Happy Easter Sunday from the Iron Horse BBQ!
While you are celebrating Easter Sunday tomorrow, surprise all of your guests with this delicious lamb recipe that can be prepared on an Iron Horse BBQ Grill. Every Iron Horse BBQ is produced by Pro Weld, a high quality, industrial Medford, Oregon fabrication shop. This recipe for lamb kababs comes from professional chef, Jamie Oliver.
- 500 g quality lamb, trimmed and cut into 2.5cm cubes
- 6-8 skewers or sticks
- fresh rosemary, lower leaves removed, tips kept on
- 2 red onions, peeled and quartered
- 2 red peppers, deseeded and cut into 2.5cm pieces
For the marinade
- 1 tablespoon smoked paprika
- 2 cloves
- ½ teaspoon cumin seeds
- 2 teaspoons coriander seeds
- sea salt
- freshly ground black pepper
- olive oil
First bash up all the spices in a pestle and mortar until fine, then mix with the oil to make a thick marinade paste. Put the lamb pieces into a bowl and cover with the marinade. Let them sit there for half an hour to an hour. Then, using the rosemary sticks or skewers, spike each piece of meat alternately with red onion and peppers. Grill for around 5 minutes, turning regularly, to give you nicely charred meat on the outside with juicy pink on the inside. Allow to rest for a few minutes – that is, if you can stop yourself eating them straight away!
To get more amazing recipes like this one visit Jamie Oliver’s official website.
All of us at Iron Horse BBQ. We hope you have a great Easter Sunday!