Lamb & beans

Fab summer weather calls for fab seasonal barbecues. So tonight I took a word of advice from Peter the Greek and massaged a nice rack of lamb with some herbed sea salt. Mine was more rosemary than herb, so it didn't get the sparkling jewel-like appearance that his did! But it tasted good. The rosemary was so lovely and fragrant when I picked it!

Some aubergine went on the Weber alongside the lamb, and while Paul handled all the outdoor cooking, I prepared some broad beans.

I probably came upon this recipe somewhere else, but I can't think where, so please put your hand up if you aren't getting credit, but I choose to call them:

Seethed broad beans

Put a shot glass of good olive oil over a very low heat and add as many whole peeled cloves of garlic as you like to eat (about 3 each, with us). As you peel the inner skin from your broad beans, drop them into the oil. They should be half frying, half stewing. When they are all in, give them a good shake, add water to just about cover, a sprinkling of herbs (I wanted mint but it has died so I used dried dill) and a little salt and then seethe (bubble furiously) for about 5 minutes or until nearly all the liquid has gone. Serve lukewarm. A side dish, but with some crumbled sheeps cheese would make a stonking bruschetta topping.