Along with the hot winds, sticky flies and a plethora of slip ‘n’ slides gracing Aussie backyards, the onset of summer brings the joy of the backyard BBQ back to life.
Now is the perfect time to invite friends and family over, soaking up the warm weather and showing off your cooking skills.
Shane Delia, owner and head chef at Maha Restaurant and Biggie Smalls, is a big fan of the BBQ, using it to entertain guests every chance he can.
Shane has compiled his top tips for barbecuing this summer, to help you create the perfect lamb dish and get the most out of your outdoor grill.
“Australians love to be outdoors and will use any excuse to fire up the BBQ as soon as the weather warms and the days get longer. Cooking lamb on the BBQ is not only simple, but also one of the best ways to cook a range of lamb cuts.”
Forequarter chops are packed full of flavour and perfect for marinating, chops stay moist as they cook making them great for the BBQ. Did you know you could slow cook on the BBQ?! Pop the hood down to slow cook your lamb leg, or opt for a butterflied leg for a quicker cooking time. This cut is great for feeding a whole group and won’t break the bank. Lamb sausages are a classic that’s sure to please everyone. Don’t pierce the skins when cooking as the juices will escape causing the sausages to become dry. Lamb ribs are an incredibly juicy and flavoursome cut that is perfect for the BBQ. Cook them as is, or marinate, for a mouth-watering treat.
As beach BBQs don’t have hoods, stick to cooking cuts that are suited to grilling hot and fast; such as cutlets, forequarter chops, loin chops, lamb mince patties, sausages and kebab. Ensure you’re cooking on a very high heat to seal in the juices and create a delicious crust. For lamb kebabs, cut the lamb up and place in a snap lock bag with the marinade so you only need to thread the meat onto the skewers when you’re ready to cook.
Don’t have a BBQ? Don’t fear! You can achieve the same great results from your kitchen. By cooking in a pan using a high heat, you’ll trap in the juices and create beautiful searing and caramelisation. Heavy-based cast iron pans work best as they ensure the high heat distributes evenly. This will result in a delicious crust on your lamb, similar to what you would get on a BBQ hotplate.
