BBQ Articles

Lamb Backstrap

Monday, July 22nd, 2019
BBQ / Pan Fry

Brush lamb with oil and season with salt and pepper.

Cook for three minutes on each side for medium rare. Remove from pan to a warm plate and cover loosely with foil.

Rest for 6-8 minutes before serving.


The backstrap is a premium cut – lean, succulent and tender with a mild flavour.  It can be cooked quickly, making it the perfect mid-week option.  Great sliced over a mixed leaf or roast vegetable salad

Cap Off Lamb Cutlets

Monday, July 22nd, 2019
Pan Fry

Preheat pan and add a little cooking oil, season lamb with salt and pepper. Place lamb cutlets into a hot frying pan and sit standing up on rim of fat – you will need to use tongs to do this. Cook for a couple of minutes until fat becomes golden and crispy, then lay flat in pan.

Cook for 3 minutes per side for meat that is just pink. Cook for a couple more minutes if you prefer your lamb more well done. Remove with tongs and leave to rest for 10 minutes before serving.



Preheat the grill until it is piping hot.  The meat should sizzle on contact.  Let the cutlets cook on one side until moisture appears (2-3 minutes), then use tongs to turn cutlets over. Reduce heat a little if necessary to prevent burning. Cook for another 2-3 minutes depending on the thickness of the cutlets.  Soft and springy will produce medium rare; firm and springy for medium; and firm for well done.

Lamb Leg Steaks

Monday, July 22nd, 2019
BBQ / Pan Fry

Brush lamb with oil and lightly season with salt and pepper. Fry in a hot pan or on BBQ plate – 2 minutes each side for medium rare, 3 minutes for well done.



Cut meat across the grain into strips of even thickness. Coat the meat in oil instead of adding oil to the wok.  Ensure the wok is very hot before you add the lamb, to prevent stewing.  Cook the lamb in small batches, about one cup at a time.  Set aside.  Return to pan with sauces after cooking vegetables.  Stir fry quickly to combine.  Don’t reheat lamb for too long or it may toughen.

Lamb Mince

Monday, July 22nd, 2019
Pan Fry

Browning mince is essential to bring out the flavour and colour.

Add a dash of oil to a hot pan before adding mince. Stir to ensure the mince browns evenly and does not stick to the pan. To ensure it doesn’t stew, cook in batches.

If it begins to stew and water gathers at the bottom of the pan, the mince will taste like it has been boiled. Take the mince from the heat and strain away the liquid. Reheat the pan with a further dash of oil and return the drained mince to the pan to begin the browning process again. Your final dish will have more flavour and colour.



Season mince with salt and pepper.  Add a beaten egg and chopped fresh herbs (eg parsley, mint, thyme, coriander).  Make into patties or burgers and cook over a medium high heat on the BBQ.



Try a delicious Moussaka or an old-fashioned Shepherd’s Pie baked in the oven.

Boneless Lamb Leg

Monday, July 22nd, 2019

Brush lamb with oil and season with salt and pepper. Preheat BBQ grill and hot plate.

Cook fat side down for 15 minutes on the grill. Turn and cook meat side down on the plate for 15 minutes.

Remove to a warm dish, cover loosely with foil, rest for 15 minutes.

Carve across the grain.

Lamb Loin Chops

Monday, July 22nd, 2019

Brush lamb with oil and lightly season with salt and pepper. Cook in a hot pan or BBQ plate for 4-5 minutes each side.

Chops will be soft and springy with moist, pink juices for medium rare; firm and springy for medium; and very firm with no sign of juices for well done. Use tongs to turn the meat rather than a fork, to avoid juices escaping.  Allow the lamb to rest after cooking for a succulent, tender and juicy chop.



Preheat grill to 220 C.  Season chops with salt and pepper and put on a rack in a baking tray.  Place on an upper shelf in your oven.  Grill for 4-6 minutes each side.  Keep an eye on them!

Rack of Lamb (Denuded)

Monday, July 22nd, 2019
BBQ / Roast

Preheat oven and tray to 200˚C. Season lamb with salt and pepper. Sear lamb on both sides in a hot fry pan to seal in the juices, and then roast in oven for 12 minutes.

Remove to warm plate, cover and rest for 8 -10 minutes.

Note – Trim any fat from the lamb rack and carefully remove the silver skin with a very sharp knife.  Cutting off the silver skin (pearly white layer) prevents it puckering up during the cooking process.