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.
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.
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!
The lamb has already rested so just remove, serve and enjoy!
Kit used: CharGriller Charcoal Grill and Smoker
Did you know there are more Kangaroos in Australia than people ? The meat is tender, succulent and completely delicious and is produced in Australia from wild animals and has only been exported from Australia since 2010. So not easy to get hold of, so when I did – it went straight onto my Kamado Joe.
Fire up your Kamado Joe with the deflector plates on the high setting. Ideal temperature should be around 320 -350C
Marinade your steaks in the coriander and chill oil for at least 30 minutes prior to cooking.
Cook the steaks high heat for approx 3 minutes each side at 320 C+ (take care to “burp” your Kamado Joe before opening). This will ensure that all the sides are seared and that produces the delicious flavour. Ideally they should be served medium rare.
Whilst cooking the kangaroo, I cooked up some mushrooms, baby asparagus and carrot chips directly on the deflector plate. I decided on a mango salsa sauce to add a summery sweetness to the wood seared flavour of the kangaroo, a delicious decision.
2 Kangaroo steaks, 5 tbs olive oil, ½ finely chopped chili, salt & pepper
Mango salsa 1/2 ripe mango – pitted and peeled, ½ cup freshly chopped coriander, 1/2 medium shallot – finely chopped, ½ jalapeno – finely chopped, juice from ½ lime or lemon, 2 tbs olive oil, salt & pepper, 5 cherry tomatoes – roughly chopped.