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Fab Lamb Recipes - Does the Man in Your Life Rule the BBQ?
By: Niamh, 12 July 2016
Admit it, you’ve had a BBQ tongs at dawn standoff with your other half at some point haven’t you? I know I have! I’ve been all ‘oh you can look after the BBQ hubby,’ and then I just can’t help but poke my nose in and make sure the sausages are aren’t burnt!
Well it seems that a new survey has found that the ill-fated BBQ tongs will be held by a male majority in Ireland this summer, as almost two thirds (66%) of those surveyed name the man of the household as the head BBQ chef!
The survey by Board Bia coincides with the EU co-funded Lamb – Tasty, Easy, Fun campaign, which also revealed that barbequed lamb wins out as the favourite lamb mid-week dish for summer (23%), beating off stiff competition from stir-fry’s (13%) and stews (9%).
Speaking at the announcement of the campaign, Chef Mark Moriarty said: “Lamb is a personal favourite of mine – it’s a wonderfully versatile and powerful meal ingredient. There’s a great range of delicious recipes available on www.tastyeasylamb.ie. They are all quick, easy and tasty, both classic dishes and contemporary twists – I’d encourage everyone to have a go!”
The new lamb recipes will be published both online and throughout Irish media as part of the campaign, and Bord Bia have also teamed up with six of Ireland’s leading food bloggers for a behind-the-scenes insight into cooking the recipes. Lilly Higgins, Ketty Elisabeth (French Foodie in Dublin), Caroline Hennessy (Bibliocook), Imen McDonnell (Farmette), Aoife Ryan (Babaduck) and Liam Boland (Bia Maith) will all post their experiences of cooking up a delicious lamb dish from the new recipe suite on www.tastyeasylamb.ie
Here’s one to get you in the lamby mood
Greek salad with lentils and lamb
Preparation time: 20 minutes (+ 30 minutes resting time)
Cooking time: 4 to 10 minutes
Ingredients for 4 to 6 people:
600 g lamb fillet or leg steaks
2 tins of cooked lentils (2 x 240 g, drained weight)
Juice of 1 lemon
salt and pepper
5 tbsp olive oil
250 g cherry tomatoes
200 g feta style cheese
½ cucumber, deseeded
½ red onion
6 sprigs of flat-leaf parsley
6 sprigs of mint
12 pitted black olives
Place the lentils in a fine sieve and rinse with plenty of cold water, then leave to drain.
Mix the lemon juice with a little salt and pepper in a large mixing bowl. Add 4 tbsp olive oil, then whisk.
Cut the cherry tomatoes in half. Chop the cheese and cucumber into small pieces. Finely slice the red onion and chop the herbs. Place everything into the mixing bowl with the lentils and olives. Mix, cover and leave to rest in the fridge for at least 30 minutes.
Take the lamb out of the fridge and allow to come to room temperature. This will take approximately 30 minutes. Pre-heat the barbecue or a frying pan on a high heat. Brush the lamb fillets/steaks with olive oil, season with a little salt and black pepper and place on the barbecue or in the pan. Cook them for 2 minutes on each side, then reduce the heat and continue to cook depending on your preference and the thickness of the cut. Remove from the barbecue or pan and leave to rest for 2 minutes.
Cut the meat into strips and serve with the lentil salad and crusty bread.
Tip: Make sure you don't add too much salt to the vinaigrette as the feta and olives are already very salty.