I did a very good rub recently for BBQ’d lamb but for the life of me I can’t find the recipe now.
It was morocccan themed, with Ras El Hanout and a few other ingredients.
You won’t go too far wrong with a marinade of Cumin, Corriander, Pakrika, Garlic and lemon juice.
Give yourself plenty of time if you are slow cooking 5 joints of meat in the oven together.
If you have any doubts on having enough, get some good quality ham sliced and put it out as an additional meat.
For sure. Familiar with general area but never before in Leucate. Loved finding a low key seaside spot that just trades on having incredible seafood. Loved the emphatically non glam nature of several ordinary restaurants in a ‘main drag’. Am as obsessed with oysters as with mushrooms.
Not ordinarily a fan of crassotrea gigas. But these oysters were fine claires, crassotrea gigas in its best attempt at masquerading as ostrea edulis. They were lean and they were sublime – even in May.
Muscadet when north, picpoul when south… Delicious bottle – for a feckin’ tenner.
Send me to Pseuds Corner… My only regret is that their sea urchins went out of season in late April.