Recipe
Eddie McDonaldAustralian BBQ Lamb with Mint Gremolata
Chef's Tip
The rich flavour of grass-fed British lamb lends itself excellently to grilling on the barbecue. As it browns and crisps on the outside, the flavour is enhanced and takes on a whole new level.
You want to make sure you get this crisping on the outside while being sure not to overcook it. Sear the lamb directly over the hot coals to get them looking deliciously brown then move to a moderately hot part of the grill to let it cook through.
There are lots of ways to tell when it's cooked, but I always use a meat thermometer as it's the most reliable. The internal temperature should be:
55C for medium rare
60C for medium (pink)
65C for medium well
Eddie McDonald
Donald Russell Chef
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