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.

Hot Chilli and Honey BBQ Marinade for Lamb is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Barbecue Lamb and Mango Kabobs Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Barbecue Leg of Lamb With Fragrant Thai Spices Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Rich Brown Sugar Glazed BBQ Lamb Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Grilled Spicy Lamb Burgers Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Lamb Burgers Stuff With Goats Cheese Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

Sheftalia BBQ Sausages Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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

Red Coconut Curry BBQ Lamb Kebab Recipe is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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 meatÂ’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

BBQ Recipe – Rack of Lamb With Orange Cranberry Chutney is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

BBQ Recipe – Rosemary Lamb Chops With Grill-Roasted Potatoes is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

BBQ Recipe – Skewered Leg of Lamb is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

BBQ Recipe – Spiced Lamb & Aubergine Koftas is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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 – Valentine Lamb Cutlets is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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. BartÂ’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.

BBQ Recipe – Sweet and Spicy Lamb Kebabs With Mint and Red Onion Relish is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

BBQ Recipe – Lamb Kebabs With Saffron Rice is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

BBQ Recipe – Lamb With a Mint & Rosemary Crust is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

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.

BBQ Recipe – Lamb Sandwiches With Middle Eastern Slaw is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Mediterranean lamb kebabs

Ingredients

• 1 lemon

• 1 tbs olive oil

• 1 tbs honey

• 4 tsp Schwartz Lamb Seasoning Simply Shake Seasoning

• 350 g (12 oz) lamb fillet, cubed

• 1 red pepper, diced

• 16 dried apricots

Method

• Halve the lemon, squeeze the juice from one half and cut the remaining lemon into 8 pieces.

• Blend the lemon juice, oil, honey and Lamb Seasoning in a large bowl. Stir in the lamb, pepper, apricots and lemon pieces. Allow to marinate for 1-2 hours in a refrigerator, thread alternate pieces onto 4 skewers.

• Place under a pre-heated grill or on a barbecue and cook for 10-15 minutes, turning occasionally, basting with any remaining marinade.

Makes 4 servings.

BBQ Recipe – Mediterranean Lamb Kebabs is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Minted lamb grill

Ingredients

• 2 tbs clear honey

• 1 tbs white wine vinegar

• 2 tsp oil

• 1 tbs Schwartz Lamb Simply Shake Seasoning

• 8 lamb cutlets

Method

• Combine the honey, vinegar, oil and Lamb Seasoning, in a small bowl

• Grill the lamb for 10-12 minutes, or until tender, turning frequently and brushing with the honey mixture throughout cooking

Makes 4 servings.

BBQ Recipe – Minted Lamb Grill is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!

Pepper-crusted lamb kebabs with tomatillos and eggplant BBQ recipe

An invigorating spectrum of flavours tantalise all the senses in this special kebab recipe. A warm coriander vinaigrette pulls it all together deliciously.

Ingredients

For the coriander vinaigrette

• 1/4 cup olive oil

• 3 shallots, finely diced

• 1 clove of garlic, minced

• 6 tablespoons chicken broth

• 1/4 cup balsamic vinegar

• 2 teaspoons ground coriander seeds

• 1 teaspoon fresh parsley, chopped

• 1/2 teaspoon fresh thyme, chopped

• 1/2 teaspoon fresh rosemary, chopped

• Salt and pepper

For the kebabs

• 1 small eggplant (about 6 oz), cut into 1-iinch cubes

• Salt

• 1 pound lamb (from the leg) cut into 2-inch cubes

• 1 tablespoon coarsely crushed pink peppercorns

• 1 tablespoon coarsely crushed black peppercorns

• 4 to 5 slices of lean bacon, cut in half crosswise

• 3 tomatillos, seeded and quartered

• Salt and pepper

• 4 12-inch wooden skewers, soaked in water for 30 minutes

• Oil for brushing skewers

Method

To make the vinaigrette

• In a medium sauté pan, heat oil. Sauté shallots and garlic in oil for 1 minute. Add chicken broth, balsamic vinegar, coriander, parsley, thyme, and rosemary. Mix well. Adjust seasoning with salt and pepper to taste and set aside for 1 hour to blend flavours

To make the kebabs

• Lightly salt cubed eggplant and place in a colander set over a plate. Set aside for 1 hour to draw out the bitter juices. Rinse well and place on paper towels to dry.

• In a medium bowl, toss cubed lamb with crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant until all the eggplant and bacon is used. Skewer kebabs by alternating crusted lamb, eggplant with bacon, then tomatillos. Brush skewers lightly with oil and place in centre of cooking grate. Grill for 6 minutes or until bacon is fully cooked, turning every 1 1/2 minutes during cooking time. Meanwhile, warm vinaigrette over low heat. Place kebabs on a platter, drizzle with warm vinaigrette, and serve with rice pilaf.

Makes 4 servings.

BBQ Recipe – Pepper-Crusted Lamb Kebabs With Tomatillos and Eggplant is a post from Barbecue Party's BBQ News Blog where you will find a wealth of delicious barbecue recipes, barbecue competition schedules, restaurant and product reviews, daily news, articles, guides, and much more!