A wealth of BBQ resources, information, recipes, and guides for all things BBQ.
From the category archives:
Ingredients
2 cloves garlic, minced
1 tablespoon coarse-grain mustard
1 teaspoon grated lemon zest
2 tablespoons lemon juice
2 tablespoons honey
2 teaspoons curry powder
1 teaspoon Asian chile paste
1 teaspoon ground turmeric
Preparation
In a glass bowl, stir together the garlic, mustard, lemon zest, lemon juice, honey, curry powder, chile paste and turmeric.
Rub into any cut of lamb, and marinate for at least 3 hours before cooking as desired.
Ingredients
1 lb. (450g) lamb, cubed
1/4 cup (60 ml) hoisin sauce
2 tbls (30 ml) light soy sauce
2 tbls (30 ml) rice wine vinegar (or white wine vinegar)
2 tbls (30 ml) olive or vegetable oil
2 teas (10 ml) grated fresh ginger
1 or 2 large mangos
wooden skewers soaked in water
Preparation
Combine sauces, vinegar, oil and ginger to make a marinade. Add lamb cubes and marinate 4+ hours or overnight in the fridge.
Tip: Marinate in a ziplock bag and take with mangos and skewers to barbeque at a picnic.
Put wooden skewers in water to soak. Heat barbeque (or oven grill). Cube mangoes to same size as lamb cubes. Alternate lamb and mango cubes on skewers.
Grill over medium hot coals until lamb is tender and golden brown, basting with marinade as needed to keep moist.
This recipe serves 4 as main course or use smaller cubes and amounts as appetizers.
These delicious Barbecue Lamb and Mango Kabobs are best served with pita bread, couscous or rice, salad and white wine.
Ingredients
For the marinade
10 lime leaves, torn
2 thumb-sized pieces of fresh ginger, peeled and roughly chopped
2 sticks of lemon grass, trimmed and roughly chopped
4 cloves of garlic, peeled
a bunch of fresh coriander, leaves picked
2 green chillies, roughly chopped
4 tablespoons olive oil
juice of 2 limes
for the lamb:
1 x 2-2.5kg leg of lamb, butterflied (ask your butcher to do this for you)
sea salt and freshly ground black pepper
1 x 400ml tin coconut milk
1 fresh red chilli, deseeded and chopped
optional: juice of 1 lime
Preparation
Preheat your oven to 170°C/325°F/gas 3. Place the lime leaves, ginger, lemon grass, garlic, most of the coriander and chillies into a large pestle and mortar or a food processor and bash or pulse until you have a thick, fragrant, green paste. Stir in the olive oil and the lime juice.
Rub the marinade all over the lamb, making sure you get into all the nooks and crannies and place it in a roasting tray. Cover with tinfoil and pop it in the preheated oven for about an hour.
After half an hour or so, light your BBQ .Place the lamb on the hot side of the barbie with the tray with all its juices on the cooler side. Squeeze a bit more lime juice into the tray if you like – you want the acidity to be like a mint sauce. Turn the meat regularly, basting it in the juices from the tray as you go.
This will give you a nice, dark crust.
Once your meat is done, remove it to a board, cover loosely with foil and leave to rest. Pour the coconut milk into the tray and allow it to bubble for a couple of minutes until thickened.
Carve your lamb into chunky slices. Serve the sliced lamb with the Thai sauce, sprinkled with chopped chilli and the remaining coriander.
Ingredients
1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops
Preparation
In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
Preheat grill for high heat.
Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
Ingredients
1 pound ground lamb
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon garlic, chopped
1 teaspoon sherry
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 pita bread rounds
4 ounces feta cheese, crumbled
Preparation
Preheat grill for medium heat.
Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.
Ingredients
1 teaspoon olive oil
1/2 cup diced onion
2 pounds ground lamb
1 egg
1 cup bread crumbs
1 clove garlic, minced
4 1/2 teaspoons salt
1 tablespoon ground black pepper
4 ounces soft goat cheese
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano
Preparation
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 6 parts and roll into balls, then cover and refrigerate until ready to use.
Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
Preheat an outdoor grill for medium-high heat.
Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
Grill the patties on the preheated grill until no longer pink in the center and well done, about 8 minutes per side.
Ingredients
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
Preparation
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.
An eastern variation on a BBQ classic, Lamb Kebabs. The Red Coconut marinade adds a delicious sweetness and a slight saltiness to the kebabs, making them very moreish, so much so, you may have to order in extra lamb to cater for those who like them so much!
Ingredients
900g boneless leg of lamb, trimmed of fat
¼ tsp of salt
16 large outer leaves of iceberg lettuce, to serve
3 tbsp fresh mint, finely chopped, to serve
For the marinade:
2 tbsp peanut oil
3 garlic cloves, crushed
1 tsp red curry paste (or 1 tbsp hot curry powder)
2 tbsp soy sauce
225ml coconut milk
Salt and freshly ground black pepper
Method
1. To make the marinade: heat the oil in a pan over a medium heat. Add the garlic and stir with a wooden spoon for 3 minutes, or until softened. Add the curry paste and soy sauce and cook for 2 minutes. Pour in the coconut milk, stir, and season to taste. Bring to the boil. Reduce the heat and set aside to cool at room temperature.
2. Cut the lamb into 2.5cm cubes and lay them in a large shallow dish. Pour over the marinade and toss until the meat is fully coated. Cover with clingfilm and refrigerate overnight.
3. When ready to grill, drain the lamb cubes, discarding the marinade, and thread them on to 8 Weber skewers.
4. Grill over Indirect Medium heat (or Direct low heat on the Weber Q grill) until fully cooked, 6 to 8 minutes for medium rare to medium, turning once halfway through. Brush surfaces with butter two or three times while cooking.
5. To serve, remove the lamb from the skewers and place several chunks of meat in the lettuce leaves and fold to make a wrap.
Preparation time: 25 minutes
Marinade Time: Overnight
Cooking time: 6-8 minutes
Serves: 16 Kebabs
