Recipe – BBQs Plus Ultimate Mother’s Day BBQ Menu
Treat Mum this Mother’s Day (May 10th!) with this amazing BBQ menu!
Ingredients
- For the Whipped Ricotta Crostini
- 300g fresh ricotta
- 1 clove garlic, finely chopped
- 2 punnets cherry tomatoes
- 8 slices baguette
- 2 tbsp balsamic vinegar
- 1/2 bunch fresh basil
- For the Roasted Potato Salad
- 1kg white baby potatoes, halved
- 1 Dijon mustard
- 200ml light sour cream
- 2tbsp parmesan cheese, finely grated
- 2 tbsp baby capers, drained
- 2 tbsp fresh dill, chopped
- For the Herb-Crusted Butterflied Lamb
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp dried oregano
- 1 tbsp dried thyme leaves
- 1 butterflied lamb leg
- 2 tbsp olive oil
- 2 lemons, halved
- For the Grilled Broccolini
- 2 bunches fresh broccolini, trimmed
- 1 tsp onion powder
- 1 lemon, halved
- 3 tbsp slivered almonds, toasted
Directions:
For the Whipped Ricotta Crostini
Step 1 – In a bowl, whip the ricotta together with the garlic and a little olive oil, salt and pepper, until smooth. Set aside.
Step 2 – Heat the BBQ to medium heat (180 – 200°C), ensuring the grills are clean. Preheat a stainless steel grill pan over direct heat, and once hot, add the tomatoes and roast, stirring occasionally until starting to split and char. Remove from the BBQ and set aside. Toast the baguette slices on both sides until golden.
Step 3 – Assemble the crostini by spreading the baguette slices with whipped ricotta then top with the tomatoes, drizzle with balsamic vinegar and garnish with fresh basil leaves.
For the Herb-Crusted Butterflied Lamb
Step 1 – In a small bowl, mix together the rosemary, oregano and thyme leaves with salt and pepper. Coat the lamb with olive oil then apply the herb mixture to coat the lamb all over.
Step 2 – Heat the BBQ to medium heat (180 – 200°C) with two zone heat. Ensure the grills are clean. If you are using a charcoal grill, keep at least half of the charcoal grate clear of briquettes or charcoal as a zone of indirect heat. If you are using a gas BBQ, light a burner on one side of the BBQ only. If you are using a Weber Q, have a trivet and convection tray in place.
Step 3 – Place the lamb into the BBQ away from direct heat and roast for 15 minutes per 500g, or until the internal temperature reaches 65°C. In the last 5 minutes of cooking, add the lemon halves to the grill to char and warm through. Allow the lamb to rest for 15 minutes before serving, squeeze over the juice from half a lemon and serve with remaining lemons.
For the Roasted Potato Salad
Step 1 – Boil the potato halves in salted water until just cooked through. Drain and shake off any excess water and allow the potatoes to dry off and cool slightly. Toss in olive oil to coat evenly.
Step 2 – Mix together the Dijon mustard, sour cream and parmesan and set aside.
Step 3 – Heat the BBQ to medium heat (180 – 200°C), ensuring the grills are clean. Preheat a stainless steel grill pan over direct heat, and once hot, add the potatoes and cook, turning regularly, until cooked through, golden and crisp. Remove from the BBQ and allow to cool.
Step 4 – In a large bowl, toss the potatoes together with the sour cream mixture, then serve, dressed with the baby capers and dill.
For the Grilled Broccolini
Step 1 – Heat the BBQ to medium heat (180 – 200°C), ensuring the grills are clean. Toss the broccolini stems in olive oil then season evenly with the onion powder. Once the BBQ grills are hot, cook the broccolini, turning regularly, until tender and charred. In the last 5 minutes of cooking, add the lemon halves to the grill to char and warm through.
Step 2 – Serve the broccolini, dressed with the juice from the lemon and the toasted almonds.
