James Martin shares trick to cooking the perfect lamb rump steaks on the barbecue
With a heatwave set to sweep the UK this week it’s ideal weather for a barbecue, and on Monday’s This Morning show a celebrity chef shared his secrets to cooking the perfect lamb. James Martin joined Phillip Schofield and Davina McCall from his garden in Hampshire to give his expert tips for how to cook lamb chops, lamb rump steaks and aubergines on the barbecue. The chef said there’s a secret to cooking the thicker cuts of meat.
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James said it’s a great time to buy lamb and support British farmers as it’s in season, before explaining how best to cook it to perfection on the barbecue.
With lamb chops, James said you can put them straight onto the grill with no salt and pepper, only a touch of oil.
The chef said to keep rolling them around and to cook for around five minutes if they’re small, or six to eight minutes for thicker pieces.
He also cooked baby aubergines by putting them straight onto the barbecue, cooking them until the skin started to split slightly which shows that they’re ready.
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James said it’s a good idea to cook thicker pieces of meat first, such as chicken thighs or lamb rumps, in the oven before finishing them off on the barbecue.
James said the trick is to cook them on a very low oven temperature of 90 degrees first – if your oven can go that low.
The gentle heat will mean you end up with the perfect, slightly pink lamb with a charred top.
James also made a delicious tahini dressing with lemon to serve with the barbecued lamb, which he whisked up with cream cheese.
He then spread this onto the plate before serving the lamb pieces and barbecued aubergines, and added a generous helping of olive oil.
James also added a sprinkling of pomegranate seeds – which he deftly removed by hitting the pomegranate with the back of a wooden spoon.
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Here’s James Martin’s summer lamb chops recipe together with the tahini dressing:
2 bulbs garlic
4 baby aubergines
1 large aubergine, sliced
50ml olive oil
For the dressing:
5 tbsp tahini
300g cream cheese
Juice of ½ lemon
salt and pepper
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For the Lamb:
25ml olive oil
2 rack of lamb (18 chops)
salt and pepper
100g pomegranate seeds
2 tbsp white sesame seeds, toasted
1 small bunch coriander, chopped
1 small bunch mint, chopped
2 red chillies, finely chopped
1 lime, juice only
1 lemon, juice only
Drizzle of olive oil
1. Cut the garlic bulbs in half and pop onto a large roasting tray with the aubergines and onions. Drizzle over the olive oil and season, and then roast in the oven set on the highest temperature until charred and cooked.
If using a barbecue then place straight onto the barbecue once the coals have turned white.
2. To make the dressing whisk all the ingredients together and season to taste.
3. Heat a large roasting tray or griddle plate on the hob until hot. Drizzle over the oil then place the chops onto the tray, season and cook for 2 to 3 minutes. Flip over and cook for a further two to three minutes then place on a plate to rest for a few minutes.
If using a barbecue then place straight onto the barbecue and cook in the same way.
4. To serve, spread the tahini dressing all over a platter, top with the roasted vegetables and lamb chops then drizzle over the olive oil, sprinkle over pomegranate seeds, sesame seeds, herbs and chillies and squeeze over the lemon.
This recipe is also available on This Morning’s website here.
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