There’s nothing better than a barbecue in the sun, but even if the weather isn’t looking so hot, you’ll still want to try these tasty recipes. Just turn the grill on or get your trusty frying pan out instead!
Indian Style Lamb Steaks
Indian style rubs work so well with lamb, the spicy flavours complement the slightly sweet and deeply savoury lamb perfectly.
1 tsp cumin seeds
1/2 tsp black, brown or yellow mustard seeds
1 garlic clove, peeled and chopped
Thumbnail size piece of ginger, peeled and chopped
1 tsp ground turmeric
1 tsp ground coriander
1-2 chillies, or more if you prefer
A glug, or two, of rapeseed oil
Two lamb steaks
1) Heat up a frying pan over a high heat and quickly toast the cumin and mustard seeds. As soon as they start to pop take the seeds off the heat and grind in a coffee grinder along with the garlic, ginger, chillies and a little oil.
2) Once smooth, transfer the garlic, ginger and spice mix to a small bowl and add the turmeric and ground coriander. Mix everything together, adding enough oil to create a marinade.
3) Coat your lamb steaks with the marinade and leave in the fridge for around 2 hours, or overnight.
4) About an hour before you want to cook, take the steaks out of the fridge and allow them to reach room temperature.
5) Barbecue over a medium heat for about 10 minutes on each side, depending on how well cooked you like your lamb. Alternatively, if the weather isn’t great, simply heat a frying pan over a high heat, until it is hot, but not quite smoking. Cook the steaks for two minutes on each side, until cooked to your liking.
Lamb Kofta Kebabs with Flatbreads and Tzatziki
This meal packs a flavoursome punch and is easier to prepare than you might think!
Lamb Kofta Kebabs
750g minced lamb
1 spring onion, finely chopped
1 clove of garlic, finely chopped
1 fresh chilli, finely chopped
Juice and zest of 2 unwaxed lemons
1 tsp ground cumin
½ tsp chilli powder (adjust to your taste)
Small handful of fresh coriander leaves, finely chopped
Small handful of fresh parsley leaves, finely chopped
Salt and pepper for seasoning
500g full fat yoghurt
4 cloves of garlic
2 tbsp rapeseed oil
½ large cucumber
1 tbsp lemon juice
Small bunch mint leaves, with all stalks removed
175g full fat yoghurt
175g self raising flour
½ tsp baking powder
½ tsp ground cumin
1 tbsp finely chopped fresh coriander leaves
Plain flour, for dusting
Salt and pepper, for seasoning
Makes 6 kebabs and 6 flatbreads, to serve 3-4
1) Take the cucumber for the tzatziki and grate it coarsely into a colander sat over a large bowl for it to drain. Add a sprinkling of salt to help speed up this process.
2) Using a pestle and mortar, crush the garlic into the rapeseed oil along with a pinch of salt. Transfer to a bowl and leave to one side.
3) Moving onto the kebabs, place the minced lamb in a large bowl and add the rest of the kebab ingredients, along with a little seasoning. Use your hands to mix everything together evenly.
4) Split the mix into 6 balls of equal size and use your hands to form them into sausages. Thread each one onto a metal or bamboo skewer.
5) Place the kebabs onto a plate and transfer to the fridge to chill and firm up a little before cooking.
6) Now make your tzatziki by stirring the garlic oil and lemon juice into the yoghurt. Squeeze the cucumber out using a clean tea towel and stir this into the yoghurt along with the chopped mint. Transfer to the fridge whilst you prepare the rest of the meal.
7) Prepare the dough for your flatbreads by mixing the baking powder, cumin and coriander into the flour along with a little salt and pepper in a large bowl.
8) Add the yogurt and stir this in using a spoon to begin with, and then your hands. You don’t need to knead this dough, but a quick minute of kneading will ensure all the ingredients are well mixed.
9) Form the dough into 6 balls – about the size of a golf ball – and place on a well floured surface. Roll out into rounds, about 2-3mm thick. Place on a plate until you are ready to cook them off.
10) Now start to cook the kebabs over a medium barbecue, or under a medium (around 180C) grill for 20-25 minutes (or until cooked through), turning them occasionally.
11) Brush the grill of the barbecue, or a chargrill pan, with a little oil and carefully place the flatbreads on to cook. You might need to do this in batches.
12) Once the flatbread starts to bubble up a little, flip it over. Each side should take 2-3 minutes to cook.
13) Serve the kebabs with the flatbreads, tzatziki and a fresh green salad.
Lamb Chops with Salmoriglio Sauce
The freshness of the lemon and capers cut through the richness of the meat whilst the anchovies add umami to complement the savoury flavours.
2 tbsp oregano leaves
2 tbsp parsley leaves
2 tbsp capers
2 garlic cloves, peeled
200ml rapeseed oil
Juice of 2 lemons
Zest of one unwaxed lemon
8 lamb chops
1) Place all the ingredients, except the lamb, in a food processor and blitz until finely chopped and well mixed. 2) Cook your chops over a medium barbecue for around 15-20 minutes, or until cooked to your liking.
3) Serve with the salmoriglio sauce drizzled over.