Australia Day, January 26, is the biggest national celebration of all things Australian and what better way to enjoy the long weekend than with a traditional Aussie BBQ. Here’s a mouth watering recipe that you’ll find hard to beat for succulence, flavour AND convenience – cooked over Heat Beads^® BBQ Briquettes of course – plus a list of what you’ll need to make your BBQ a breeze!

What To Cook: This delicious recipe comes from Kerry Tait, Winner of the 2006 Triple R Best Char Grill BBQ Recipe Competition. This mouth watering recipe is simple to prepare and will certainly impress family and friends.

‘Lamb I Am’ BBQ Backstraps

Take 1kg of trimmed lamb back straps and cut into generous serve size portions. Your butcher can assist with this. Marinate the lamb (as per the marinade below) for as long as you wish from one hour to overnight.

The Marinade:
2 tablespoons of light soy sauce;
2 teaspoons of whole cumin seeds or freshly ground cumin;
3-6 big cloves of garlic (it’s up to you), crushed;
2-3 tablespoons of good quality olive oil; freshly ground black pepper.

Cooking:
Char grill quickly on high heat to seal in that lamb flavour. When cooked, give the scrappy end bits to those who like it well done and serve with fresh Turkish bread, salad and Mediterranean dips. And a cold beer goes very nicely as an accompaniment.