Tag Archives: BBQ

Lamb Burgers with Preserved Lemons and Cucumber Raita

These burgers are absolutely delicious and a slightly healthier version of your average beefburger with all the toppings! A great summery meal that is quick and easy to make and ideal for a BBQ. If you can’t get preserved lemons, use lemon zest instead. You will get a different result but still a very tasty one! I have started to stock preserved lemons here at the Cookery School so give me a shout if you are finding it difficult to find them or you could of course, make your own although you will need to make them about a month before you need them.

Ingredients:

For the burgers:

450 g lamb mince

1 red onion

1 clove of garlic, finely chopped

2 tablespoon fresh oregano (use a teaspoon of dried if you don’t have fresh)

1 tablespoon fresh parsley
1 preserved lemon, finely chopped
1 teaspoon ground cumin
100g feta cheese, crumbled
1 egg, whisked lightly (to bind)

For the raita:

3 tablespoons Greek Yogurt

Fresh mint, finely chopped
½ a cucumber, seeds removed with a teaspoon & diced1 clove garlic, minced or chopped finely

lemon juice

To serve:

Pitta breads & Rocket Leaves

Method:

Combine all the ingredients for the burgers in a bowl, keeping half of the egg back.

  1. Mix thoroughly and check the mix is wet enough to hold together and add more egg if necessary
  2. Season the mixture and cook a teaspoonful of it to taste
  3. Shape into patties and refrigerate if time allows as this helps to keep their shape
  4. Cook on a skillet or pan or best, on the BBQ!
  5. Cook for 5-8 mins on each side, checking the middle of one to ensure it is cooked through
  6. Leave to rest for 5 mins
  7. To make the raita, combine the yogurt, garlic, lemon juice and mint
  1. Cut the cucumber in half lengthways and remove the seeds with a teaspoon
  2. Chop the cucumber finely and add to the yogurt
  3. Taste and adjust seasoning

 

To Serve:

 

I love to serve these burgers in lightly toasted pitta bread as it is lighter than burger buns but please feel free to use what you like!

 

Place the burgers in the pitta breads and top with the raita and some rocket leaves. Dig in!

 

 

 

BBQ Sumac Ling with fennel & wild rice with goats cheese & chilli

A few weeks ago I did this recipe as a guest blog over on the lovely & very informative Wine Alliance blog. If you are interested in all things wine, go and have a look. Frank and Maurice are passionate about wine and exclusively import wines to distribute to a cooperative of independent buyers. This means that the consumer has the chance to taste wines from smaller wineries that may have otherwise been prohibitive for the retailer to purchase.To read the whole recipe click here.

Easy Fragrant Butterflied Leg of Lamb with Raita & Pomegranate

This week I am posting easy, tasty alfresco dining recipes. Since I am having friends over myself this weekend, I thought many people would be doing the same so why not suggest an easy 3 course meal perfect for casual summer entertaining? The idea is simple- minimum work with maximum taste.  Most of the work takes place before your guests arrive so that you can still enjoy your friends and familys’ company when they arrive!

Thanks to Cliona O'Flaherty & Sharon Hearne-Smith for shooting & styling this photo

This lamb dish is great for catering to larger groups as you tend to get a variety of slices that are rare, medium & well done due to the non-uniform thickness of the meat.

Serves 8-10

Ingredients:

For the lamb:

1 butterflied leg of lamb

2 tsp Fennel seeds

2 tsp Coriander seeds

2 tsp Cumin seeds

2 tblsp Cardamom Pods

1 tsp Cayenne pepper

100 mls Olive Oil (bog standard is fine for this)

50mls Soy sauce

grated zest of 1 orange

5 garlic cloves , roughly chopped

For the Raita:

1 small tub natural yogurt

Fresh mint, finely chopped

1/2  cucumber

1 clove garlic, minced or chopped finely

lemon juice

To Garnish:

A bunch of fresh Mint

1 Pomegranate (seeds removed) or pack of seeds from the supermarket

Method:

  1. Place the coriander seeds in a dry pan and gently toast, add fennel & cumin  seeds to the pan a few seconds later as they take less time
  2. Place all the seeds and the cardamom pods in a pestle & mortar and grind. As this is a rustic dish, leave the cardomom pods in the mix as they are easily removable later and give a fantastic flavour
  3. Mix all the marinade ingredients together and pour over the lamb.
  4. Leave in the fridge overnight if possible but try to give it at least 6 hrs to infuse
  5. To make the raita, combine the yogurt, garlic, lemon juice and mint
  6. Remove the lamb from the fridge an hour before cooking
  7. Heat either a BBQ or a griddle pan to a high heat (smoking) and place the lamb on. The idea is to char the outside.
  8. Reduce the temperature and continue to cook, basting with the marinade, for about 20-30 mins or to your liking. If it is easier, place in an oven (180°) to finish.
  9. Allow to rest fopr at least 10 mins before carving.remove any cardamom pods that are visible.
  10. Arrange the slices on a platter and scatter with the mint leaves and pomegranate seeds. Serve the raita on the side or drizzle over the lamb.