Recipes

Fresh Citrus Salmon

Fresh Citrus Salmon

This particular recipe comes with quite a tangy taste, which helps to enhance the flavor of the salmon further.
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Ingredients

Instructions

  • Wash the salmon fillets thoroughly before then patting dry and drizzling them with some olive oil and sprinkling over them some sea salt and pepper on the skin side and rub it in.
  • Then place in the refrigerator for 30 minutes.
  • Cut the lemon, lime and oranges into segments making sure that you retain as much of their juices as possible.
  • Then mix these segments with some olive oil and ½ crushed garlic clove.
  • Now place in the refrigerator.
  • Next you need to combine the freshly cut dill with 1 garlic clove that has been crushed, the lime, lemon and orange juice and a little olive oil, salt and pepper.
  • Once you have done this you remove the salmon fillets from the refrigerator and place them in a shallow dish and pour over this marinade.
  • Cover the dish and replace in the refrigerator and leave the salmon to marinate in the dill for at least 2 hours.
  • Once two hours is up remove the salmon fillets from the refrigerator and as the barbecue warms up this will allow them to come up to room temperature.
  • Allow the salmon to be out of the refrigerator for 20 minutes before you then place on the barbecue.
  • Before you place the salmon on the barbecue rub the grate with a clove of garlic and then place the fish on it skin side down.
  • After two minutes you must turn the salmon over and allow it to cook for a further two minutes.
  • Also it is important to place some sort of cover over the salmon such as saucepan lid that is well ventilated.
  • Once cooked let the salmon fillets rest for 3 minutes before serving.
  • When you serve the salmon place on the plate a small salad made up of lettuce, cherry tomatoes and drizzle some balsamic vinegar around the plate.
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Course; Barbecue / Fish

Teriyaki Lamb Kebabs

Teriyaki Lamb Kebabs

Most people wouldn’t consider using teriyaki sauce on lamb but it does actually compliment the meat very well. These lamb kebabs make a wonderful meal for a warm summer evening when served with some rice.
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Ingredients

  • 680 gram Boneless Lamb Cut Into 1 Inch Cubes
  • 3 Bell Peppers 1 Red, 1 Yellow and 1 Green Deseeded And Cut Into 1 Inch Pieces
  • 2 Medium Red Onions Cut Into 1 Inch Pieces
  • 8 Cap Mushrooms
  • 1 Pineapple Cut Into 1 Inch Pieces

Marinade

Instructions

  • In a bowl mix together all the marinade ingredients then place to one side.
  • Now on to skewers thread pieces of the lamb, peppers, onions, mushrooms and pineapple.
  • Alternate between each item and if you are using wooden skewers then make sure that they have been soaked in some water for at least 30 minutes before you start making the kebabs.
  • As you make each kebab place them in a shallow dish and when all have been made you can now pour over the marinade.
  • Pour over the marinade a little at the time and turn the kebabs over to ensure that every part of them is coated in the marinade.
  • Now cover and place in the refrigerator for at least 8 hours.
  • Whilst they are in the refrigerator make sure that you turn them over occasionally to ensure that all sides of the kebabs remain coated in the marinade.
  • After removing the lamb kebabs from the refrigerator you should start your barbecue up this will then allow time for the kebabs to reach room temperature and will help to make cooking them much easier.
  • You should cook them over a medium heat so place the grill about 6 inches above the heat source.
  • Prior to placing the kebabs on the grill apply a little olive to prevent the kebabs from sticking to it.
  • Then brush with some of the left over marinade and cook for between 12 and 15 minutes.
  • Whilst they are cooking make sure that you turn them over at least 3 times to ensure that they cooked evenly through.
  • Once they are cooked serve immediately to your guests.
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Course; Barbecue / Lamb
Cuisine; Japanese

Greek Burgers

Greek Burgers

To further add a real Greek feel to these burgers it is a good idea to add some feta cheese to the top of burgher just before serving.
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Ingredients

To Serve

Instructions

  • In a bowl mix together the ground lamb, mustard, lemon juice, onion, garlic, rosemary, salt and pepper.
  • You can of course combine these ingredients by hand otherwise you may want to consider using a food processor.
  • Once all the above ingredients have been combined together you now need to divide into four equal portions and then form patties out of each one.
  • It is important that whilst you are making these Greek burgers that you turn the barbecue on or light the coals so it is at the right temperature for you to then cook the burgers.
  • Before you place the burgers on the grill lightly oil its surface with some olive oil and grill until you notice the burgers are no longer pink in color.
  • On average you should expect it to take around 10 minutes for these burgers to be cooked properly.
  • Remember to turn them over at least once.
  • Just before you take the burgers off the grill place the pitta breads or burger buns on it to become warmed through.
  • Then when they are ready place the burgers on them and top with slices of cucumber, tomato and onion.
  • You may also want to consider adding a light yogurt and mint dressing to them as well.
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Course; Barbecue / Burgers / Lamb
Cuisine; European / Greece

Grilled Rack Of Lamb

Grilled Rack Of Lamb

The marinade you make for this particular dish helps to give the lamb a much sweeter and tarter flavor helping to enhance the meat even more.
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Equipment

  • Saucepan

Ingredients

Instructions

  • In a saucepan place the red currant jelly and mustard and simmer on a low heat for about 5 minutes or until the jelly has melted.
  • Then allow the sauce to cool completely.
  • Cut the rack of lamb into chops and then French cut.
  • If you are not able to do this then get your butcher to do it for you.
  • It is important if you decide to do this yourself that you don’t remove any of the fat from the eye of the chop.
  • This fat actually helps to prevent the meat from burning when you place it on the barbecue grill.
  • Once the rack of lamb is ready you now submerge it completely in the sauce you made earlier and leave it in it to marinade overnight.
  • Cover the dish in which the lamb has been placed and put in the refrigerator.
  • When it comes to cooking the lamb it should be done over a medium to high heat and with some hickory coals added to the barbecue beforehand.
  • Also make sure that the grill has been oiled before the lamb is placed on it.
  • Cook on the barbecue for 4 to 5 minutes on each side and basting each side regularly with more of the marinade sauce.
  • Whilst the lamb is resting you can now prepare the garnish to go with them.
  • In a saucepan place the butter and allow it to melt over a low heat then add the minced shallots to it.
  • Allow the shallots to brown before then adding the crushed rosemary and white wine.
  • As soon as the garnish is ready place the lamb on clean plates and serve with the garnish poured over it and with grilled vegetables and potatoes.
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Course; Barbecue / Lamb

Greek Lamb Chops

Greek Lamb Chops

Not only are these lamb chops packed with loads of flavor if you leave them in the marinade for some time they come out tasting extremely tender.
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Ingredients

Instructions

  • In a bowl combine together the olive oil, red wine vinegar, freshly chopped mint and minced garlic cloves.
  • Now pour this mixture (marinade) into a bag that is resealable and to this add the lamb chops.
  • Move the chops around inside the bag to ensure that they are well coated in the marinade and place in the refrigerator.
  • Leave them there for 2 hours.
  • After removing the lamb chops from the refrigerator you should pre heat the barbecue in readiness for when they will need cooking.
  • Before placing the lamb chops on the grill you should season with a little salt and pepper.
  • Then after making sure that the grill of the barbecue is about 3 inches above the heat source you should oil it lightly before placing the chops on it.
  • You should cook each chop for 5 to 6 minutes on each side.
  • It is a good idea to turn them over regularly to prevent them from burning rather than just charring.
  • Once the cooking time has elapsed remove from heat and place on a clean plate to rest for a few minutes.
  • Then serve them with some pitta bread, yogurt dip and a Greek salad.
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Course; Barbecue / Lamb
Cuisine; European / Greece

South African Lamb and Apricot Sosaties

South African Lamb and Apricot Sosaties

South African Lamb and Apricot Sosaties are a flavorful and traditional braai (barbecue) dish. Marinated in a spiced yogurt sauce, these skewers of lamb, apricots, and onions offer a perfect balance of savory and sweet. Ideal for a summer barbecue, they can also be made with beef or venison.
Couverts4
(plus marinating time) 30 minutes
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Equipment

  • Large mixing bowl
  • Skewers (wooden or metal)
  • Large resealable plastic bag or container
  • Grill or barbecue
  • Brush for oiling the grill

Ingredients

Instructions

  • In a large mixing bowl, combine the yogurt, curry powder, caster sugar, and vegetable oil to make a marinade.
  • Season the marinade with salt and pepper to taste.
  • Cut the large onion into 1¼-inch pieces.
  • Thread the onion pieces, diced lamb, and dried apricots alternately onto the skewers.
  • If using wooden skewers, soak them in water for about 30 minutes before threading the ingredients to prevent burning.
  • Place the prepared skewers into a large resealable plastic bag or container.
  • Pour the marinade over the skewers, ensuring they are well-coated.
  • You may need to turn the skewers to evenly distribute the marinade.
  • Marinate the Sosaties in the refrigerator for at least 8 hours, or overnight for a more intense flavor.
  • Preheat the barbecue to medium heat.
  • Brush the grill with some oil before placing the skewers on it.
  • Grill the Sosaties for 8 to 10 minutes on each side, or until the lamb is cooked to your liking.
  • Remove the Sosaties from the grill and serve immediately.

Notes & Wine Advice

Pair these Sosaties with a full-bodied red wine like a South African Pinotage or a Shiraz, which complements the rich flavors of the lamb and the sweetness of the apricots.

Nutrition values

Calories: 290 kcal | koolhydraten: 44 g | Eiwitten: 15 g | Vet: 8 g | Suiker: 35 g
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Course; Barbecue / Lamb / Main Course
Cuisine; Southe Africa
Diets; Gluten-Free / Halal / Kosher / Low Carb

Moroccan Leg Of Lamb

Moroccan Leg Of Lamb

Not only is this an exotic way to serve a leg of lamb to your guests but also a very flavorsome way.
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Ingredients

Instructions

  • In a small mix together the oil, cilantro, mint, garlic, coriander, ginger, salt and chilli powder.
  • Place the boneless leg of lamb into a shallow dish and then pour over the marinade you have just made.
  • Cover the dish with some aluminum foil and place in the refrigerator for it to then marinate for between 2 and 4 hours.
  • When the time comes to remove the lamb from the refrigerator you should now start heating up the barbecue.
  • Make sure that it is heated up to a temperature that allows you to cook the lamb on a medium to low heat.
  • As soon as the barbecue is ready place the leg of lamb on to the grill, which has been oiled before, and cook directly above the heat source for 20 to 30 minutes or until it has cooked to the way you like it.
  • Once the lamb has cooked remove from the barbecue and place on a clean plate to rest for 10 minutes before you then carve and serve it.
  • A nice accompaniment to this particular dish would be a fresh green bean salad and some couscous or rice.
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Course; Barbecue / Lamb

Grilled Indian Style Lamb Chops

Grilled Indian Style Lamb Chops

These particular lamb chops after being removed from the marinade will need to be cooked hot and fast. A good accompaniment to serve with this particular dish would be some rice or some grilled vegetables.
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Ingredients

Instructions

  • Place the 12 lamb rib chops into a shallow dish.
  • Now in a bowl mix together the oil, curry powder, white vinegar, onion and garlic powder, the garam masala and salt and then pour this over the lamb chops.
  • It is a good to pour ½ the marinade over first then turn the chops over and pour the rest of the marinade over them.
  • You now need to place the dish, which you have covered over, in the refrigerator for 1 to 3 hours.
  • Remove them from the refrigerator at least 15 minutes before required in order to bring the meat back up to room temperature.
  • Whilst waiting for the chops to comeback up to room temperature now is when you should light the barbecue so it will be hot enough for you to then cook the lamb rib chops on it very quickly.
  • In fact you need to cook the lamb chops on the barbecue on a medium heat so the grill should sit around 4 to 6 inches above the heat source.
  • When it comes to cooking the lamb chops they should be cooked on each side for 4 minutes.
  • However before you place them on the grill make sure that you have oiled it well.
  • Once the chops are cooked they can be served immediately with either some chutney or a yogurt sauce.
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Course; Barbecue / Lamb
Cuisine; India

Herb Marinated Lamb Chops

Herb Marinated Lamb Chops

Although this recipe requires the lamb chops to remain in the marinade for 8 hours or more it helps to make the meat much more tender. Plus helps the marinade being absorbed by the meat and so helps to bring out more of its flavor.
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Ingredients

Instructions

  • In a large plastic resealable bag mix together the wine, soy sauce, basil, mint, garlic and pepper.
  • Once thoroughly mixed together pop the chops into the bag and shake the bag so that all parts of the chops are coated in the refrigerator.
  • Now seal the back up and place in the refrigerator for at least 8 hours.
  • However if you have enough time available leave them in the refrigerator overnight.
  • Whilst the barbecue is heating up remove the lamb chops from the refrigerator and from the bag.
  • Any marinade left in the bag should be discarded.
  • Once the barbecue is at the right temperature you need to be cooking the lamb chops over a medium heat with the cover up.
  • To cook the chops on a medium heat the grill, which has been lightly oiled, should sit about 4 to 6 inches above the heat source.
  • Now cook each side of the chop for between 5 and 7 minutes or until the meat has reached the way you like lamb to be cooked.
  • When the lamb chops are cooked remove from heat and let them rest for a short while before serving.
  • A good accompaniment to serve with this particular recipe would be some couscous.
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Course; Barbecue / Lamb

Summer Lamb Kebabs

Summer Lamb Kebabs

A very unusual recipe but one that really helps to enhance the beautiful flavors of the lamb.
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Ingredients

  • 2.26 Kg Boneless Lamb Shoulder Cut Into 1 Inch Chunks
  • 6 Tablespoons Dijon Mustard
  • 4 Tablespoons White Wine Vinegar
  • 4 Tablespoons Olive Oil
  • ½ Teaspoon Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • ½ Teaspoon Freshly Chopped Rosemary
  • ½ Teaspoon Dried Crumbled Sage
  • 4 Garlic Cloves Chopped
  • 4 Green Bell Peppers Cut Into Large Chunks
  • 1 Packet Fresh Whole Mushrooms The Button Type Are Ideal
  • 1 Can Pineapple Chunks Juice Drained But Retained
  • 256 gram Cherry Tomatoes
  • 4 Onions Cut Into Quarters
  • 1 Jar Maraschino Cherries Juice Drained But Retained
  • 76 gram Butter Or Margarine Melted

Instructions

  • In a large bowl put the chunks of lamb ready for the marinade to be added to them.
  • To make the marinade place the mustard, vinegar, olive oil, salt, pepper, sage, rosemary and garlic and mix well together before then pouring over the lamb.
  • Use your hands and mix all these ingredients together to make sure that all parts of the lamb are then coated in the marinade.
  • Once you have done this cover the bowl over and place in the refrigerator overnight.
  • Whilst the barbecue is heating up you can now start to make the kebabs.
  • If you are using wooden skewers make sure that they have been soaking in some water for at least 30 minutes.
  • To make each kebab thread on pieces of meat along with some of the mushrooms, tomatoes, pineapple and cherries and then place on the lightly oiled barbecue grill to cook.
  • Each kebab should remain on the barbecue for around 12 minutes and you should be turning them over frequently to prevent them from burning.
  • It is important that whilst cooking the kebabs that you baste them with a sauce made from the melted butter, pineapple and cherry juice.
  • This will help to enhance the flavor not only of the lamb but the other ingredients on the kebabs.
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Course; Barbecue / Lamb