Rack of lamb with orange cranberry chutney BBQ recipe

Lay the racks on their sides to get as much surface area on the cooking grate as possible. During grilling, the marinade forms an herb crust that underscores the sweetness of the lamb. The tangy chutney offers just enough bite to cut the meat’s richness. Beautiful.

Ingredients

For the paste

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons finely chopped fresh rosemary

• 1 tablespoon finely chopped fresh thyme

• 1 tablespoon minced shallots

• 1 tablespoon balsamic vinegar

• 1 tablespoon whole-grain mustard

• 1 teaspoon minced garlic

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 racks of lamb, 1 to 1-1/2 pounds each, frenched

For the chutney:

• 1 cup sun-dried cranberries

• 1/2 cup cranberry juice

• 1/4 cup fresh orange juice

• 2 tablespoons granulated sugar

• 2 tablespoons cranberry jelly

• 1/2 tablespoon balsamic vinegar

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• Pinch ground cinnamon

Method

• To make the paste:In a small bowl mix together the paste ingredients. Spread the paste all over the lamb racks. Cover with plastic wrap and refrigerate for about 8 hours.

• To make the chutney: In a medium saucepan combine the chutney ingredients. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the cranberries are plump and juicy and the chutney has thickened, 10 to 15 minutes. Remove from the heat and allow to cool to room temperature.

• Loosely cover the bones of the racks of lamb with aluminum foil to keep them from burning. Grill over Direct Medium heat until the internal temperature reaches 145°F and the lamb is medium rare, 20 to 30 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 5 minutes before cutting into chops. Serve hot with the chutney.

• For the savory lamb—with its crisp, sweet crust—and the piquant chutney that blends sweet and sour, only one wine will do: Pinot Noir. Lamb and Lambic! A Belgian fruited Lambic beer will highlight the orange and cranberry notes in the lamb. We recommend a framboise, a wonderfully refreshing and complex raspberry-tinged brew.

Makes 4 servings

Rosemary lamb chops with grill-roasted potatoes BBQ recipe

The juices that drip from lamb chops through a sizzling hot grate turn to a type of smokiness that makes serious carnivores a little weak in the knees. Here we brush the chops with extra-virgin olive oil and a savory medley of garlic and fresh herbs for an authentic taste of Italy.

Ingredients

For the seasoning

• 1 tablespoon finely chopped garlic

• 1 teaspoon kosher salt

• 1 tablespoon finely chopped fresh rosemary

• 2 teaspoons finely chopped fresh thyme

• 3/4 teaspoon freshly ground black pepper

• 2 pounds new potatoes, about 1-1/2 inches in diameter, washed and quartered

• 2 tablespoons extra-virgin olive oil plus more for brushing the chops

• 8 lamb loin chops, about 4 ounces each and 1-1/4 inches thick (trim excess fat)

Method

• To make the seasoning: Place the chopped garlic on a cutting board and sprinkle the salt on top. Using the side of a knife, crush the garlic and salt together to create a paste. Add the rest of the seasoning ingredients and chop them together for even distribution.

• Place the cut potatoes in a medium bowl. Drizzle the 2 tablespoons of olive oil over the top and add about half of the seasoning mixture. Stir the potatoes to evenly coat them. Grill the potatoes over Direct Medium heat until tender and browned on all sides, 10 to 15 minutes, turning occasionally. Remove the potatoes from the grill and keep them warm while you grill the lamb.

• Lightly brush or spray the lamb chops on both sides with olive oil. Use the remaining half of the seasoning mixture to spread on both sides of the lamb chops. Grill the lamb chops over Direct Medium heat until medium rare, 9 to 11 minutes, turning once halfway through grilling time. Serve warm with the potatoes.

Make 4 servings.

Skewered leg of lamb BBQ recipe

This flavorful and tenderizing marinade makes an ordinary leg of lamb melt-in-your-mouth perfect.

Ingredients

• 1 8-ounce jar Dijon-style mustard

• 1/2 cup olive oil

• 2 tablespoons dry red wine

• 2 cloves garlic, minced

• 1 teaspoon dried rosemary, crushed

• 1 teaspoon dried basil, crushed

• 1/2 teaspoon dried oregano, crushed

• 1/2 teaspoon dried thyme, crushed

• 1/4 teaspoon pepper

• 1 leg of lamb (about 4 pounds), boned and butterflied

Method

• In a medium bowl, combine mustard, oil, wine, garlic, rosemary, basil, oregano, thyme, and pepper.

• Remove fell (paper-thin, pinkish-red layer) from outer surface of meat. Trim fat. Place lamb in a shallow dish. Spread lamb with mustard mixture. Cover and marinate 4 hours or overnight in the refrigerator.

• Remove lamb from marinade, reserving marinade. Thread two 12-inch skewers through meat, crisscrossing diagonally. Place lamb in center of cooking grate. Grill 45 to 55 minutes for rare (or until a meat thermometer inserted in thickest part of meat registers 140°F/60°C), 55 to 65 minutes for medium (160°F/71°C), or 1 to 1-1/4 hours for medium-well (170°F/77°C). Brush with reserved marinade during the last 10 minutes of grilling time.

• Note: This juicy lamb makes extraordinary sandwiches for a crowd. Split three one-pound loaves of French or sourdough bread lengthwise and spread softened butter on cut surfaces. Place bread, cut side down, on the outside edge of the grill for 1 to 2 minutes or just until lightly toasted. Slice lamb and place on bottom halves of bread. Replace tops and cut each loaf into 6 servings.

Makes 16 servings.

Spiced lamb & aubergine koftas

Ingredients

For the Tomato Dip

• 3 tbs tomato purée

• 4 tbs cold water

• 1 tsp brown sugar

• 1 tsp vinegar

• 1/4 tsp Schwartz Chili Powder Hot

• 1/4 tsp Schwartz Mint

For the Koftas

• 3 tbs oil

• 225 g (8 oz) aubergine - finely diced

• 350 g (12 oz) minced lamb

• 50 g (2 oz) fresh breadcrumbs

• 2 tsp tomato purée

• 2 tsp Schwartz Cumin Ground

• 1 tsp Schwartz Allspice Ground

• 1 tsp Schwartz Chili Powder Hot

• 1/4 tsp salt

Method

• To prepare the dip, place all ingredients in a small saucepan and simmer gently for 1 minute. Cool.

• To prepare the koftas, heat the oil and fry the aubergine until soft. Drain and cool. Combine the lamb with the breadcrumbs, tomato purée, Cumin, Allspice, Chili Powder and salt. Stir in the aubergine and mix thoroughly. Divide the mixture into 8 pieces and roll into 'sausage' shapes. Push a metal skewer through the length of the 'sausage' to form a kofta. Cook for 10-15 minutes on the grill, turning occasionally until cooked throughout.

• Accompany with the tomato dip and crisp salad.

Makes 4 servings.

Valentine lamb cutlets

Ingredients

• 115 g (4 oz) ready made puff pastry

• 50 g (2 oz) Parmesan cheese,grated

• 4 x 150 g (5 oz) lamb cutlets, trimmed

• 3 tsp Schwartz Lamb Seasoning Simply Shake Seasoning

• 1 tbs olive oil

• 2 tomatoes, roughly chopped

• 1 tsp Schwartz Coriander Leaf

• 1/2 tsp caster sugar

• 115 g baby spinach leaves

• 1 packet Schwartz Mix for Classic Roast Onion Gravy

• Sea salt and black pepper

Method

• Pre heat the oven to 200 C/ 400 F/ Gas 6. Roll the pastry on a floured surface and cut out 2 heart shapes using a paper template. Lift the pastry onto a non-stick baking sheet and scatter over half the cheese. Bake for 15-20 minutes. Remove from the oven and keep warm.

• Grill the lamb cutlets for 10 minutes, turning once. Sprinkle with the Lamb Seasoning and continue to cook for a further 5 minutes. Meanwhile, heat the oil and fry the tomatoes for 5 minutes in a saucepan. Season and stir in the coriander leaf, sugar, spinach and remaining cheese. Cover and cook over a low heat for a few minutes. Keep warm.

• Place the pastry hearts on two plates and serve with the lamb cutlets, spinach mixture and plenty of Classic Roast Onion Gravy.

Makes 2 servings.

BBQ recipe - sweet & spicy lamb kebabs with mint & red onion relish

Makes 4 kebabs
Preparation Time 15 minutes and marinating

Ingredients

For the marinade

• 600g (1lb 5oz) lamb fillet or lean leg steaks, cut into

• 2.5cm (1 inch) chunks

• 2 cloves garlic, crushed

• 1 teaspoon fresh thyme , chopped

• 1 whole red chilli or 1 teaspoon fresh chopped chilli in sunflower oil (i.e. Bart’s)

• 2 teaspoons paprika

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 2 tablespoons apricot jam

• 6 dried apricots (ready-to-eat variety)

• Juice of 1 lemon

• Salt and freshly ground black pepper

• 4 warmed pitta breads, to serve

For the Mint & Red Onion Relish:

• 1 red onion, finely sliced

• ½ cucumber, peeled, halved lengthways, deseeded and finely sliced

• 3 tablespoons freshly chopped mint leaves

• 2 tablespoons plain yoghurt

• Juice of 1 lemon

• Salt and freshly ground black pepper

Method

• Place all the ingredients for the marinade in a food processor or liquidizer and process until smooth. Rub well over the lamb chunks. Cover and leave to marinade in a cool place for 5 –6 hours or preferably overnight.

• Prepare the Mint and Onion Relish; mix all the ingredients together in a bowl, cover and chill until required. Thread the lamb between 4 skewers and cook on a hot barbecue for 4 minutes on each side. Brush with a little olive oil, if required. Leave to rest for 5 minutes.

• Wrap the pitta breads in foil and place around the edge of the barbecue for 2 – 3 minutes just to warm through. (If you prefer them crispy, do not wrap in foil, but watch they do not burn!)

• Serve the lamb kebabs with the warmed split pitta bread and the relish, allowing the hungry guests to stuff the pitta pocket with the tangy relish and cubes of lamb. Serve with additional crisp lettuce leaves and tomato slices.

Lamb kebabs with saffron rice

Ingredients

• 450 g (1 lb) leg of lamb, boned

• 4 tbs oil

• 6 tbs red wine

• 2 tsp Schwartz Lamb Seasoning Simply Shake Seasoning

• 6 rashers streaky bacon

• 1 large red pepper

• 1 large green pepper

• 18 button mushrooms

Rice

• 350 g (12 oz) long grain rice

• 4 tsp salt

• Schwartz Saffron Few strands

Sauce

• 1 large onion - chopped

• 25 g (1 oz) butter - melted

• 50 g (2 oz) plain flour

• 600 ml (1 pint) lamb stock

• 2 tbs tomato purée

• 1 tbs medium sweet sherry

• 1/4 tsp Schwartz Garlic Salt

• 1/4 tsp Schwartz Ground White Pepper

• 1/2 tsp Schwartz Marjoram

Method

• Cut the lamb into 2.5cm (1'') cubes. Mix the oil, wine and Lamb Seasoning together to make a marinade. Steep the meat in the marinade for 2 hours.

• Quarter the bacon rashers and form them into rolls. Cut the peppers into 2.5cm (1'') pieces. Thread the lamb on to skewers alternately with the mushrooms, bacon rolls and pieces of pepper. Brush the kebabs with the remaining marinade and cook them on the grill for about 20 minutes, or until the lamb is tender, turning them occasionally and using the marinade for basting.

• Meanwhile, bring 900ml (1 1/2 pints) of water to the boil. Add the rice, salt and Saffron. Cover the pan and boil the rice for 20-25 minutes, or until it is soft and fluffy. Drain the rice and pour fresh boiling water through it before serving.

• To make the sauce: fry the onion gently in the butter until it is soft and just beginning to colour. Stir in the flour and cook the mixture for 1 minute. Add the stock, tomato purée, sherry, Garlic Salt, Pepper and Marjoram. Bring the sauce to the boil and cook it for 10 minutes, stirring. Taste and adjust the seasoning if necessary.

• Serve the kebabs on a bed of rice accompanied by the sauce separately in a sauceboat.

Makes 6 servings.

Lamb with a mint & rosemary crust

Ingredients

• 50 g (2 oz) fresh breadcrumbs

• 1 tbs Schwartz Lamb Simply Shake Seasoning

• 2 tsp lemon juice

• 2 tbs olive oil

• 450 g (1 lb) rack of lamb, bone removed and trimmed of excess fat

Sauce

• 1 tbs cornflour

• 2 tbs red wine

• 1 tsp Schwartz Lamb Simply Shake Seasoning

• 300 ml (1/2 pint) lamb stock

Method

• Mix together the breadcrumbs, Lamb Seasoning, lemon juice and oil and press onto the fat side of the lamb. Grill over Direct Medium heat until the internal temperature reaches 145°F and the lamb is medium rare, 20 to 30 minutes, turning once halfway through grilling time. Cook for 30 to 35 minutes for a well done appearance.

• Meanwhile, blend the cornflour with the remaining ingredients in a small saucepan. Bring to the boil, stirring until thickened. Serve with the lamb.

• Use this recipe to give your Valentine to a special treat.

Makes 2 servings.

Lamb sandwiches with middle eastern slaw BBQ recipe

The idea here is to chop or shred the grilled lamb into pieces small enough that they blend into the cabbage-and-carrot slaw. Then flavour the slaw with a luscious tahini dressing made with lemon juice, garlic, and exotic seasonings before piling it into pitta pockets.

Ingredients

For the dressing

• 1/3 cup tahini

• 1/4 cup mayonnaise

• 1/4 cup finely chopped fresh mint

• 1 tablespoon fresh lemon juice

• 1 teaspoon minced garlic

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 1/4 teaspoon ground paprika

• 3 cups thinly sliced or coarsely shredded green cabbage

• 1 cup coarsely grated carrots

• 3 lamb blade chops, about 8 ounces each and 3/4 inch thick, trimmed of fat

• Extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 4 pitta pockets

Method

• To make the dressing: In a medium bowl whisk together the dressing ingredients along with 1/4 cup of water to make a smooth dressing.

• In a large bowl, mix together the cabbage and carrots, and pour the dressing over the top. Mix well. Set aside for 20 to 30 minutes.

• Lightly brush or spray both sides of the lamb chops with olive oil, and season with salt and pepper to taste. Grill the lamb chops over Direct Medium heat until medium rare, 10 to 12 minutes, turning once halfway through grilling time. Transfer the lamb chops to a cutting board. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.

• Open the pitta pockets and fill them with the lamb mixture. Serve immediately.

Makes 4 servings.