Super BBQ Bank Holiday recipes

by Chef Foode - Friday August 25, 2017 5:08 pm

We've got some BBQ recipes for even when the sun don't shine,  Lamb Leg Steaks in a Herb Marinade, Garlic and Mustard Marinated Steaks and  Moroccan Spiced Open Lamb Steak Sandwich with Caramelised Onions, Feta with Mint and Cucumber Yogurt

Recipe by Simply Beef & Lamb

Lamb Leg Steaks in a Herb Marinade

Serves 2

Preparation time:10 minutes

Cooking time: Under 20 minutes

Ingredients:

2 x 150g/5oz lean boneless lamb leg steaks

For the Marinade:

1 large garlic clove, peeled and finely chopped

30ml/2tbsp fresh apple juice

10ml/2tsp Wholegrain or Dijon mustard

30ml/2tbsp rapeseed or olive oil

Salt and freshly milled black pepper

Method:

  1. Place the steak in a non-metallic dish.  Mix together the marinade ingredients and pour over the steaks.  Cover and marinate in the fridge for 15-20 minutes.
  1. Cook the steaks on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until any meat juices run clear.  Transfer the steaks to a warm plate and leave to rest for a few minutes.
  1. Serve with a fresh cherry and bean salad with mixed beans, cherries, red onions, baby spinach leaves and a light dressing.

Garlic and Mustard Marinated Steaks

Recipe by Simply Beef & Lamb

Serves 2

Preparation time:10 minutes

Cooking time: Under 20 minutes

Ingredients:

2 x 150g/5oz lean boneless lamb leg steaks

For the Marinade:

1 large garlic clove, peeled and finely chopped

30ml/2tbsp fresh apple juice

10ml/2tsp Wholegrain or Dijon mustard

30ml/2tbsp rapeseed or olive oil

Salt and freshly milled black pepper

Method:

  1. In a shallow dish mix all the marinade ingredients together.  Add the steaks and coat on both sides. Cover and refrigerate for 20 minutes or if time allows, overnight.
  1. Remove the steaks from the fridge at least 20 minutes before cooking to bring up to room temperature.
  1. Cook on a prepared barbecue or preheated moderate grill for 6-8 minutes on each side, or until the meat juices run clear.
  1. Serve with green beans and a red pepper, rocket and potato salad with mustard mayonnaise.

Moroccan Spiced Open Lamb Steak Sandwich with Caramelised Onions, Feta with Mint and Cucumber Yogurt

Recipe by Talk Becky Talk in association with Simply Beef & Lamb

Serves 4

Ingredients:

4 boneless lamb leg steaks- approximately 150g each

For the Marinade:

2 cloves garlic, chopped

2 teaspoons ras el hanout (Moroccan spices)

½teaspoon chilli powder

Zest and juice of 1 lemon

Splash rapeseed oil

Sea salt (just before cooking)

For the Caramelised Onions:

a little rapeseed oil

2 large onions, peeled and sliced

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

For the Yogurt:

1 x 200g tub Greek yogurt

1/3 rd cucumber, sliced into thin rounds and then sliced again into strips

Zest and juice of ½ lemon

½ teaspoon white sugar

Large bunch of mint leaves- chopped

Pinch of smoked paprika (optional)

100g Feta cheese, crumbled

For the Salad:

1 bag fresh spinach, watercress & rocket

150g fresh strawberries, hulled and quartered

125g pecan nuts, roughly chopped

2 tablespoons balsamic vinegar

2 tablespoons honey

3 tablespoons rapeseed oil

Handful fresh mint, torn

For the Open Burger:

4 slices sour dough bread approx. 1cm thick

Splash rapeseed oil

Method:

  1. Combine ingredients for the marinade, cover and leave lamb for minimum 8 hours or overnight in the fridge.
  1. For the caramelised onions (this can be done in advance) fry onions in a little oil on a low-medium heat and cook slowly for 20 minutes. When onions are softened and golden add the sugar and balsamic, and cook for a further 10 minutes until sticky. Season to taste. If prepared in advance - warm when needed.
  1. For the yogurt, combine all ingredients except smoked paprika in a bowl, cover and leave refrigerated until needed.
  1. For the salad, combine the spinach, watercress, rocket, strawberries and pecans in a large bowl. Whisk the vinegar and honey in a bowl and gradually add the rapeseed oil. Add the dressing just before servingand season with salt and pepper. Garnish with fresh mint leaves.
  1. To cook lamb, remove from the fridge 20 minutes before cooking. Season lamb steaks and barbecue for 6-8 minutes on each side, leave to rest on a warm plate for 5 minutes.
  1. Whist the lamb is cooking make the open burger; drizzle rapeseed oil over sour dough bread slices and toast both sides on the barbecue on a hot griddle pan.
  1. Top the bread slices with feta, warm caramelised onions, then top with sliced lamb. Just before serving, spoon some mint and cucumber yogurt over then top with a sprinkle of smoked paprika (optional).
  1. Serve with strawberry, spinach, mint and pecan salad. 
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