Dish 31 - Grilled Honey-Cumin BBQ Lamb Packs

Grilled Honey-Cumin BBQ Lamb Packs

Prep Time: 20min; Total Time: 40min; Serves: 4

(unfortunately this packet was a little overcooked on the BBQ, but the end result is very delicious, even if doesn't look appealing!)

Ingredients:
1/2 cup BBQ sauce
1/4 cup honey
2 tsp ground cumin
4 lamb loin chops (3/4-1in thick)(1 1/4 pounds)
2 large ears corn, each cut into 6 pieces (or buy a bag of frozen corn on the cob)
1 cup carrots cut lengthwise in half
2 cups frozen potato wedges
1 tsp salt

Method:

1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12in sheets of heavy-duty aluminum foil with cooking spray.
2. Mix BBQ sauce, honey & cumin in small bowl. Place 1 chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on centre of each sprayed foil sheets; sprinkle with 1/4 tsp salt. Spoon 3 Tbsp sauce mixture over lamb and vegetables on each sheet.
3. Fold foil over lamb and vegetables so edges meet. Seal edges, making tight 1/2in fold; fold again. Allow space on sides for circulation and expansion.
4. Grill packets 4-6in from medium heat 15-20 minutes, turning once, until lamb is cooked. Place packets on plates. Cut large X across top of each packet; fold back foil.
   

Recipe Source: Based on Betty Crocker Recipe

Dish - 14 - Greek Lamb Cutlets with Cucumber Salad

Greek Lamb Cutlets with Cucumber Salad

Prep Time: 10min; Cooking Time: 30min; Serves: 2

Ingredients:

6 lamb cutlets
4 Tbsp tzatziki
4 Tbsp olive oil
1 large continental cucumber
2 sprigs fresh mint
2 sprigs fresh oregano
2 tsp fennel seeds
Salt & pepper to taste

Method:

1. Toast fennel seeds in a dry frying pan and set aside.
2. Finely dice the cucumber with a sharp knife.
3. Chop mint finely and add cucumber, add salt, pepper and olive oil and combine.
4. Combine 2 Tbsp of olive oil with finely chopped oregano and fennel seeds. Allow to marinate on lamb cutlets for up to an hour.
5. BBQ cutlets for 2 minutes on each side and allow to rest for 2-3 minutes.
6. To serve, place a generous dollop of the tzatziki on the plate, place the cutlet on the top fanned neatly, allowing the tzatziki to marinate with lamb juices, place the cucumber salad atop and serve immediately.
   

Recipe Source: Woolworths Supermarket catalogue