Gareth Mullins
speaker
632 appearances
8 recordings
1 series
first heard Jun 2026
last heard 6d ago
Gareth Mullins’s voice in public audio — every appearance, attributed to the second.
Trend
recordings per month · last 12 monthsRecordings per month over the last 12 months — 8 in all, peaking in Aug 2026 with 4.
Appearances
I actually think lamb at the moment is really fantastic.
Irish spring lamb, absolutely brilliant.
The first recipe couldn't be simpler.
It's barbecued lamb chops or lamb cutlets.
So it depends what you like, really.
If you like just them a little bit more lean, you want to get them off the rack.
So the butcher will... They're expensive, but they're really, really delicious.
Or, of course, you could use a jigger chop or whatever.
but really what i want to tell you here about is the the sauce to serve with them so you need about eight lamb cutlets it's like two cutlets each or maybe you can even have three each little splash of olive oil salt and season them quite well with salt and pepper and leave them safe for about a half an hour get your barbecue really hot and when it's time to cook the lamb cutlets make sure you start them up on their sides so i like to stick all the lamb cutlets beside each other as if i'm trying to put them back so you're trying to render
the fat away exactly sit sit the fat up on its side and let the barbecue the heat really start to melt that fat and then of course it'll all go on fire when the fat drops down the smoke and the flames that come up will just add flavor and then grill them cook the medium let them rest absolutely delicious to serve with them is a south american or an argentinian sauce called chimichurri and it's really simple sauce to make it's a bunch of mint
a bunch of coriander, a couple of spring onions, clove of garlic, one red chilli, seeds and all, juice of two limes or a good splash of red wine vinegar if you haven't got limes, extra virgin olive oil.
Put them all into a blender and blitz it up.
It nearly looks like a pesto.
When you taste it, you almost want to wince with the amount of citric that's in there.
So if it's not kind of sharp when you taste it, a little bit more lime juice or a little bit more vinegar.
Absolutely brilliant way to eat lamb.
Yeah, yeah.
And look, they're easier to make than what you might think.
It's kind of like a lamb sausage, if you like.
And we're going to do that with flatbreads, garlic, mayonnaise and a tomato salad.
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