Lamb ‘Fries’
Ingredients
1 large side of lamb breast
Balsamic vinegar
Coarse ground salt and pepper. (50/50 mix)
Your favourite BBQ sauce or dip
Method
1. Set up for indirect cooking at around 145°C with room to finish over the flames.
2. Slice the lamb into finger width pieces and place into a bowl.
3. Add a good drizzle of balsamic and a strong sprinkle of the salt and pepper mix.
4. Place the seasoned lamb on to the grill indirectly and cook, turning semi regularly until the pieces hit an internal temperature of around 85°C.
5. Finish directly over the fire to crisp up, then rest on the indirect side until the meat hits 94°C.
6. Serve with your favourite BBQ sauce or or some bread for the most unctuous ‘chip’ butty you have ever had.
More Recipes Ideas from Phil Roberts
Method
1. Set up for indirect cooking at around 145°C with room to finish over the flames.
2. Slice the lamb into finger width pieces and place into a bowl.
3. Add a good drizzle of balsamic and a strong sprinkle of the salt and pepper mix.
4. Place the seasoned lamb on to the grill indirectly and cook, turning semi regularly until the pieces hit an internal temperature of around 85°C.
5. Finish directly over the fire to crisp up, then rest on the indirect side until the meat hits 94°C.
6. Serve with your favourite BBQ sauce or or some bread for the most unctuous ‘chip’ butty you have ever had.
