Thursday, March 18, 2010

BBQ Lamb w. Garlic & Herbs and Salt & Pepper Pumpkin

On the menu tonight ... BBQ Lamb w. Garlic & Herbs : Salt & Pepper Pumpkin : Jacket Potatoes w. Sour Cream : Stir Fry Vegies.

I have been wanting to make use of the BBQ before the weather starts getting cooler, and there is nothing better on the bbq than Lamb ... I am Aussie through and through.

One of my favourite finds is ....

and it is even better when it is "reduced".

It is a sensational butterfly cut of lamb ... you will be totally "hooked" once you've tried it.    There are a few different ways to cook it - instructions are on the packet.  

I simply heat my hooded bbq to 200 deg. C.    Then with the lid open I char grill both sides of the lamb (brushed with oil) for approximately 10 minutes. 

Turn off the burner directly under the meat, close the lid and let it cook for approximately 15 - 25 minutes.  

The lamb then needs to come off the bbq and rest for about 10 minutes.

To make the Salt and Pepper Pumpkin.    Cut your pumpkin into chunks, drizzle with oil and sprinkle with salt & pepper.  

Place in a preheated 200 deg C oven and cook for 25 minutes or until cooked through.


With the lamb cooking nicely on the bbq and the pumpkin sizzling in the oven, I took the opportunity to enjoy the last light of the day... while lying on the trampoline of course !!!   It was really therapeutic to take a few moments out just to relax.

"Dinner is ready ...."

1 comment:

  1. Do you know my address - my husband would LOVE that dish!!! Thanks for the step by step encouragement!!! I will be able to dish this one up for my man!!! YUM!! Love Bernice