Lamb
Mediterranean Butterflied Leg of Lamb with Coriander and Honey
Pulled Dukkah Lamb Shoulder Pockets with Cucumber & Dried Lime Dip
Pulled Dukkah Lamb Shoulder Pockets with Cucumber & Dried Lime Dip
Full of flavour and delicious. It's fantastic and easy.
Total barbecue time - 30/40 mins
Difficulty - 🔥
Serves - 4
Pulled Dukkah Lamb Shoulder Pockets with Cucumber & Dried Lime Dip
Pulled Dukkah Lamb Shoulder Pockets with Cucumber & Dried Lime Dip
Pulled Dukkah Lamb Shoulder Pockets with Cucumber & Dried Lime Dip
My take on the Middle Eastern cuisine Shawarma. This is a real crowd-pleaser.
Total barbecue time - up to 360 mins
Difficulty - 🔥🔥
Serves - 4
A Trio of International Burgers
Pulled Dukkah Lamb Shoulder Pockets with Cucumber & Dried Lime Dip
A Trio of International Burgers
Travel the world without leaving your home. These adult burgers are a little different from the norm.
Total barbecue time - 15 mins
Difficulty - 🔥🔥
Serves - 3
Caveman (& Planked) Lamb Racks
Caveman (& Planked) Lamb Racks
A Trio of International Burgers
In this barbecue cook you will be using two different types of cooks. Firstly, Caveman which means you will be cooking directly on coals, allowing the hot flames to come into direct contact with the meat. This creates a smoky, charred flavour that just can't be replicated by using a standard grill. Secondly, Planking which is a form of cooking using soaked untreated planks to cook. Lamb is so flavourful that the lamb will pick up the fragrance from the steam rising out of the wood making it super delicious.
Total barbecue time - 20 mins
Difficulty - 🔥🔥🔥🔥
Serves - 2
HQ Beef & Lamb Koftas
Caveman (& Planked) Lamb Racks
HQ Beef & Lamb Koftas
These simple koftas are made from lamb and beef mince (if you can find mince with over 25% fat best to buy that as it will be better for binding), parsley, mint, chilli and zing from Sumac.
If you do not have skewers no need to buy them but instead shape them in the same sausage shape and cook on direct heat on a grill plate.
Total barbecue time - 20 mins
Difficulty - 🔥🔥
Serves - 4
Indian Leg of Lamb
Caveman (& Planked) Lamb Racks
HQ Beef & Lamb Koftas
This dish is inspired from the Delhi region of India. Serve with cucumber riata and naans.
Total barbecue time - 90 mins
Difficulty - 🔥
Serves - 4
Spiced Lamb Chops with Pickled Onion and Coriander Salad
Spiced Lamb Chops with Pickled Onion and Coriander Salad
Spiced Lamb Chops with Pickled Onion and Coriander Salad
A fusion of modern Chinese and Indian cuisine. This spicy and easy recipe brings international flavours to your dining table.
Total barbecue time - 15 mins
Difficulty - 🔥
Serves - 2
(Rotisserie) Greek Leg of Lamb
Spiced Lamb Chops with Pickled Onion and Coriander Salad
Spiced Lamb Chops with Pickled Onion and Coriander Salad
Greeks all over the world often celebrate Easter with traditional lamb feasts particularly over an open fire.
This recipe was designed for Easter but can be cooked any time of year.
Total barbecue time - 60 -90 mins
Difficulty - 🔥
Serves - 8
butterflied / Boneless leg of lamb WIth CORIANDER and honey
What you will need:
1 kg Leg of Lamb (Butterflied or Boneless)
For the marinade:
1 bunch parsley leaves
1 bunch mint leaves
½ bunch of coriander leaves (stalks and leaves)
4 garlic cloves
2 tbs ginger root
½ tsp of salt
3 tbs squeezed lemon juice
60 ml soy sauce
3 large red chillies
120 ml vegetable oil
3 tbs honey
2 tbs red wine vinegar
4 tbs water
1. Place all marinade ingredients in a food processor and blitz.
2. In a plastic/ceramic container place the meat and pour the marinade and leave in the fridge for 24 hours for best results.
3. Remove the meat from the marinade and shake off the excess.
4. Keep the left over marinade and heat in a small saucepan and simmer for 5 minutes. Once cooked place the leg of lamb on a serving plate and serve the sauce in a separate bowl.
BBQ - Get the coals on the barbecue to a consistent heat of 200°C . Sear the lamb over the heat, approximately 10 minutes each side. Move to the area of in-direct heat reduce the heat to 190°C and with the lid down, roast for 20-30 minutes (check after 20 minutes) until the core temperature reaches 65°C.
Cook's Note - Serve with the Babaganoush and Tabouli (both recipes on the "other" section of website).
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
dukkah lamb shoulder pockets with cucumber & dried lime dip
What you will need:
Shoulder of lamb
Marinade
1 tbs smoked paprika
1 tbs cumin seeds
1 tbs dried lime
2 tsp sea salt
2 cloves garlic
1 red large chilli
1 tsp turmeric
1 tsp cardamom seeds
125 ml olive oil
50 ml apple cider vinegar
Dukkah
5 tbs almonds
3 tbs hazelnuts
1 tbs sesame seeds
1 tbs fennel seeds
2 tsp oregano (dried)
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp sea salt
Cucumber & Dried Lime Dip
½ cucumber (finely diced)
½ tsp dried lime (powered by using pestle & mortar)
1 lemon (juice only)
250 ml Greek yoghurt
1 clove garlic, crushed
sea salt and freshly ground black pepper
extra virgin olive oil, for drizzling
1. Place all marinade ingredients in a food processor and blitz.
2. Clean the lamb shoulder of any excess fat. Slash the fat side of the lamb all over with a sharp knife, then rub with marinade and place in a plastic/ceramic container and leave in the fridge for 24 hours for best results.
3. Remove the meat from the marinade and shake off the excess.
4. Dukkah Rub - Preheat oven to 160°C. Place the almonds, hazelnuts, fennel seeds, cumin seeds and sesame seeds in a small roasting dish, and toast in the oven for 10 minutes or until fragrant and golden brown. Remove from the oven and cool completely. Place all the ingredients including salt and oregano into a pestle and mortar and bash to a crumb.
5. Roll the lamb in 3/4 of the Dukkah mixture ensuring you cover the entirety of the shoulder. Leave 1/4 of the Dukkah to sprinkle over the Lamb when serving.
6. *Prepare your barbecue and when the temperature reaches 130°C you are ready to cook. On the side next to the coals add a foil tray and fill just over half way with water.
7. Put the cooking grate back on and place the lamb shoulder on grill over the tray with the water. If you would like to smoke I would suggest adding smoking chips at this point (the chips should be damp but not soaked). Cook on a low and slow indirect heat between 100-130°C for 5 hours with the lid closed.
8. After 5 hours take lamb shoulder off the barbecue and wrap tightly in tin foil and cook for a further 2 hours.
9. After the lamb has cooked , remove from the barbecue and allow it to rest for 30 minutes.
10. Place all dip ingredients is a serving bowl and mix well and serve with pulled Lamb.
BBQ - *Light the barbecue using the two-zone configuration (bank all the charcoal up on one side leaving the other side clear) and get the temperature to about 130°C.
During the cook you will need to add charcoal to maintain a steady and even heat. You will see the temperature drop more than usual as the water and the wood chips is causing a damper environment than usual. I would suggest you top up the charcoal and wood chips every 40-45 minutes.
Cook’s Note – Serve with tabbouleh and handmade pita bread. Don't forget to check out my pita recipe on the "other" section on website.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
A Trio of international burgers
What you will need:
SEOUL BURGER
[Korean Chicken Burgers with Kimchi Slaw]
2 burgers
What you will need:
2 small chicken breasts (1 large cut horizontally in half)
Marinade
½ Nashi pear (roughly chopped)
1 tbs olive oil
2 tbs soy sauce
1 tsp sesame oil
1 tbs rice wine vinegar
1 garlic clove crushed
1 tbs honey
2 tsp onion powder
2 tsp chilli flakes
1 tbs brown sugar
salt & pepper
Kimchi Slaw
½ small cabbage (finely sliced)
3 tbs mayonnaise
1 tbs olive oil
1 carrot (grated)
½ lemon (juice only)
1 tbs rice wine
1 tbs kimchi
salt & pepper
Extras
2 brioche buns
1 tsp sesame seeds (toasted)
Lettuce
1. Place all the marinade ingredients in a food processor and blitz.
2. Place the chicken in a bowl and pour in marinade, cover with cling film and place in the refrigerator for up to 4 hours.
3. Kimchi slaw - Add the mayonnaise, oil, rice wine into a bowl, add the lemon juice, season and stir to combine. Tip in the carrot, kimchi and cabbage and stir until coated in the sauce. Season to taste and add more lemon juice if required.
BBQ – Make sure the grates that you are cooking on are clean as the chicken can stick. Grill chicken over low direct heat for 6 to 8 minutes each side only turning once with the lid closed until cooked (internal temp 74C). Remove from grill and sprinkle over toasted sesame seeds. Lightly grill your brioche buns and then construct burger.
TAJ MAHAL BURGER
[Indian Lamb burgers with Kimchi Slaw]
2 burgers
What you will need:
400 g lamb mince (90% lamb 10% fat)
handful fresh coriander (finely chopped)
1 tbs garam masala
1 tsp cumin powder
1 tsp chilli powder
2 tsp lime pickle
1 egg
1 red onion (finely chopped)
Cucumber Raita
½ cucumber (take out core and finely chop)
200 ml Greek yoghurt
½ lemon (juice only)
1 tsp cumin powder
1 tbs olive oil
1 clove garlic
1 tsp sea salt
Extras
Lettuce
2 brioche buns
Lime pickle
1. Place all burger ingredients in a bowl and get your hands in and mix, don’t over mix as you can overwork the meat and will toughen it. Portion in to two equal sized burgers. Place on a plate and cling film and refrigerate until about 15 minutes before you grill to get to room temperature. Can be made 24 hours in advance.
2. Cucumber raita– In a pestle and mortar place the garlic and salt and crush until you get a smooth paste. Take the outside off the cucumber (using a peeler) and scoop out the core with a teaspoon. Place the chopped cucumber, garlic and salt, pepper and all the other ingredients in a bowl and stir well with a spoon. Taste and add more pepper, salt and lemon if needed.
BBQ – Make sure the grates that you are cooking on are clean as the burgers can stick. Grill burgers over direct heat for about 8-10 minutes with the lid closed until cooked (internal temp 74°C ). Lightly grill your brioche buns and then construct burger [NB – Do not forget to add the lime pickle on the burger as it really makes a difference].
FAIR DINKUM BURGER
[Australian Umami Beef Burger with Pickled Beetroot Relish]
2 burgers
What you will need:
400 g beef mince (80% beef 20% fat)
1 red onion (finely chopped)
1 tsp Dijon mustard
1 tsp chilli flakes
1 tbs Worcestershire sauce
1 tbs umami (Vegemite if you cannot get umami)
Handful parsley (finely chopped)
1 egg
salt and pepper
Beetroot Relish
3 small pickled beetroot (finely chopped)
2 tbs Greek yoghurt
1 tbs parsley (finely chopped)
2 tsp chives (finely chopped)
salt and pepper
Extras
Lettuce
Cheese
Gherkins
Brioche buns
Red onion
1. Place all burger ingredients in a bowl and get your hands in and mix, don’t over mix as you can overwork the meat and will toughen it. Then portion in to two equal sized burgers. Place on a plate and cling film and refrigerate until about 15 minutes before you grill to get to room temperature. Can be made 24 hours in advance.
2. Beetroot relish– In a bowl add all the ingredients and mix well with a spoon. Taste and add more salt and pepper if needed.
BBQ – Make sure the grates that you are cooking on are clean as the burgers can stick. Grill burgers over direct heat for about 2 minutes then flip burger and baste with Dijon mustard and cook for another 3 minutes. After 3 minutes flip and add the cheese on top of the burger and cook for another 5 minutes with the lid closed until cooked (internal temp 71°C ). Lightly grill your brioche buns and then construct burger.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
CAVEMAN (& PLANKED) LAMB RACKS
What you will need:
2 x 3-bone lamb racks
Fruit wood/Cedar Plank (soaked in water for an hour)
Rub
1 tbs salt
1 tsp black pepper
1 tsp dried rosemary
1 tsp garlic salt
¼ tsp cayenne pepper
Mop
½ cup olive oil
125 g unsalted butter
½ tsp chilli flakes
2 tsp soy sauce
2 tsp brown sugar
1 tbs garlic cloves (minced)
2 tsp fresh rosemary
½ red onion (grated)
1 tsp sea salt
1 tsp black pepper
1. Take lamb out of refrigerator an hour before cooking to get to room temperature.
2. Rub - Combine all rub ingredients in a coffee grinder or pestle & mortar and blitz/bash.
3. Mop – Combine all ingredients in a saucepan and bring to a simmer, remove from heat. This mop can be made up to 2 days in advance and refrigerated, this will give it a better flavor and all you need to do is reheat on the day of the cook.
4. Cover the lamb with the rub making sure that you cover all the fat and meat and then wet your hands and apply more rub and leave to sit for 10 minutes before cooking so the rub develops a paste around the meat.
5. Baste the lamb all over with the mop before putting on coals.
6. Once cooked, transfer lamb to a chopping board and rest for 5 minutes.
7. Serve by slicing the racks into individual chops and tip over board juices.
BBQ - You will need a good bed of coals. Spread your coals out in an even layer about 3 inches high, you do want the coal bed hot. With a piece of cardboard fan the coals to get rid of any ash on the top of the coals.
1. Caveman - Place the lamb fat side down directly on the coals for two minutes without moving, then turn lamb over and baste with the mop and cook for another 2 minutes, then turn the lamb over and baste with the mop and cook for another 2 minutes, then finally turn the lamb over and baste with the mop and cook for a final 2 minutes. The lamb should have a total of 8 minutes directly on the coals.
2. Planked - Transfer the lamb onto a soaked planked board and baste lamb with the mop. Make sure the lamb are interlocked together leaning the racks against each other, bone end up. Put the plank on the coal bed and cover with a lid or doomed metal bowl and cook for about 8 minutes. The internal temperature should be about 58°C .
Cook's Note – Serve with Frying Pan Smashed Butternut Squash & Feta Salad which can be found in the "Other" section of this website.
Wine Pairing:
Please click below to see which varietals and/or wine choices I have recommended for this dish.
hq beef & lamb koftas
What you will need:
225 g lamb mince
225 g beef mince
1 large red onion (finely chopped)
1 cup parsley (finely chopped)
1 cup mint (finely chopped)
1 tsp sumac
1 tsp sea salt
2 tsp smoked paprika
1 tsp black pepper
½ tsp cinnamon
1 egg
2 tsp chilli flakes
1. Place all ingredients in a bowl and knead well by squeezing the mixture until mixed really well.
2. Divide the meat into 8 evenly portions and then lightly water your hands with cold water and mould the ingredients on the skewers starting about two inches from the tip into a flatish sausage shape, about 8-10 inches long.
3. Once skewered place the koftas on a baking pan (with sides) with the ends resting on the sides of the pan so that the koftas do not get squashed. Cover very loosely with cling film and refrigerate for an hour up to 24 hours.
4. Cook for 6 to 8 minutes over a direct heat. Make sure you turn with tongs or fireproof gloves as the skewers conduct heat.
BBQ – I like to barbecue the koftas either over an open wood or charcoal fire as the smoke flavor really adds a different dimension. I also like to cook on the grateless method so the meat does not stick to the grate. Usually, I cook on a fire pit as the fire is closer to grate or use a kettle barbecue and take out the grill and have the skewers resting on the sides of the kettle. On a fire pit you can place the grate down and set up a couple of bricks on each side and have the skewers resting on the sides of the bricks.
Cook’s note – Serve with taboon or pita bread, tabouli and hummus (all of these recipes can be found on the other section of this website)
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
indian leg of lamb
What you will need
1 leg of lamb
Indian Marinade
250 g Greek yoghurt
2 bay leaves
1 black cardamom pod
1 cinnamon stick
10 black peppercorns
4 whole cloves
1 tbs fresh ginger (grated)
1 clove garlic (minced)
1 small green chilli (finely chopped)
½ tsp turmeric
2 tsp coriander powder
1 tsp cayenne pepper
2 tsp garam masala
1 tsp chaat masala (optional)
1. Heat oil in pan add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves and when leaves begin to sizzle and fragrance starts to release stir in the ginger, garlic and chilli.
2. Then after a minute add turmeric, coriander powder, cayenne, garam masala and chaat masala; stir for 5 minutes, adding 2 tablespoons water. Turn off heat and allow to cool down.
3. In a bowl add the yogurt and all the cooled down ingredients from the pan and mix well.
4. Using a sharp knife, cut deep cuts into the leg of lamb and season the lamb with sea salt and rub the marinade all over and into the deep cuts. Place all the marinade ingredients and leg of lamb in a plastic bag and put in the refrigerator from 8 to 24 hours.
BBQ – Light the barbecue using the three-zone configuration (bank the charcoal on each side leaving the middle clear). Get the coals on the barbecue to a consistent heat of between 190°C to 230°C. Place the lamb over a foil tray and cook for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
When the lamb is cooked to your liking, remove and leave to rest for 15 minutes or so.
Cook’s Note – Serve with cucumber riata and naans. Both these recipes are on this website.
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
spiced lamb chops with pickled onion and coriander salad
What you will need:
6 lamb loin chops
white pepper
Spice paste
1 tbs groundnut oil
2 green chillies
1 tsp chilli flakes
1 tsp garam masala
1 tsp turmeric
1 tsp cumin seeds
1 tbs rice wine
For the salad
1 white onion (sliced into rings)
½ lemon (juice only)
4 tbs rice vinegar
1 tbs mirin
¼ tsp sea salt
¼ tsp white sugar
Small handful coriander (finely chopped)
1. Place the onion rings in a bowl with the lemon juice and 400ml of water and leave to marinate for 10 minutes.
2. Put all spice paste ingredients in a blender and blitz. In a bowl place the chops and the spice paste and mix together well and leave to marinade for 20 minutes.
3. Drain the onion rings well, then place in a clean bowl with all the other ingredients (except coriander) for the salad and stir well and set aside to marinate for 10-15 minutes. Sprinkle over the coriander when you are serving.
4. Place lamb chops over direct heat and leave for four minutes and then turn over and cook for a further three minutes (If you like your chops well done then cook for another 1-2 minute/s on each side).
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.
(Rotisserie) Greek Leg of Lamb
What you will need:
Butcher’s string
Lamb marinade
1 leg of lamb (deboned and butterflied)
1 tbs coarse salt
1 tbs ground white pepper
1 tbs dried oregano
1 lemon (juice only)
120 g unsalted butter (cut in cubes)
Basting
½ cup olive oil
¼ cup lemon juice
¼ cup white wine
3 gloves garlic (minced)
3 tsp dried oregano
1 tsp black ground pepper
1. Marinade: Add salt, pepper and oregano in a bowl and mix well.
2. Place lamb skin side down on a cutting board and sprinkle half of the dry marinade in the inside of the lamb leg. Cut the lemon in half and squeeze the juice over the lamb and then roll up lamb tightly and tie up with butcher’s string.
3. Using the other half of the lemon squeeze over the outside of the rolled lamb and use the left over lamb marinade to coat the lamb well. Place leg on a plate and loosely cover with cling wrap and place in the fridge for up to 12 hours.
4. Take lamb out of fridge an hour before you cook and if you are using a rotisserie skewer place the lamb lengthwise on the spit. If you are not using a rotisserie you can cook the lamb using the indirect method.
5. Basting mixture: combine the oil, lemon juice, wine, garlic, oregano and pepper in a bowl and mix well.
6. Every 15 minutes baste the lamb with the mixture making sure you baste all of the lamb until it is cooked somewhere between 60 to 90 minutes or 60°C internal temperature.
BBQ - Light the barbecue using the three-zone configuration (bank the charcoal up on both sides leaving the middle clear and add a disposal tin foil tray to catch the lamb fat juices) and get the temperature to about 190°C. Cook the lamb over an indirect medium heat for about 60 to 90 minutes with the lid closed and until the juices run clear (60°C internal temperature).
Cook's note - Serve with tabouli, Greek salad, tzatziki and pita breads
Wine Pairing
Please click below to see which varietals and/or wine choices I have recommended for this dish.