Slow Roasted Leg of Lamb

LegOfLamb (s)

Easy Easter entertaining; simply pop into the Big Green Egg and return only when done! Ingredients 2 – 3kg leg of lamb 5 cloves of garlic, thinly sliced Handful of fresh rosemary ¼ cup extra-virgin olive oil Season to Taste Method Set the Big Green Egg for direct cooking at 150°C. Using a small pairing […]

Irish Stew

Irish_Stew

Ingredients 4 tbsp vegetable oil, divided 1.5kg boneless beef chuck roast, cut into cubes 2 medium onions, chopped 3 stalks celery, chopped 3 tbsp all-purpose flour 1 tbsp minced garlic 1 tbsp tomato paste 2 tsp chopped fresh thyme 1 tsp salt ¾ tsp black pepper 500ml Irish stout 1 cup beef broth 3 carrots, peeled […]

Irish Soda Bread

Soda_Bread

Ingredients 2 cups all-purpose flour 1 cup whole wheat flour  tsp baking soda ½ tsp salt ½ tsp ground ginger 1¼ cups buttermilk, plus extra if needed 3 tbsp molasses Instructions Set EGG for indirect cooking at 191°C. Combine all-purpose flour, whole wheat flour, baking soda, salt and ginger in a large bowl; mix well. Add […]

Chef Jacqui Brown’s Anglo Asian Salad

Chef_Jacqui_Brown_Anglo_Asian_Salad

Ingredients: FOR THE SALAD 8 teaspoons garlic infused olive oil 4 lamb loins 500 g mixed salad leaves 9 tablespoons chopped mint FOR THE DRESSING 6 tablespoons Thai fish sauce 4 tablespoon redcurrant jelly 8 tablespoons rice wine vinegar 4 teaspoon soy sauce 2 red chilli (deseeded and finely chopped or ¼ teaspoon crushed chillies) […]

Shoulder of Lamb

big_green_egg_shoulder_of_lamb

Ingredients: 1 Lamb shoulder, bone in 60ml Olive oil 4 cloves of garlic Couple of lemons cut in half Handful thyme Season to taste Method: Set the Big Green Egg for indirect cooking to 200◦C. Rub the lamb with Olive oil and then rub with garlic and a liberal dose of salt. Place the lamb […]