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Mixed Grill

  • Meat Lamb
  • Cut Rump

Summer Lamb

Ingredients

Lamb

  • 1 kg Lamb rumps
  • 2.5kg Barnsley lamb chops (double loin chops)
  • 1kg lamb and rosemary sausages

Lamb Kofta

  • 1 kg minced lamb
  • 30g flat-leaf parsley, finely chopped
  • 200g red capsicum, seeds & membrane removed, flesh grated, drained in a sieve
  • 1 brown onion, grated
  • 10g seven-spice mix
  • 15g salt flakes
  • 15g freshly ground black pepper
  • 12g garlic, crushed
  • Vegetable oil for cooking

Serving Suggestions

  • Zesty Fattoush Salad
  • Salsa verde and Salsa roja
  • Potato Wedges

Preparation

  1. Lamb Kofta: Place the lamb in a medium bowl with the onion, parsley, red capsicum, salt, pepper, seven-spice mix and garlic. Bind together well.
  2. Pour a little oil into a shallow bowl and use it to lightly coat your hands to stop the lamb sticking to them. Roll heaped tablespoonful of mixture into balls. Place on a lined tray, flatten slightly, cover and refrigerate for 1 hour to firm.
  3. Bring Barnsley chops and lamb rumps to room temperature. Marinate chops and rumps in oil and rosemary. Pre-heat grill over high heat. Place chops and rumps on grill, cook for 3-4 ½ minutes, turn.
  4. Remove chops and lamb rump from grill. Set aside, covered loosely with foil, to rest.
  5. Reduce heat to moderate. Add sausages and Kofta to grill, turning regularly for 10-12 minutes. Remove from grill.
  6. Carve lamb rumps across the grain. Serve mixed grill with Zesty Fattoush Salad, Salsa Verde, Salsa Roja and potato wedges.

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