stops them drinking so much oil.
2. 2Blot them dry, then toss all the vegetables with the olive oil, oregano, salt and pepper, oiling the vegetables rather than the grate.
3. 3Grill over medium-high heat until properly tender and charred in places, giving the eggplant the longest and the courgette the least.
4. 4Splash the vinegar over the vegetables the moment they come off the heat, while they are still absorbing.
5. 5Let them cool for five minutes and blot away any pooled liquid, or the hummus will weep and split the tortilla.
6. 6Warm the tortillas, lay a thick stripe of hummus down the centre and put the spinach against the tortilla as a barrier.
7. 7Pile on the vegetables, feta and basil, fold the sides in, roll tightly and cut each wrap on the bias.

Ingredients

• ·3/4 lb shrimp, shell-on
• ·3/4 lb baby potatoes
• ·2 corn on the cob, halved
• ·4 oz andouille sausage, in thick coins
• ·3 tbsp Old Bay seasoning
• ·1/2 onion, in wedges
• ·3 garlic cloves, smashed
• ·1 bay leaves
• ·1 lemon, halved
• ·2 tbsp unsalted butter, melted
• ·2 tbsp parsley, chopped
• ·salt, to taste

Method

1. 1Fill a large pot with water and season it hard with most of the Old Bay, the onion, garlic, bay leaf and the squeezed lemon halves.
2. 2Bring it to a rolling boil and let it go for five minutes, since the food only takes on what is already in the liquid.
3. 3Add the potatoes and simmer until they give to a knife, around a dozen minutes depending on their size.
4. 4Drop in the corn and the sausage and cook for another five minutes, until the corn is bright and tender.
5. 5Slide in the shrimp, count two to three minutes, then kill the heat before they curl into tight rings.
6. 6Drain everything thoroughly, because seasoning only sticks once the water is gone.
7. 7Toss with the melted butter, the remaining Old Bay and the parsley, and tip it onto a platter to eat with your hands.

Ingredients

• ·8 tbsp stone-ground grits
• ·1 cup chicken stock
• ·1 cup whole milk
• ·1 tbsp unsalted butter
• ·2 oz cheddar, sharp, grated
• ·1/8 tsp garlic powder
• ·1 1/2 cups cherry tomatoes
• ·1 tbsp olive oil
• ·1 garlic cloves, thinly sliced
• ·1 tbsp basil leaves, torn
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Bring the stock and milk to a gentle simmer in a heavy saucepan, salting the liquid as it heats.
2. 2Rain the grits in slowly while whisking hard, so that no lumps get a chance to form.
3. 3Drop the heat as low as it will go, cover, and cook for 25 to 30 minutes, whisking every five minutes and scraping into the corners of the pan.
4. 4Stone-ground grits need the full time. They are done when they taste creamy rather than sandy, so keep tasting.
5. 5Meanwhile, heat the olive oil in a frying pan over medium-high heat until it shimmers, then tip the cherry tomatoes in and spread them into a single layer.
6. 6Leave them undisturbed for two minutes, until the skins blacken and split, then shake the pan and cook for two minutes more.
7. 7Stir the garlic through and cook for 30 seconds, until it smells sweet but has taken no colour, then pull the pan off the heat.
8. 8Take the grits off the heat and beat in the butter, then the cheddar and garlic powder, until glossy.
9. 9Add the cheese off the heat only. Over a flame it splits into strings and grease instead of melting smooth.
10. 10Spoon the grits into warm bowls, top with the tomatoes and all their oil, and finish with the torn basil and black pepper.

Ingredients

• ·6 oz ham, thinly sliced
• ·4 oz Swiss cheese, sliced
• ·4 slices rye bread
• ·2 tbsp wholegrain mustard
• ·1 tsp honey
• ·1/2 tsp horseradish
• ·1 tbsp unsalted butter, softened
• ·8 dill pickle slices

Method

1. 1Stir the wholegrain mustard together with the honey and horseradish in a small bowl.
2. 2Lay the rye out and spread the mustard mixture over the inner faces, right to the edges.
3. 3Butter the outsides of the bread thinly and evenly, corner to corner. That surface is all that browns.
4. 4Build each sandwich with cheese against both inner faces and the ham ruffled loosely in between, so it traps air and heats through instead of sitting as a dense slab.
5. 5Tuck the pickles in over the ham and close the sandwiches up.
6. 6Set a heavy pan over medium-low heat, lay the sandwiches in buttered side down, and cover for the first side.
7. 7Cook for three to four minutes, until the rye is deep brown, then flip, leave the lid off, and give it three minutes more.
8. 8Rye darkens faster than white bread and its caraway turns bitter when scorched, so pull the heat back if it colours before the cheese has melted.
9. 9Rest the sandwiches for two minutes before cutting, so the cheese firms up enough to stay between the slices.

Ingredients

• ·3/4 lb leg of lamb, boneless and butterflied
• ·3 tbsp olive oil
• ·1 lemon, zest and juice
• ·3 garlic cloves, crushed
• ·1 tbsp rosemary, finely chopped
• ·1 tsp dried oregano
• ·1/4 tsp chilli flakes
• ·1 zucchini, cut into thick batons
• ·1 yellow squash, cut into thick batons
• ·1 red bell pepper, cut into wide strips
• ·1/2 red onion, cut into thick wedges
• ·salt, to taste
• ·black pepper, to taste

Method

1. 1Whisk the olive oil with the lemon zest and juice, garlic, rosemary, oregano, chilli flakes, salt and black pepper.
2. 2Open the lamb out flat and score the thicker lobes so the whole piece sits at roughly an even depth, then turn it through the marinade until coated.
3. 3Cover and refrigerate for at least four hours and up to twelve hours, turning it once if you think of it.
4. 4Take the lamb out 30 to 45 minutes before cooking. A fridge-cold centre will still be raw when the outside is done.
5. 5Wipe the surface marinade off with kitchen paper. Wet meat steams instead of browning, and the clinging garlic and herbs burn before the lamb colours.
6. 6Build a two-zone fire, hot on one side and empty on the other, and oil the grate well.
7. 7Sear the lamb over the hot side for six to seven minutes a side, moving it clear if the dripping fat flares.
8. 8Slide it over to the cool side, cover, and cook until the thickest part reads 125 to 130 degrees for medium-rare.
9. 9Toss the zucchini, yellow squash, pepper and onion with oil and salt just before they go on. Salted early they weep and end up steaming.
10. 10Grill the vegetables over the hot side, turning once, until they are charred at the edges and still have some bite in the middle.
11. 11Rest the lamb for 10 to 15 minutes, then carve it thin across the grain and spoon the resting juices back over the slices.