Sunday Sessions with Spring Lamb

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Sunday sessions at Casa 2HG are always a grand event, and what better way to ring in the spring season with a delightful lamb BBQ. Being Greek, lamb is a huge part of our culture but it’s also a major part of being Australian. It’s the meat that doesn’t discriminate and that’s why we love it. It’s also just downright delicious, especially on the BBQ. So in the spirit of togetherness and with the help of FeedUp, we were able to create a unique pop-up dining experience, throwing some of our all time favourite cuts on the barbie and having ourselves a feast to remember.

The trick to good lamb is that there’s no trick. It’s honestly the easiest meat to cook with because it already has such a great flavour. But if you want to kick it up a notch we will share with you some of our top secret family seasonings to get those taste buds watering.

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Working with our friendly local butcher, we got together some of our favourite cuts of lamb for the occasion: Diced leg, loin chops and cutlets with a small surprise for our guests to top it all off.

dsc08810With the diced leg pieces we thought skewers would be the best option. Perfect to portion and easy to cook, these are a family and crowd favourite, especially when paired with creamy tzatziki and wrapped in a soft steaming pita fresh off the grill.

To prepare, we simply soaked the skewers in water for 20 mins then threaded 10 or so pieces of the diced leg. We marinated them in a traditional seasoning that has served our family well for generations.

  • 2 teaspoons garlic (minced)
  • 2 teaspoons onion (minced)
  • 3 teaspoons oregano
  • 2 teaspoons mint
  • 2 teaspoons thyme
  • 1 teaspoon basil
  • 1 teaspoon salt
  • 1 cup extra virgin olive oil

The great thing about this seasoning is that you can easily use dry ingredients which can be pre-mixed and stored for easy use.  You can marinate the skewers up to 20mins before or overnight in the fridge for a much more intense infusion.

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Next were the loin chops and cutlets which are absolutely perfect for the grill. For the chops and cutlets we prepared them in a traditional Southern Italian dressing called Salmoriglio.

  • ½ clove garlic (crushed)
  • ½ cup oregano (chopped)
  • ½ cup parsley (chopped)
  • Juice of ½ lemon
  • 1 teaspoon lemon zest
  • ¼ cup extra virgin olive oil
  • 1 teaspoon salt
  • Dash of freshly ground pepper

These cuts were cooked on a very high heat to allow the fat to render and caramelise, in turn self-basting the lamb in its own glorious flavour. The great thing about the dressing is it can be used as a marinade for the meat on the grill or as a dressing once the lamb has been cooked (or both HA!). Watching our guests react to the sharp lemon mixed with the moreish lamb in their mouth really was a treat for us. Something so rustic and simple, yet deliciously effective.

All this delicious lamb went perfectly with some simple roast veggies and an assortment of fresh salads. A good bottle of red to match the lamb is a must.

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Now being hosts to a pop-up feast may have gotten to our heads, so in the spirit of having that wow factor and generally having a little fun we greeted our guests with a full lamb on the spit. Because hey it wouldn’t be a 2HG gathering if we didn’t do something a little OTT. This was set on spin from early on in the morning and honestly if you have the equipment, it’s the easiest thing to do. Set the spit up. Get that lamb rotating and let the hot charcoal do the work.

We basted the lamb with a simple emulsion of lemon, garlic, salt and oregano. That’s it. Give it a good basting every 20 mins or so and watch the magic happen as the lamb becomes golden brown, the juices start flowing and the aroma of cooked lamb brings your neighbours to your door.

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What to drink? We recommended De Bortoli Wines WOODFIRED Heathcote Shiraz 2015. This full-bodied red is plump and fruit driven, seriously good for washing down chargrilled meats.

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Our guests were super excited and it was a great way for everyone to get involved.

Lamb is such an inclusive meat with pretty much every culture relishing in its great taste, versatility and cookability. It really is the meat that brings everyone together.

For mouth-watering lamb cooking inspiration, head to www.weloveourlamb.com.au

Get involved and host your own lamb get-together either at home or via Feed Up. It really is a sensational way to connect with new people through the love of good food and great fun.

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