Recipes
Fergal’s Favourites from Weber’s Barbecue Bible
My copy of Weber’s Barbecue Bible is looking a bit worse for wear – the sign of a well-loved recipe book. One of my go-to recipes is Lamb Cutlets with North African Spices. Trust me, if you want to impress, these cutlets rubbed with cumin then coated with a zingy, herby paste will elevate the BBQ fare from basic to boss.
Lamb Cutlets with North African Spices
SERVES 4 / PREP: 30 min / BBQ: 3 to 5 min
North African Spice Paste
16 lamb cutlets, each about 2cm thick, meat and bones, trimmed of excess fat
2-3 garlic cloves, finely chopped or crushed
5 tablespoons fresh coriander leaves, very finely chopped
5 tablespoons fresh basil leaves, very finely chopped
2 tablespoons of apple cider vinegar
1 ½ teaspoon of sweet paprika
¾ teaspoons of sea salt
¼ teaspoon cayenne pepper or ground black pepper
5 tablespoons extra virgin olive oil
For the rub
2 teaspoons of ground cumin
1 teaspoon sea salt
1 teaspoon ground black pepper
Extra-virgin olive oil
- I make the spice paste in a food processor. First, add the whole garlic cloves. Then add the coriander and basil leaves and all the remaining ingredients and process until smooth.
- To make the rub, mix together the cumin, salt and pepper in a small bowl or using a pestle and mortar. Lightly rub the lamb cutlets on both sides with oil and season all over with the rub, pressing lightly to adhere. Let stand at room temperature for 15–20 minutes while you get the barbeque ready.
- Prepare the barbeque for direct and indirect cooking over a high heat – 230–290 degrees Celsius is ideal. Grill the cutlets over grilling/direct high heat with the lid closed until cooked to your liking (3–5 minutes for medium-rare, 51 –54 degrees), turning once. If flare-ups occur, move the cutlets to roasting/indirect high heat until the flames subside and add a minute or so to the cooking time.
- Remove the cutlets from the barbecue, then whisk the paste to emulsify it again. Brush the paste over the cutlets and serve, or place it on the table for everyone to do their own.
If you like the sound of this recipe, there are tons more like it in Weber’s Barbecue Bible.
Author: Fergal Doyle (Arboretum Co-Owner & CCO)
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