BBQ Brioche Herb Crusted Fillet of Lamb

AP7_2901

A beautiful barbecue recipe giving an extra crusted texture and herb flavour to a fillet of English lamb. Another simple but beautifully tasty recipe and here is how it is done:

I seared my lamb fillets over direct heat with olive oil, salt and pepper.

AP7_2838

 

AP7_2862

I then cooked over indirect heat for about 10 minutes until medium rare. I like my lamb pink but cook it as you like it. Remember the best way to get your cooking temperatures right is to use a thermometer and this cooking guide.

AP7_2877

Once cooked through, I allowed to rest for 10 minutes whilst I prepared my crust:

Grated brioche; Thyme; Rosemary; Parsley, Salt and Pepper.

Simply lay the crust in a tray and rub some more olive oil onto the lamb and cover it with a good layer of crust. Back onto the barbecue over direct heat and gentle turn until all the crust has crisped up. It smells amazing!

AP7_2897

The lamb has already rested so just remove, serve and enjoy!

AP7_2901

Kit used: CharGriller Charcoal Grill and Smoker 

21034601_1550970411666075_4428770134538688312_n

Advertisements