A quick summer dinner
Too hot to stand over a stove. And too tired to be bothered to make a ‘proper’ meal with vegies or salad. Add to that a new barbeque which is bringing out my inner bbq goddess….making me want to bbq everything in sight!
A quick trip to the supermarket for some lamb cutlets which are a big favourite in our house…especially cooked on the barbeque (by me – we do not trust Andrew to cook these ‘properly’….it is a bit of an exact science in our house…for me anyway!). Even the chooks love them should they be so lucky as to score one. Something that almost never happens now that we have a dog and that the kids are too big/tall for the chooks to pluck the lamb cutlet right out of their chubby little toddler hands.
It ticks the boxes doesn’t it – meat and three veg!? And it was so simple and quick to prepare.
Barbecued lamb and sweet potato
Lamb cutlets (we used 14 for 2 adults and 2 kids)
2 sweet potatoes (I used the purple skin – white inside variety this time)
lemon juice and zest
sprig of fresh rosemary
salt and pepper
Turn on the bbq to heat up. After 5 minutes add the two whole sweet potatoes on the part of the grill where you have turned the heat right down, and close the lid. I have a fancy-schmancy bbq now that has a heavy duty lid, and the flexibility for controlling where the heat goes.
Using a mortar and pestle quickly smash up the garlic and rosemary with the salt and pepper. Add the lemon zest and juice and stir through some olive oil. Pour this marinade over the lamb and leave it to sit (covered) on the bench for 15-20 minutes. By this stage your potatoes should be almost cooked, give them a turn once during this period.
Cook the lamb on the bbq – place it on the hot grill and close the lid. After three to four minutes open the lid and turn them over. You may need to turn your potatoes once more. After a further two to three minutes (or longer if you like your lamb cooked to the well done stage instead of slightly pink in the center like we prefer) take the lamb out of the bbq and leave it covered loosely with foil in a warm place for 5 minutes.
Take out the potatoes and slice in half. They should be perfectly cooked by now, with the skins just a little burnt and smoky and the insides light and fluffy. Slice the avocado in four and distribute the potato, avocado and cherry tomatoes between your four plates. Add the lamb and dinner is ready!