How do you make the perfect barbecue?
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What is the main topic discussed in this episode?
The Pat Kenny Show. With Timber Living Log Cabins. Saturday and Sunday from 10am. On Newstalk. Conversation that counts. Gareth Mullins is here. He is executive chef at Anantara The Marker and at Forbes Street Within, co-host with Gary Hannan of the Dishing It Out podcast. Gareth, good morning. Morning, Pat. How are you? Now, we were banking on the barbecue today. It might be a bit iffy.
Who is Gareth Mullins and why is he talking about summer barbecues?
When I decided this, the sun was absolutely shining. But I think, you know, you've heard me saying this before. I'm the fella that stands out in the back garden with the umbrella of barbecue. But these recipes, of course, they could be cooked under a nice hot grill. And I'm also celebrating lamb. 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.
Now your second recipe is lamb koftas.
Why is lamb highlighted as the perfect choice for spring barbecues?
I love lamb koftas.
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. So the koftas is 300 grams of lamb mince, a teaspoon of smoked paprika, cumin and ground coriander, two tablespoons of chopped coriander and mint, clove of garlic, finely chopped and a red chili, finely chopped. And you just put that all into a bowl and mix it really well. So you're left with this kind of seasoned mix. You need some skewers then that we're going to barbecue them on. And if you take about a golf ball size of the mince and put it in your hand and then just squeeze it into like a cylinder shape, push the skewer up the middle to it.
Will it stay together?
It does stay together. A little trick is when you feel like you have it to the shape, if you just wet your other hand and roll the...
How do you prepare and sear lamb cutlets for maximum flavour on the barbecue?
cough it in your hand, the moisture in your hand will get it to kind of go nice and smooth. And then, that was a good question, Pat, then more importantly, put them onto a plate and leave them in the fridge for about an hour. And what happens is they just, they firm up then a little bit. Then take them out, cook them on a really smoking hot barbecue. When you put them onto the barbecue, leave them alone. You want that meat to start to caramelise and then just turn them and follow that process all the way around.
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Chapters
4 chapters
1
What is the main topic discussed in this episode?
0:01–0:25
2
Who is Gareth Mullins and why is he talking about summer barbecues?
0:25–2:18
3
Why is lamb highlighted as the perfect choice for spring barbecues?
2:18–3:04
4
How do you prepare and sear lamb cutlets for maximum flavour on the barbecue?
3:04–4:53