June 21, 2019 by admin
Barbecued butterflied lamb leg Lamb steak sandwich.
Australia Day is around the corner and a day of celebration is the perfect time to invite friends over for a barbecue or informal lunch.
While seafood is the hero at Christmas and steak is always a welcome favourite on the hotplate, spice up your gathering with a touch of Aussie lamb.
Here’s a few recipes to whet your appetite for the weekend event.
Lamb steak sandwich
Preparation time: 10 minutes
Cooking time: 10 minutes
4 lamb round or topside steaks
1 Tbsp olive oil
1 red onion, thinly sliced
1 cup baby spinach leaves
8 slices Turkish bread, toasted
cup beetroot dip
1. Brush the steaks lightly with a little oil. Season each with salt and pepper. Preheat the barbecue flat-plate or char-grill pan to hot before adding the steaks.
2. Cook on one side until the first sign of moisture appears. Turn steaks once only. Test the steaks for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
3. Remove steaks from heat, loosely cover with foil and rest steaks for 5 minutes before serving. While the steaks are resting heat the oil in a frypan and add the onion. Cook over a moderately high heat until onions are soft and golden.
4. Using the toasted Turkish bread make sandwiches with the baby spinach, the steaks, cooked onion and the beetroot dip.
When you char-grill or barbecue don’t turn the meat too often. The rule is – turn meat once only. Use tongs, never a barbecue fork, to turn the meat – piercing the meat with the fork will drain the juices from the meat onto the grill or barbecue plate.
Barbecued butterflied lamb leg seasoned with parsley, capers and lemon
Preparation time: 8 minutes
Cooking time: 50 minutes
1kg lamb leg, boned and butterflied
2 Tbsp chopped fresh parsley
2 Tbsp chopped capers
grated rind and juice of one small lemon
1 Tbsp olive oil
freshly ground pepper and salt
salad, to serve
1. Preheat the barbecue to 200degrees (the burners should be set at medium). Combine the parsley, capers, rind, juice and oil, then rub over the lamb. Then season with pepper and salt.
2. Place the lamb in the centre of the barbecue, skin side up. Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb.
3. Close the lid and cook for 25 minutes per 500g for a medium result. Test for doneness with tongs. Rest for 15 minutes before slicing.
This story Administrator ready to work first appeared on Nanjing Night Net.
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