Summer has finally arrived and that means it time for grilling, or BBQ as we call it. For me grilling is strictly a charcoal thing, as a charcoal fire is hotter and imparts more flavor than a gas grill. Most grilling done in the Netherlands is very ‘low brow’, with cheap meat from the supermarket, with the lack of flavor masked by a reddish marinade. That is clearly not my kind of grilling. I like to use proper meat and pre-cook it sous-vide so it’s always cooked through, juicy and tender on the inside, and nicely browned on the outside. Since the meat is already cooked, visual inspection (i.e. using your eyes) is all that’s needed to decide when to remove the meat from the grill. Since I discovered last year that lamb and goat cheese go well together, I decided to make a roulade of lamb shoulder with goat cheese, pancetta, thyme, and balsamic vinegar. It turned out great!
450 grams (1 lb) boneless lamb shoulder, trimmed of most of the fat and skin
about 40 grams (1.4 oz) goat cheese, softened
1 Tbsp fresh thyme leaves
1 Tbsp extra virgin olive oil
1 tsp aged balsamic vinegar
about 30 grams (1 oz) pancetta, thinly sliced
salt and freshly ground black pepper
After cooking sous-vide, pat the meat dry with paper towels. If you like you can make a sauce out of the bag juices.
Fire up a charcoal grill until they are so hot you cannot hold your hand above them longer than a few seconds. Brown the meat over the hot charcoal on all sides. If the meat has been allowed to cool off after cooking sous-vide, it is best to allow it to rest in a cool part of the grill to allow the center of the meat to warm up as well.
This is great with pinot noir.