Wednesday, 04. July 2007

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Barbequed

Lamb

Aussie Lamb

(You can use lamb steaks or fillet or loin chops instead of cutlets)

Marinade    Pour half the beer into a large bowl (drink the rest), add the lemon juice, Worcestershire sauce, vinegar, sugar and minced garlic. Add salt and pepper to taste.  Mix well. Coat the lamb in the marinade and place it in the fridge for at least 1 hour. Pour a small amount of olive oil onto the barbecue plate, add the sliced onions, then the lamb and cook it the way you like it, it’s better rare. Splash some beer over the lamb while it’s cooking. Serve with some fresh salads and a few beers or a cheeky chardy. 4

BBQ Lamb and Bean Hot Pot

Make a marinade from 2 teaspoons crushed garlic, 1 small chilli (seeds removed and finely chopped), handful of finely chopped parsley, ½ teaspoon salt, teaspoon cracked black pepper and ½ cup olive oil—mix well. Place lamb in a bowl, pour on the marinade, stir to coat lamb, cover and store in refrigerator for at least 3 hours.  Boil potatoes, drain, add 2 tablespoons butter/margarine and 2 tablespoons mayonaise, mash, set aside. Peel and slice the carrots and parsnips length ways, place in oven proof bowl, add ¼ cup olive oil, cover and bake in 180⁰C oven for 25 mins or until cooked, basting two or three times.

Heat oil in a large saucepan and cook the onion, garlic and cumin for 5 minutes, or until golden. Add the beans, peas, tomatoes and tomato paste. Simmer for 10 minutes. Cover and remove from heat.  Barbeque the lamb over a medium heat for 2-3 minutes on each side. Allow to stand before slicing thinly. Add the lamb slices to the bean mixture. Mix well. Spoon into 4 individual (about 1¼ cup capacity) ovenproof dishes. 

Top each dish with a round of puff pastry. Press edges to seal. Brush with egg. Bake at 200^oC for 20-25 minutes, or until golden. Serve the lamb hot pot, accompanied with mash, roasted carrot and parsnip. 4

Barbecue lamb spice rub

Combine all herbs and spices, salt and sugar together in a small airtight container. Sprinkle the meat on all sides with enough of the barbecue rub to evenly coat the meat. Allow to dry marinate for at least 20 minutes. You will not need to add any oil as the moisture of the meat is sufficient. Drizzle lemon juice over the spice rub to prevent it from burning on the barbecue.

Cook lamb leg 15 minutes each side over a moderate heat or until cooked as desired. For chicken, cook 5-6 minutes each side or until cooked as desired. Remove meat from barbecue and transfer to a warm plate.

Cover and rest 10-15 minutes. Serve meat sliced thickly with extra lemon wedges and mixed salad of your choice. 4

Butterfly leg of lamb

Have butcher remove bone form lamb and “butterfly” meat. In a large bowl, mix together all the ingredients (not the lamb or sesame seeds) . When mixed, add the lamb and toss until meat is well covered. Cover the bowl with “glad” wrap and allow to sit for 4-6 hours—overnight if possible.

Push one or two skewers through the meat to keep it flat while cooking. Place on slow grill and cook for 40-50 minutes, turning every 10 minutes, and brushing with the left-over marinade. When lamb is almost cooked, sprinkle with sesame seeds, and continue to cook until the seeds are a golden brown. Remove and cut into fine strips. Serve.

Fresh herb chump chops

8 thick chump chops.

Stuffing                                                     Mustard butter 

Mix all stuffing ingredients well. Mix all mustard butter ingredients, beat until smooth. Cut pockets into chops, push stuffing into pockets. Brush chop with mustard butter. Barbeque until tender, brushing occasionally with the left over mustard butter.

Herb and Garlic Barbecued Lamb

Have butcher butterfly lamb. Combine oil, garlic, pepper, mustard, wine and rosemary. Place lamb in large shallow dish, pour over oil mixture, cover, and marinade in fridge overnight. Remove lamb from marinade, drain marinade into small pan, set aside.

Place lamb flat on an oiled preheated barbecue plate (low to medium heat) sprinkle with salt. Cover top of lamb with alfoil or close barbecue lid if fitted. Cook for 30 mins, turn then cook for further 30 mins (cooking time will depend on your preference). Brush lamb with mint jelly on both sides, increase heat and cook a further 5 mins each side, uncovered or until browned each side. Add stock to set aside marinade, bring to the boil, reduce heat and simmer, uncovered, for 5 minutes. Remove lamb from barbecue, allow to stand for 5 minutes (covered with alfoil) slice and drizzle sauce over lamb to serve. 8

Lamb kebabs

Combine lamb, onion, parsley, garlic and barbeque sauce together, mix well. Shape into balls the same size as the tomatoes. Thread lamb onto skewers alternating with squash and cherry tomatoes. Barbeque until brown and cooked through.

Leg of lamb with apricot bacon rolls.

Trim lamb of excess fat. Cut bacon rashers in half crossways. Soak apricots in boiling water for a few minutes, drain, pat dry and mix with shallots, Roll a teaspoonful of apricot/shallot mixture in each piece of bacon. Cut 8 deep pockets into underside of lamb, place a bacon roll in each one. Barbeque lamb over gentle heat until tender.

Rack of lamb with parsley pepper crust

Trim excess fat from lamb. Combine softened butter, chutney, mustard, garlic and lemon juice in a bowl, Spread over back of each lamb rack, then sprinkle thickly with coarsely-ground pepper and parsley. Press mixture into lamb. Barbeque until meat is tender, do not turn.

Mediterranean Lamb Kebabs

Meat                                                       Couscous

Toss the diced lamb, balsamic vinegar, oil, rosemary, garlic and a good seasoning of black pepper in a large bowl. Cover and marinate for 30 minutes.  Cut the zucchini into 2cm thick slices and thread onto skewers alternately with the marinated lamb, and capsicum. Place the vegetables in a foil tray, pour over ¾ of remaining marinade, stir, place on bar-b-q and cook on medium flame until soft.

Bar-b-q kebabs on grill, brushing occasionally with remaining marinade—do not overcook.  Pour the boiling water over the couscous in large bowl and stand for 5 minutes. Fluff the couscous with a fork and add the olives, herbs, olive oil and a good seasoning of salt and pepper. Serve the lamb kebabs on the couscous soon after cooking. 4

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