Readers BBQ lamb recipes |
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Be inspired!
Discover new and exciting ways of flavouring your lamb chops, steaks and joints - with this selection of lamb barbecue recipes from our readers.
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BBQ Leg of Lamb
Bone and butterfly out a whole leg of lamb. At this point I like to drop it into a plastic bag with lemon juice (which breaks down the meat fibres I find), crushed garlic, bashed rosemary and some redcurrant jam (not too much) Leave it overnight if possible, but at least a few hours.
Heat your bbq till hot, then put the lamb on the barbecue. Cook on one side, and then turn over to cook on the other side. Remember to check whether cooked using a digital BBQ thermometer.
Serve with a pineapple and tonic punch, a watercress and fennel salad and barbecued bananas with maple syrup and cream. YUMMY!
by Jacqueline Sherlock
Sweet Mustard Lamb Chops
Lamb chops for all coming to the BBQ, mustard (as hot as you like), brown sugar.
Spread the lamb chops with mustard and then dip in the sugar to coat. Place in a plastic bag for several hours (or overnight) and the chops will marinate. BBQ as normal and any marinade left sticking to the chops will give a semi sweet glaze on top of the marinated flavour. Delicious.
by Greg Martin
Honey Lamb Chops
2 tbs clear honey
3 tbs Worcestershire sauce
2 tbs soft brown sugar
2 tbs cornflour
zest of 1 orange,
plus 2 tbs juice
2 tbs Schwartz Lamb Seasoning Simply Shake Seasoning
8 lamb chops
Mix together the ingredients for basting sauce. Paint the sauce onto both sides of the chops. Grill or barbecue, basting and turning frequently for about 15-20 minutes, or until cooked. Makes 4 servings.
by Emma Wolski
Sheftalia Barbecued Sausages
300-400 g finely minced lamb
300-400 g finely minced pork
1 large onion, finely chopped
1/2 cup finely chopped parsley
ground cinnamon
salt
ground pepper
250 g caul fat-local butcher
warm water
Combine pork, lamb, onion, parsley, cinnamon, salt and pepper in a bowl.
Dip caul into a bowl of warm water with a splash of vinegar for 1 minute to wash it. Rinse in cold water. Carefully open out the caul, a piece at a time, laying flat on work surface. Cut into 10 cm squares.
Shape a tablespoonful of the meat mixture into a thick sausage and place near one edge of the caul. Fold the end and sides over meat and roll up firmly. Repeat until all the mixture has been used.
Thread sausages on flat skewers.
Cook on ther BBQ, turning frequently. The caul melts during the cooking, keeping the meat moist and adding flavour to the dish.
by Pat Hunt
Lamb Kebabs
400g diced lamb
a small handfull of fresh thyme
a small handfull of fresh rosemary
the juice of 1 lemon
1 garlic clove, crushed
fresh cracked pepper
a small punnet of mini pomadore tomatoes, but you can use onion slices, cherry tomatoes, mushrooms or peppers too.
Combine all the ingredients in a sealed container and marinade in the fridge for at least 1 hour, though preferable 3 or 4 hours to allow the flavours to mature & diffuse through the meat.
About 20 minutes before cooking, add 6 - 10 kebab sticks to water to allow the water to soak through. Then for each kebab, thread on one or two pieces of lamb, then thread on one tomato, then another two pieces of lamb. You can also interchange with the other vegetables noted above.
The lemon and herbs really gets into the meat well & tenderises it perfectly!
by Andrew Cains
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