Hosting a backyard BBQ? In addition to the perfect playlist and plenty of cold beers, you’ll also want to have a little variety on your menu. Burgers are always a foolproof choice, and as option B, why not go for good-looking, palate-pleasing Australian Lamb chops?
This recipe duo is a great one to try. Even the most devout burger lover won’t be able to resist snagging a lamb chop or two, and both the chops and the burgers will conveniently pair with traditional BBQ side dishes like coleslaw and fruit salad. To really make your life easy, the burger and chop grill times are easy to coordinate. Your universal cooking formula: roughly four minutes per side, per piece of meat.
Mediterranean Lamb Burger
Iceberg lettuce, tomato and ketchup…who hasn’t been there and done that? Take your BBQ up a notch with this deliciously different, Mediterranean-inspired Australian Lamb burger, served with fresh greens, savory hummus and sun-dried tomatoes.
Servings: 4
Ingredients
- 1 lb. lean ground Australian Lamb
- 4 Green onions, finely chopped
- 1 Tbsp. ground cumin
- 1 Tsp. dried oregano
- 2 Tbsp. semi-dried tomatoes, chopped
- Olive oil for brushing
- 4 Multigrain rolls, halved horizontally
- 3 oz. baby rocket (arugula) leaves
- ⅓ c. hummus
- 2 Tbsp. semi-dried tomatoes, thinly sliced
- 1 Tbsp. flat parsley leaves
Method
Place the ground lamb in a bowl and add the chopped green onion, cumin, oregano and chopped semi-dried tomatoes. Form into 4 patties and refrigerate 1 hour. Heat a barbecue or char-grill pan. Brush the patties with oil and cook 3–4 minutes on each side or until cooked to your liking.
While the burgers are cooking, lightly barbecue the rolls. Then top the bottom half of each roll with ¼ of the rocket leaves and a cooked burger. Spoon a tablespoon of hummus on top of the burger and scatter with ¼ of the thinly sliced, semi-dried tomatoes and ¼ of the parsley leaves. Finish with the top half of the roll.
Wildfire Smoked Australian Lamb Chops
Australian Lamb chops may look fancy, but they’re easy to prepare and loaded with flavor. Select light red, lightly textured meat with firm, white fat. Cook to medium rare (light pink), allowing for resting time. Slice the double-rib pieces into individual chops, if desired.
Servings: 4–6
Ingredients
- 2 8-bone racks of baby Australian Lamb rib chops
- 3 Tbsp. paprika, smoked or plain
- Sea salt and fresh cracked pepper
- 1/2 Tsp. white pepper
- 1/8 c. Vic Cherikoff DownUnder Kakadu Wild Fire Pepper Sauce (Available at Whole Foods Market)
- 2 Tbsp. quality extra virgin olive oil
To Serve
- Vegetables
- Light spinach salad
- Glass of rosé
Method
Cut lamb racks in half. Rub with paprika, sea salt and pepper. Brush with Vic Cherikoff DownUnder Kakadu Wild Fire Pepper Sauce.
Preheat grill to 400°F and wipe lightly with olive oil to season. Sear racks on medium heat, 4 minutes each side.
Grill at 400°F for a total of 12–15 minutes, or roast in oven at 350°F for 15–20 minutes. Baste with Vic Cherikoff DownUnder Kakadu Wild Fire Pepper Sauce while in the final cooking stages.
Cut each rack in half again. For a dramatic presentation, lean the double chops against each other over vegetables on the plate. Drizzle a thin version of the Kakadu sauce around the plate for garnish.
Tip
Don't rest the lamb too long (i.e. more than a minute) as it is best served quite pink.