“Fire up the BBQ” – my main course for Great British Menu 2017

Dom Chapman

Dom Chapman

11th May 2017

“Fire up the BBQ” – my main course for Great British Menu 2017

“Fire up the BBQ” – Slow Cooked Shoulder, Skewer, Cutlet of Lamb, Salads and Olive Flat Bread – my main course for Great British Menu 2017

Ingredients

  • Shoulder of Lamb (Marinated in Garlic, Chilli and Herbs)
  • Rack of Lamb
  • Lamb Brochettes (Rosemary Skewers Peppers, Kidneys, Neck, Tomatoes)
  • Cucumber
  • Greek Yogurt
  • Dill
  • Cous Cous
  • 1 Cucumber
  • 1 Red Pepper
  • Pine Nuts
  • Sultanas
  • Parsley
  • Coriander
  • Baby Gem
  • Feta
  • Sheep’s Curd
  • Broad Beans
  • Radish
  • Green Beans
  • Mint
  • Olive Flat Bread
  • For the Rack of Lamb
  • 10 Red Chillis
  • 1 Head of Garlic (Chopped)
  • Rosemary
  • Thyme
  • Sage
  • Olive Oil
  • For the Offal Brochette
  • Lamb Kidneys
  • Neck of Lamb
  • Red Onion
  • Red/Green Peppers
  • Rosemary
  • For the Marinated Shoulder of Lamb
  • 2 Shoulders of Lamb (Butterflied)
  • 10 Red Chillis
  • 1 Head of Garlic (Chopped)
  • Rosemary
  • Thyme
  • Lemon zest
  • Lemon juice
  • Cracked black pepper
  • Maldon salt
  • Bay leaves
  • Sage
  • Olive Oil
  • For the Cucumber Yogurt
  • 1 Cucumber
  • 500g Yogurt
  • Juice of 1 Lemon
  • 10g Dill
  • For the Cous Cous
  • 1 packet Bulgur wheat
  • Saffron
  • Turmeric
  • Spring onion
  • Cherry Tomatoes
  • Cucumber
  • Red Pepper
  • Sultanas
  • Pine Nuts
  • Parsley
  • Mint
  • Coriander
  • Olive Oil
  • For the Gem Salad
  • Baby Gem
  • Rocket
  • Feta
  • Tomatoes
  • Cucumber
  • Radish
  • Pomegranate
  • Avocado
  • Red Onion
  • Dill
  • Parsley
  • Black Olives
  • Peppers
  • Olive Oil
  • Lemon
  • Vinegar
  • For the Bean Salad
  • Green Beans
  • Broad Beans
  • Feta
  • Walnuts
  • Red Onion
  • Radish
  • Mint
  • For the Flat Bread
  • 2500g Flour
  • 75g Yeast
  • 1125g Water
  • 375g Olive oil
  • 75g Salt
  • 50g Sugar
  • 900g Olives (black pitted)

Method

For the Rack of Lamb
Cut rack of lamb into individual cutlets
Marinate in all above ingredients for 24hrs
For the Offal Brochette
Clean kidneys
Nice neck of lamb
Cut peppers into even squares
Build Brochettes and store in fridge
For the Marinated Shoulder of Lamb
Make the marinade
Marinate shoulders of lamb for 24hrs
Place on green egg and colour on both sides
Turn heat down and cook slowly until tender
Finish in oven if the BBQ is to hot and burning the lamb
For the Cucumber Yogurt
Remove seeds from the cucumber and slice thinly.
Salt for 30 minutes then rinse off and dry off all excess liquid.
Combine all ingredients, correct seasoning then keep in the fridge until required
For the Cous Cous
Place cous cous in a bowl
Bring 1 litre of water to the boil with saffron and turmeric
Pour over the cous cous and cover
Allow to steam for 10 minutes then remove the cling film and fluff up with a folk
Dice all vegetables evenly and add to cous cous
Chop herbs and add to cous cous
Place sultanas in a pan of water and bring to the boil, once boiled remove from heat and allow to cool
Once sultanas are cool, add them to the cous cous
Toast pine nuts and add them to the cous cous
Correct seasoning and store in the fridge until required
For the Gem Salad
Prepare gem and rocket salad
Prepare and cut all vegetables into bite size pieces
Cut feta into an even dice
Dress salad with olive oil, lemon and vinegar
Serve immediately
For the Bean Salad
Blanch beans for 4 minutes then refresh
Blanch broad bean for 1 minute then remove outer skin
Dress with Vinaigrette
Add feta, red onion, radish and mint to salad
Correct seasoning and serve immediately
For the Flat Bread
Combine all the ingredients together excluding the olives, into the machine bowl attach a dough hook and mix on speed 2 for 8 minutes.
Add a small amount of flour to the olives so that they are dry and add to the dough and mix for a further 2 minutes.
Place into a container and leave to prove overnight. Roll out to setting 2.5 on the machine.
Preheat a Baking Sheet in the oven to 300ᵒC, cook for 2 – 3 minutes turning half way through until golden brown
Cut into portions immediately and serve with olive oil and Maldon salt