Word up Foodtubers, so here I am on a beautiful hot summer's day.
We have a fire down here and I'm going to do a gorgeous dish.
It's like my big fat Greek, Italian wedding on a plate.
BBQ lamb with fantastic sweet and sour roast vegetables.
You're going to love it.
Go to your butchers and ask for the longest lamb chops you can get.
As long as possible until they get to that little ball joint here.
I'm doing a little rub for my lamb, chilli's there, coriander seeds, we're going to go
in heavy with the black pepper, heavy on the sea salt.
Oregano, new growth bay and I'm just going to pound the hell out of it.
We're just going to sprinkle this over.
Rub it all in, just a little bit of oil there.
Come on brothers and sisters, that is a lamb chop.
I'm going to throw that on the grill right now, you can use charcoal if you want, so
this is just like a wood fire making it gnarly.
The fats dripping away, it's kind of getting smoked as well, it all looks very good.
Can you see that fat sizzling on there?
So over to the wood oven.
So what I want to show you guys is simple roasted carrots with some onions, cook it
at about two hundred degrees celcius with the tinfoil over it until soft.
Getting smoke in your face, excuse the tears.
Look at our lovely crew here.
I'm going to add loads of bay leaves, I am going to hit it up with some honey and some
orange.
Look at that absoutley gorgeous.
I want you to add some vinegar, four tablespoon and some pistachios.
This is kind of like a little homage to our greek brothers and sisters.
And we're going to roast this up until all our carrots are gorgeous and roasted.
This goes back in the oven.
Come on, this is what we are talking about!
I'm really pleased what we've done here guys.
A lesson to be learnt about BBQ'ing is just care with a cut of meat.
Is it a fast cooking cut?
A slow cooking cut of meat?
This i actualyl both.
You have the eye meat here which is the equivalent of a sirloin and this part here next to the
bone which is an equivalent of pork belly.
Pork belly takes hours to cook, sirloins takes minutes to cook.
So what I'm doing is controlling the temperature.
I've got a few disparate pieces of coal here so I don't over cook the eye meat.
And over here I've just piled up the coals and I can move it around and control that.
If you love BBQ, catch up with my mate DJ BBQ, you are going to love him.
Another little tip here as well.
If you've got a pork chop or a lamb chop we obviously want to get that fat kind of rendering
and kind of cooking away.
Just pile them up here so it's fat facing down.
Okay and then what you do is turn it the other way.
Ah that rub is gorgeous, those things in there that's what we want.
So keep it cooking!
There's one last part of this meal I want to bring to the fray and that's bulgar wheat
here.
It's just been boiled.
Lemon and olive oil, a little pinch of salt and pepper simple.
I've trashed the tin, but look at that!
You can hear it, gorgeous glaze.
Sweet, sticky, it's going to be awesome, so let's plate up guys.
We're taking lamb to another level.
Such a pleasure.
A little yoghurt, so good with that bulgar.
And then just a little feta cheese.
Remember, this is a greek, italian love fest.
And then the only thing to do now is to just chop up some parsley.
There you go.
Brothers and sisters.
Let's portion a little bit up.
Ahh, ahh.
Rub amazing, good texture.
Mmm it just goes to prove that that heat control which is in your hands is absolutely doable.
Viva the bone and viva Food tube.
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