Barbecued cannon of lamb with tomatoes, ricotta & quick red onion pickle

Ingredients

• 6 cannons of lamb (eye of the loin), trimmed of fat, around 140g each
• 150g firm ricotta, ewe’s milk if possible, coarsely crumbled
• 8 firm, fruity tomatoes, mixed shapes and colours, cut into wedges
• 150g cherry tomatoes on the vine, halved

For the marinade

• 2 tbsp fresh oregano, finely chopped (plus extra to serve)
• 1 unwaxed lemon, juice and zest
• 2 cloves of garlic, thinly sliced
• 60ml extra virgin olive oil
• 1 tbsp red wine vinegar

For the onion pickle

• 4 red onions, cut into thick rounds
• 3 tbsp olive oil
• 1 clove of garlic, finely chopped
• 2 tbsp thick, luscious balsamic vinegar

Method

Place the lamb in a ceramic dish and marinade with oregano, lemon juice and rind, garlic, oil, red wine vinegar and a sprinkle of salt and pepper. Allow to stand and turn in the marinade several times.

To make the pickle, bring the barbecue to a medium heat, lightly brush the onion with oil and grill for around 3 mins, until lightly browned. Transfer to a bowl and add the remaining ingredients. Season and set aside.

Remove the lamb from the marinade, then barbecue for 6-12 mins until cooked to your liking, turning once. Rest for 5 mins.

Carve the lamb, place on plates scattered with the ricotta and tomatoes, some extra oregano, oil and vinegar. Serve topped with onion pickle.

Image: Rachel Phipps