Great Tasting, Easy To Cook BBQ Lamb Recipes From Around The World

A Personal Selection Of Tried & Tested Recipes For You To Enjoy

I truly hope you enjoy them and share them with friends and relatives.

As I come across other good lamb recipes I'll add them to the page so subscribe to the blog or check back every now and again.

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The BBQ Lamb Recipes

Spicy Lamb Cutlets With Mint & Green Chilli Sauce
makes 8 serves

• 1/2 cup coconut cream
• 16 lamb cutlets
• 1 cup coconut, shredded
• 1/2 teasp ground cinnamon
• 1 tablsp oyster sauce
• 1 tablsp coriander seeds, roasted and ground
• 1 tablsp szechuan pepper, roasted and ground

• 1 large green cayenne chilli, deseeded and finely chopped
• 1 cup mint leaves, coarsely chopped
• 2 red shallots or golden shallots, chopped
• 1 teasp fresh ginger, finely chopped
• 2 teasp fish sauce
• 1 teasp lime juice
• 1 teasp palm sugar
• 1 cup plain yogurt

Mix the shredded coconut and spices together in a bowl and coat lamb cutlets with this mixture.

Grill on medium to high heat until the coconut is golden and crispy and lamb is cooked but pink in the middle, about 7-8 minutes.

To make the sauce, combine all ingredients except yoghurt in a food processor and process to a paste.

Add the yoghurt and process briefly.

Arrange cutlets on serving platter and drizzle sauce over the top and enjoy with a chilled, light red wine or an ice cold India Pale ale. Cheers

Grilled Lamb Chops With a Pine Nut Marinade
makes 4 serves

This is a nice mild lamb dish for the barbecue. Here in Perth October is definitely the start of the outdoor dining season again so that's what this recipe reflects.

I really enjoy adding a smoky flavour to this one by throwing a couple of pieces of pieces of water soaked mesquite or apple wood on the coals or heat distributor.

• 1 tablsp red Big Jim or other New Mexican chilli, dried and powdered (or finely diced fresh)
• ¾ cup olive oil
• ½ cup tomato paste
• 8 tablsp pine nuts, roasted in a frying pan first
• 4 cloves garlic
• 1/4 cup vinegar
• 8 lamb chops

Put all the ingredients into your food processor, except the lamb, and blend to a smooth paste.

Spread this all over the chops and let them marinade for about an hour, outside of the fridge.

Grill the chops on a medium heat, turning them occasionally until done, about 7 to 10 minutes a side.

Lamb and Chorizo Kebabs with Green Herb Pilaf

Serves 5-6

• 3 (about 350-400g) chorizo sausages
• 1/3 cup (80ml) olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 ripe tomatoes, chopped
• 2 teasp smoked sweet paprika
• 2 cups (440g) medium-grain rice
• 3 cups (750ml) chicken stock
• 80g baby spinach leaves, chopped
• 50g coriander leaves, chopped
• 20g sweet basil leaves, chopped
• 600g lean lamb cut into 2cm cubes
• Mixed salad greens, to serve

Boil some water in a small saucepan and then cook the chorizo in a small saucepan of water for 3 minutes, drain and then cut each sausage into 12 equal slices.

Heat 2 tablsp of oil in a saucepan over medium heat and saute the onion for 3 minutes or until soft and then add the garlic, tomato and paprika, and cook, stirring occasionally, until tomatoes are pulpy and the liquid is almost evaporated.

Put the rice and stock in with the onion/tomato mixture and stir. Bring to the boil, then cover with a tight-fitting lid and reduce the heat to low.

Cook for approximately 15-18 minutes, until the rice is soft and remove from heat then set aside, covered, for 5 minutes. Then add the spinach, coriander and basil and put the lid back on and set aside for another 5 minutes.

Then thread the lamb and chorizo on the skewers, alternating (i.e one piece of lamb then one piece of chorizo, and so on). Put the skewers on an oiled oven tray. Brush with oil and season to taste with salt and pepper.

Cook over an open grill until the lamb is done to your satisfaction.

Use a fork to fluff rice and stir the greens through it.

Serve the skewers with spinach rice pilaf and mixed salad greens, if desired.

Lamb Loin with Serrano-Mint Glaze
makes 6-8 serves

This is a great idea for a party, when you want your guests to be able to wander around, stay clean and look comfortable - skewer in one hand, drink in the other.

• 2 cups red wine vinegar
• 2 cups white wine vinegar
• 2 cups sugar
• 2 serrano chiles, chopped
• 1 cup fresh mint leaves
• 1kg lamb loin cut into 2cm-inch pieces
• 6 metal kebab skewers (or 6-inch wooden skewers, soaked in cold water for at least 30 minutes)
• Olive oil
• Salt and freshly ground black pepper

Heat your grill to high. Set aside a few tablsp of the glaze to use after cooking.

Spear pieces of lamb onto each skewer, keeping them together at one end of the skewer (this will make them easier to hold). Brush the lamb on both sides with oil and season with salt and pepper.

Grill the lamb, brushing with the glaze every minute or so, until medium-rare, 2 to 3 minutes on both sides.

Remove to a platter and brush with the reserved glaze. Let rest for 2 minutes before serving.

Note: The glaze can be made a few days in advance, covered, and kept refrigerated. Bring to room temperature before using.

Lamb Souvlaki
A classic example of Greek "takeaway" food and great if you have a number of people around for a BBQ because it can be held in one hand while you move around and talk to people with a drink in the other hand.

Along with the famed "pie floater" this is the food you have at the end of a night out on the town in Adelaide, South Australia.

• 700g trimmed neck of lamb (any butcher can supply this easily)

For the marinade:

• 3 teasp coriander seeds
• 3 teasp cumin seeds
• 2 teasp sweet paprika, smoked
• 1½ tbs golden syrup (molasses)
• ¼ teasp ground black pepper
• 1½ tablsp olive oil

For grilling the lamb:

• sea salt, ground up in a mortar and pestle

For The Pitta Pocket:

• 150g white cabbage, finely sliced
• 75g baby spinach leaves, washed
• ½ red onion, finely diced
• juice of 1 lemon
• 6 pitta breads
• 3 medium-sized tomatoes, sliced into rounds
• 8 pickled green chillies, or to taste

To serve:

• garlic sauce
• sweet chilli sauce

To marinate the meat:

Toast the coriander and cumin seeds over the heat in a dry skillet or frying pan, and grind. Mix in a bowl with the other marinade ingredients. Using disposable gloves, rub the lamb all over with the marinade. Cover and refrigerate overnight or for at least 3 hours.

To grill the lamb:

Before cooking, give the meat enough time to come to room temperature.

Season the lamb well with salt and get all your souvlaki ingredients lined up and ready to go.

BBQ:

Preheat the grill to medium-high. Clean and lightly oil the grill rack.

A clean grill is particularly important for this recipe, as the golden syrup can make the lamb stick.

Place the lamb on the grill and seal on all sides. This should take about 2-3 minutes.

This cut of lamb has a fairly high level of fat, so a slower cook is desirable here.

Move to a medium heat and cook for a further 12-15 minutes, or until cooked through, turning every 3 minutes or so.

Remove the lamb to a warmed tray.

Cover and leave to rest for 3-4 minutes while you organise yourself to assemble the souvlaki.

To assemble the Souvlaki:

Toss the cabbage, spinach and red onion with the lemon juice and season to taste.

Slice the lamb thinly on the diagonal, across the grain of the meat, to give strips.

Warm the pitta breads on the barbecue for a minute on each side until they puff up and are easy to split.

Don't toast them, as they will become inflexible.

Split the bread down one side.

Divide the dressed cabbage and spinach mix between the pittas and top with the tomato and chilli, and finish with the garlic sauce and the sweet chilli sauce.

Enjoy