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BBQ Lamb RecipesForget the gas ... here's the recipe for more BBQ flavour!Enjoy your outdoor meal this year even more, with the unbeatable flavour of food cooked over Heat Beads® BBQ Briquettes.
Barbecued Boneless Lamb A boned leg of lamb which has been marinated in olive oil, garlic and chopped rosemary leaves. Barbecue on a hot BBQ with lid closed for 20 minutes. Rest for 15 mins keeping warm. Carve and squeeze the juice of 2 lemons all over the meat. Serve with roasted potatoes and salad. Save juices to pour over meat. Delicious!
Barbecued Leg of Lamb with Lavender and Baked Garlic Ingredients:
Method: 1. Flatten the lamb by pressing on it and place in a large dish 2. Sprinkle over the onion and the lavender flowers 3. Mix together the balsamic vinegar, cider vinegar, olive oil, lemon juice and sugar. Season with the salt and pepper and pour over the lamb 4. Leave to marinate for 1 hour, turning frequently to ensure an even coating 5. Dampen the leftover lavender stalks and scatter over a cool area of the BBQ 6. Remove the lamb from the marinade and place on a medium-hot BBQ and cook for 30-35 minutes, turning occasionally, basting with the reserved marinade. Allow to rest 7. To prepare the garlic, shake over some olive oil, add a couple of sprigs of fresh thyme and then wrap loosely in some tin foil. Leave over the warm part of the barbecue for 30 minutes or until soft 8. Slice rested lamb and serve with garlic and salad of your choice
Ingredients: Marinade
Method: Have your butcher bone and butterfly a nice leg of lamb. Mash 1/2 the chickpeas and combine with balance of marinade ingredients. Score the skin of the leg and rub well with marinade. Place in a large zip lock bag with the marinade (keep about half of it for the sauce – see below) and the leg, refrigerate til ready to cook (overnight if possible). Light Weber in the usual way and have ready a Heat Beads® BBQ foil drip tray. Cut carrots, red onion, potato, baby squash – and any other roast-able veggies you like – into small chunks. Place into drip tray, sprinkle with ground cumin and ground coriander seeds, sea salt and black pepper and remainder of whole chickpeas. When Weber is ready, put the veggie tray between the charcoal buckets on the lower level and place leg on upper grill so that juices will drip onto veggies. Cook lamb to your liking and then let rest for 10-15 mins. Veggies should be just right by now, also. I make a sauce with white wine and the balance of the marinade and a little seasoning to taste. Enjoy.
Char-Grilled Greek Lamb Ingredients:
Method: Marinate lamb for 24 hours in all ingredients except fetta. Cut pockets in lamb and insert cubed fetta. Cook lamb on grill until done to your liking. Do not overcook. Serve with Greek salad and crusty bread.
Lip-smacking Lime and Chilli Lamb Cutlets Makes 12. Ingredients:
Method: Whisk together the lime juice, chilli, sugar, salt and olive oil. Brush this mixture liberally onto the lamb cutlets and marinate for 30 minutes. Place the lamb onto a hot barbecue and cook for 4-5 minutes, rotating once or twice. Turn over and cook for a further 3-4 minutes. Use the remaining marinade for basting during cooking. Serve with a tossed salad.
Lamb Kebabs in Pomegranate Marinade Ingredients:
Pomegranate Marinade:
Marinade - Combine all ingredients in saucepan. Over medium heat bring to a simmer, whisking. Do NOT boil or the molasses will burn and taste hideous. Simmer for 5 minutes, remove from heat and let cool.
Traditional Style Greek Feast This is more a typical meal/feast combination that I learnt as part of my Greek upbringing here in Melbourne and which was reinforced by my relatives when I was living in Cyprus. I don't really have exact amounts for the ingredients, but it doesn't really matter (you'll get the hang of it as you go along). Depending on the numbers, your appetite and preference, you can try them all or in different combinations. By the way, I was able to buy Heat Beads® in Cyprus and because the locals are very, very serious about BBQs and char-grilled food, they really marvelled and appreciated the "Australian Charcoal". The meat part:
The seasoning:
Cube the meat and leave minimal fat. Marinate in oil, wine, salt, pepper, etc. (not too much lemon) for about an hour. Use a greater amount of oregano and smaller amount of mint/rosemary. Use the Tabasco only if you want a bit of a "kick". The seafood part:
Get a firm grip on the octopus and "bash" it against brickwork. A bit of caution and dexterity will be required here so that you don't splatter it everywhere! Make sure you then take off the outer skin of the octopus. After the "bashing" (few minutes), place it in hot (not boiling) water and then scrape the skin off with your hands. The cuttlefish has a clear bone and mouth that you should remove. Go to a Greek fishmonger and they can advise you how. The (whole) fish has a slightly different preparation. Snapper is a very good choice. Ask your fishmonger to clean and scale it, but keep it whole. I prepare a jar/bottle of some olive oil, lemon juice, chopped parsley and salt beforehand. When the fish is cooked, open the griller and remove the fish (take care because the skin may have stuck to the griller) and then open it up, remove the skeleton and pour over some over the oil/lemon/parsley/salt mixture. Ask your guests to look out for any left over bones and serve on a big platter. The veggie part:
Slice all the veggies (leave the asparagus and beans whole) and sprinkle with salt. Use extra salt on the eggplant and when you have sliced them, place them out on paper towels for up to an hour (30 mins each side). Some liquid is expelled and soaked up by the paper, which removes any bitterness. I find that a combination of open charcoal grill and a hot plate works well. Make sure there is a substantial coating of oil on the veggies and then place on to the bbq. Baste with oil/salt when they are cooking and then sprinkle the garlic over them for the last few minutes of cooking time. The poultry part:
This is a bit more involved, but well worth it. I have tried making up my own spice mix, but I find a prepared Tandoori spice mix (you can buy packets of the dry powder) gives the best results. I skin and cut whole chicken in to 8 pieces. In a large bowl I mix the yoghurt (use plain, thick Greek style) and Tandoori spice powder, place the chicken pieces in the mixture and then mix it all up. Leave the chicken/yoghurt mixture overnight in the fridge for the best results. You will need a rotisserie because the chicken pieces are then placed on the large rotisserie skewers and cooked whilst turning slowly over the charcoal heat. You can start them close to the heat at first, but then raise the rotisserie higher to turn and cook slowly. Of course prepare and serve the above with one or more salads, dips (tarama, hummus, eggplant, etc.), home made bread, pickled olives, etc. The above is best prepared with plenty of cold beer or high quality wine (for the chef/cook of course).
Roast ‘Vegemite’ Lamb Ingredients:
Method:
Favourite Kettle-barbecued Lamb Ingredients (quantities as desired):
Pierce the leg of lamb with a knife and add sliced garlic into the meat, then lightly rub the meat with oil and sprinkle the Moroccan seasoning over it. Place the prepared leg of lamb on the barbecue over Heat Beads® BBQ Briquettes and cook with the lid on, for about 1-1 ½ hours. About ½ hour before the meat is fully cooked, add potatoes and pumpkin wrapped in foil. By placing a piece of cypress pine in with the meat gives a wonderful aroma to the meat and vegetables.
Marinated Lamb Get your butcher to “butterfly” a leg of Lamb Ingredients:
Bash up the coriander and mint and mix with the yoghurt, garlic, 200gms chick peas and seasoning. Keep half of this to use as a sauce with the meal later on. Score the lamb skin and rub well with the marinade mix. Transfer the lot into a large Ziploc bag (or similar) and refrigerate until required. Leave as long as possible to allow flavours to permeate. Prepare a tray of roasting vegetables, such as baby potatos,carrots, quartered red Spanish onions, butternut squash etc to suit your taste. In a new Heat Beads® drip tray, combine the veges with some ground cumin, a dash of nutmeg, the remaining 200gm of chickpeas, 250 gms natural yoghurt, season with sea salt and cracked pepper and a good drizzle of olive oil. Put the drip tray under the main Weber rack and place the marinated lamb on top. Should cook perfectly well in about 1 - 1 ½ hrs depending on your preference. Use the balance of the marinade with a little gravox to make a delicious sauce.
Lamb Rissoles This is a pretty loose recipe in terms of quantities but you will need the following Ingredients:
Method:
Lamb I Am BBQ Backstraps - Winner 2006 Triple R Best Char Grill Recipe Take 1kg of trimmed lamb back straps from any Halal butcher on Sydney Road (but I love Wahlid's the best). Cut into generous serve size portions. Get it amongst this marinade for any amount of time from one hour to one night: The Marinade:: Couple of tablespoons of light soy sauce; Couple of teaspoons of whole cumin seeds or freshly ground cumin; Crushed garlic - 3-6 big cloves, it's up to you, but lamb can take it believe me; 2-3 tablespoons of good quality olive oil; freshly ground black pepper. Char grill quickly on high heat to seal in that lamb flavour. Give the scrappy end bits to those who like it 'well done' (murdered) and serve with fresh Turkish bread, salad and dips. And BEER.
Saigon Lamb Chop Marinade My family has cooked this recipe for many years. The thinly sliced lamb chops normally available from any good Vietnamese butcher for about $6kg, work best. (Marinade for each kg of lamb) Mix together::
Mix all the ingredients together and marinate the lamb on one side only and place each chop in a container/bowl on top of each other. (This marinade is fine to pop on the chops the morning of your BBQ or overnight). Place the chops on the barbie, cooking each side once. Given the full flavour of the chops, there is minimal need for any sauces or condiments. For a spicier variation of this recipe, feel free to add in some coarsely ground black pepper.
Vic's Spicy BBQ Chops Ingredients Marinade::
Salad:
In a mortar and pestle grind up all the spices, garlic, oil and chilli paste until it forms a paste, add enough soy sauce to make it spread able. Smother the paste all over the chops and leave them for an hour or so in the fridge. On the BBQ fry chops really hard (give the job to someone you know will almost burn everything.) When cooked, chop them up with a heavy knife (bone and all) into bite-sized pieces. Assemble in individual bowls with layers of the following: Bottom: diced iceberg lettuce Middle: steamed rice or noodles, Second Middle: sliced/diced/grated (julienne) any of the following: cucumber, carrots, red capsicum, sprouts, snow peas Top: chopped chop Tippety Top: garnish with fried shallots, fresh coriander and sliced spring onions
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